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Banana Protein Pancakes

Fluffy Banana Protein Pancakes for a Energizing Breakfast

These Banana Protein Pancakes deliver a hearty 31 grams of protein per serving while being gluten-free and delicious.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 large Ripe Banana The riper the banana, the better the flavor.
  • 2 large Large Eggs Serves as a binding agent.
  • 1 scoop (22g) Vanilla Whey Protein Powder Choose your favorite flavor for extra deliciousness.
  • 0.25 teaspoon Cinnamon Optional; enhances flavor.

Equipment

  • blender
  • Nonstick skillet
  • spatula
  • Measuring Spoons

Method
 

Step‑by‑Step Instructions
  1. Peel ripe bananas, add to blender with eggs and protein powder. Blend until smooth.
  2. Heat nonstick skillet over medium-low heat and grease lightly.
  3. Pour 3-4 tablespoons of batter per pancake into skillet, cooking until bubbles form.
  4. Flip pancakes when edges bubble and are golden brown; cook until set on the other side.
  5. Repeat cooking process for remaining batter, greasing skillet as needed.
  6. Serve warm with toppings like fresh fruits or maple syrup.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 30gProtein: 31gFat: 5gSaturated Fat: 1gCholesterol: 186mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in microwave or skillet.

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