Easy and Nutritious Banana Protein Pancakes Recipe
Hey there! So, let me tell you about these banana protein pancakes that have basically become my go-to breakfast when I want something that’s both quick and nutritious (and let’s be honest, who doesn’t want that?). I first stumbled across this recipe during a frantic Google search on a lazy Sunday morning, looking for something a tad healthier than my usual stack of syrup-drenched waffles. Oh, and did I mention they’re super easy to make? Seriously, my kitchen disasters have taught me a thing or two, and this recipe is foolproof—even for someone like me who might’ve once set off the smoke alarm cooking toast.
Why You’ll Love This
I whip these pancakes up when I’m craving something sweet but don’t want to feel guilty about it later. My partner, bless their heart, always goes nuts for them (pun intended—sometimes I add walnuts!). And if I’m being real, they’re a lifesaver on those mornings when you wake up with a bottomless pit for a stomach. Plus, with protein powder thrown in, they keep me full till lunch. I used to think protein powder was just for gym buffs, but hey, even if the only lift I do is a coffee mug, it works!
Ingredients
- 1 ripe banana (the spottier the better—more flavor!)
- 2 eggs (free-range if you’re feeling fancy, but any will do)
- 1/2 cup rolled oats (sometimes I swap this for almond flour when I’m out)
- 1 scoop protein powder (vanilla is my pick, but chocolate could be delish too)
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (or a pinch more if you love it like I do)
- A splash of milk (dairy or plant-based—you do you)
- Optional: A handful of blueberries or a few chocolate chips (because why not?)
Directions
- Mash the banana in a bowl until it looks like baby food. Don’t worry if there are a few lumps left (hey, it’s rustic!).
- Add the eggs and whisk with enthusiasm until frothy. This is where I usually sneak a taste of the batter—no shame!
- Stir in the oats, protein powder, baking powder, and cinnamon. Pour in that splash of milk to get the consistency just right. It should be thick but pourable.
- Heat a non-stick pan over medium heat. A little spray of cooking oil might be your best friend here.
- Pour in about 1/4 cup of the batter for each pancake. Cook until bubbles form on the top and the edges look set. Flip ’em and give the other side a minute or two. Don’t panic if the first one looks odd—mine always does!
- Serve warm, topped with anything you fancy (maple syrup, anyone?).
Notes
I’ve tried this swapping the banana for applesauce, and it works surprisingly well, though the flavor’s a bit milder. Also, a splash of vanilla extract can really kick things up a notch if you’re in the mood for experimentation.
Variations
One time, just for kicks, I tried adding shredded coconut. It wasn’t my finest hour—let’s just say it was a bit too chewy for my liking. But, adding a tablespoon of peanut butter? Now that’s heavenly.
Equipment
You don’t need much—a mixing bowl and a whisk are your main players. If you don’t have a non-stick pan, a regular one with a bit more oil will do the trick.
Storage Information
You can keep any extras in the fridge for a couple of days. Though honestly, in my house, they never last more than a day!
Serving Suggestions
Top these with a dollop of Greek yogurt and a drizzle of honey. My kids love them with a sprinkle of cinnamon sugar—you know, for that extra touch of sweetness.
Pro Tips
I once tried rushing the egg-whisking step and regretted it—makes for a tough pancake. Give it a bit more time, and you’ll thank me later!
FAQ
Can I use a different flour? Totally! Almond or whole wheat flour works fine. Just keep an eye on the consistency.
What if I’m out of eggs? You can try a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), though the texture might change a bit.
Do I need protein powder? Not really, but it helps if you’re aiming for those gains (or just extra satiety).
If you’re curious about more breakfast ideas, check out this great list of healthy breakfast options, or dive into more pancake recipes if you’re on a roll!
