Protein Banana Pancakes Recipe – Detoxinista

Protein Banana Pancakes are a filling breakfast idea you can make ahead of time. Reheat them in your toaster for a fast morning! 

These pancakes are my solution to getting more protein into my family’s mornings. Depending on the protein powder you use, each serving contains up to 13 grams of protein.

My kids don’t love eating eggs for breakfast, but they don’t mind when I add a scoop of protein powder to their favorite pancake recipe. 

This high-protein recipe is inspired by my Banana Oatmeal Pancakes, which come together quickly in a blender. Once you get the hang of it, you can whip up this batter in the time it takes your pan to heat up on the stovetop.

Ingredients You’ll Need

All you need is a handful of simple ingredients to get started. Bananas, oats, and eggs make up the base of this dairy-free pancake batter, and you can add your favorite unsweetened protein powder to help make them more filling.

This recipe calls for an unsweetened plant-based protein powder, but you can use whey protein powder or any other variety you keep in your pantry. Use certified gluten-free oats if you need to make gluten-free pancakes.

If you’re using a protein powder that is already sweet, you might not need the added maple syrup. My family doesn’t pour syrup on top of pancakes (we prefer peanut butter on top) so I like to make the batter taste appealing without the need for a sweet topping. 

How to Make Protein Banana Pancakes

In a high-speed blender, combine:

• 1 ripe banana
• 3 large eggs
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 cup old-fashioned rolled oats
• 1/4 cup unsweetened protein powder
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Secure the lid and blend until very smooth. 

Let the pancake batter rest in the pitcher as the skillet warms up; it will thicken as it rests. If the batter thickens to the point that you can’t pour it out of the container, add a tablespoon of water and stir again.

Heat a skillet over medium heat on the stovetop and lightly grease the pan with cooking spray.

Pour a 1/4 cup of batter into the pan and cook until the top starts to bubble, about 2 to 3 minutes. You may need to spread the pancake batter out with the back of a spoon until it’s roughly 4 to 5 inches wide.

When a spatula easily slides under the pancake, flip it over and cook the other side, which should take another 2 minutes. 

Remove the cooked pancake from the skillet and repeat with the remaining batter.

The batter will thicken as it rests, so you will definitely need to use a spoon to spread out the batter towards the last few pancakes. (Adding water to thin the batter is okay, but will make the pancakes have a slightly more gummy texture.)

It’s easy to customize different options for your family this way!

This recipe makes roughly eight pancakes using a 1/4 cup of batter. (This size will fit in a standard toaster for easy reheating.) Feel free to double the batch if you want to have more ready for the week ahead.

Serve warm with your favorite toppings, like sliced strawberries or a drizzle of nut butter. Leftovers can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.

To reheat, pop them in the toaster until the centers feel warm again. 

Looking for more protein powder recipes? Try Protein Balls, Protein Cookies, Protein Muffins, or Protein Waffles for more ideas.

If you try these protein pancakes, please leave a comment and star rating below letting me know how you like them.