Easy Banana Protein Pancakes (3 Variations)
I have to admit, I’d choose a crispy waffle over a pancake any day, but sometimes you need variation in your breakfast routine. And sometimes you don’t have room to store a waffle iron in your very packed kitchen cabinets. That’s where these banana protein pancakes come in! They’re quick to make and if your morning staples include bananas and oats like me (peep my fav banana oatmeal breakfast cookies and protein banana pancakes), you have to add these to your rotation.
They can be made with 4-5 ingredients you probably have in your pantry, and customized to fit your dietary needs. They’re even a relatively low carb breakfast option if you choose not to add oats (though remember, bananas have about 27 carbs each). Plus, they don’t have refined grains or refined sugar.
What Type of Protein Should I Use?
I suggest using whey protein, which blends well into the batter. I personally use Gold Standard Chocolate Whey Protein.
Casein is denser than I’d prefer. I haven’t tested these with collagen, but based on other recipes I’ve made with collagen I imagine that the texture and taste would be fine.
I’ve seen a lot of recipes using vanilla or unflavored whey protein, but I always use chocolate because, let’s be real, why choose any other flavor.
Banana Protein Pancake Recipe Variations
Simple Banana Protein Pancakes
There are four base ingredients for protein pancakes: eggs, banana, protein powder, and baking powder. First, you’ll want to separate the 2 egg whites from the egg yolks and blend the egg whites until they’re fluffy. This will improve the pancake texture.
If you prefer not to use egg yolks, you can substitute 4 egg whites or ⅓ – ½ cup depending on how runny you want your batter.
Keep in mind that the batter for these tends to be more watery than typical pancake batter. You can add more banana if you’d like to thicken it a bit. After the egg whites are fluffy, blend all ingredients together. Add salt, vanilla, cinnamon, and other spices of choice.
If you’re looking for the lowest carb or lowest calorie option, stop at these ingredients. They’ll make a decent pancake, though in my opinion taste too eggy.
Peanut Butter Chocolate Protein Pancakes
At first, I was going to stop at the simple banana protein pancakes recipe because they’re nutrient-dense and get the job done — but then my roommate suggested a few other variations and we tested new recipes. Good thing we did, because they level up the protein pancake game!
Take the four ingredients above (using chocolate whey powder) and add a heaping scoop, or about 1 tablespoon, of peanut butter or the nut butter of your choice. This not only adds a complementary flavor to the protein (and takes away that eggy taste), it also makes the pancakes a slightly denser texture.
Oatmeal Banana Protein Pancakes
Adding oatmeal creates the most “pancakey” consistency. This is a good option if you’re looking to hit your carb goals, or just want to feel fuller for longer. Throw half a cup of oatmeal into the blender with the four ingredients in the simple banana protein pancakes recipe.
You can even include nut butter and oatmeal for the best of both worlds, though this will be the highest calorie option.
Pro-tip: To add additional nutrients, try throwing in a handful of spinach. Much like in a smoothie, you can’t really taste it (though it’ll make your pancakes green).
What Should I Top My Pancakes With?
It’s easy to load up pancakes with sugary syrups and toppings, which defeats the purpose of making healthy pancakes in the first place. Guess how many calories and how much sugar is in ¼ cup of Mrs. Butterworths? 200 calories and 37 grams!
Instead, I like to eat these topped with a little fruit:
- Sautee apples with cinnamon and use the pancakes like a taco shell.
- Heat up blueberries in a pan with a little bit of water to create a natural “syrup.”
- Garnish with a few strawberries and bananas.
How to Store and Reheat Banana Protein Pancakes
This recipe makes 5-6 pancakes if you use ¼ cup scoops of batter, which is 1-2 servings. You can store the pancakes in an airtight container in the refrigerator for 3-5 days. Throw in the microwave for 30-60 seconds to reheat.
You can also freeze the pancakes for up to 2 months. To defrost, toast them or microwave for 1-2 minutes.
Banana Protein Pancakes
- 2 eggs
- 1 banana
- 1 scoop protein powder (32 g)
- 1/4 teaspoon salt
- 1 tablespoon nut butter (optional)
- 1/2 cup rolled oats (optional)
- Separate egg whites and egg yolks. Place egg whites in blender and blend until foamy. Add the rest of the ingredients and blend until the batter is smooth.
- Heat pan over medium-low heat and grease it.
- Scoop ¼ cup of batter into pan to make one pancake. Wait for the top to bubble slightly and flip. These pancakes cook quickly — about a minute per side. Repeat with remaining batter.
- Top with your favorite fruit. Serve and enjoy!