Easy Banana Protein Pancakes - The Big Man's World ® (2024)

These fluffy banana protein pancakes keep you full for hours! Made with 6 wholesome ingredients, they have a sweet banana flavor and are a perfect post-workout meal.

These banana oat protein pancakes are the extra sweet and banana-y version of my protein pancakes and cottage cheese pancakes.

They are a wholesome way to satisfy the ‘dessert for breakfast’ cravings but pack in a nutritional punch. These pancakes are quick to make and taste incredible!

Why this recipe works

• Incredible texture and flavor. The texture of these pancakes is fluffy, thick, and almost pillow-like. As for the flavor, if you love banana bread, it’s a cross between that and classic pancakes.
• Secretly wholesome. Like almond flour pancakes, these are disguised as classic fluffy pancakes but are made with mostly healthy ingredients, like rolled oats and mashed bananas. No sugar, milk, or flour is needed.
• A post-workout meal. Swap the post-workout protein shake for these sweet and protein-packed banana pancakes instead. Your muscles will thank you.
• Made in a blender. Best of all, the pancake batter is made entirely in a blender. This helps you avoid a mess in the kitchen while the cleanup process stays speedy.

Ingredients needed

This protein banana pancake recipe is so easy and besides eggs and oats, there isn’t much else needed to make. Here is what you’ll need:

• Bananas. You’ll want to use the ripest, spottiest bananas you can find. Ripe bananas are soft, which helps them blend flawlessly into the batter. They’re much sweeter and have a stronger banana flavor.
• Eggs. These add a rich flavor and help bind the pancakes together.
• Rolled oats. The oats are blended into a flour to give the pancakes substance and to make them extra filling. Remember to use certified gluten-free rolled oats if you need the pancakes to be gluten-free.
• Whey protein. I like vanilla protein powder best here, but plain or chocolate-flavored should work, too.
• Vanilla extract. For flavor.
• Baking powder. To help the pancakes rise and fluff up.

How to make banana protein pancakes

Protein pancakes with banana are so easy: just remember to use a large enough skillet to cook several pancakes at once.

1. Blend: Blend the oats and protein powder in a blender until it turns into flour. Then add the eggs, bananas, and vanilla extract and blend until smooth. Finish by blending in the baking powder.
2. Cook the pancakes: To a non-stick pan, add scoops of the batter and cook until bubbles appear on top, then flip.
3. Serve: Serve the cooked pancakes with the toppings and sides of your choice. Enjoy!

Tips to make the best recipe

Don’t over-blend the batter: An overworked blender will lead to dense and gummy pancakes.

Thin out the batter: If the batter is too thick, blend in a scoop of Greek yogurt, cottage cheese, or a splash of milk or water.

Let the batter rest: Giving the blended batter time to rest helps it thicken, which leads to thick and fluffy pancakes.

Keep the pancakes warm: To keep the cooked pancakes warm, place them on a baking sheet in a preheated 200ºF oven while you cook the rest of the batter.

Recipe variations

Like a classic banana bread, this recipe is so easy to customize to suit your preferences or flavors! Here are some ideas:

• Add warm spices: Blend cinnamon, nutmeg, or pumpkin pie spice into the batter to give the pancakes a warm and comforting flavor.
• Add-in ideas: After blending, fold walnuts, shredded coconut, slivered almonds, chocolate chips, or blueberries into the batter.
• Egg free: You can easily make eggless pancakes by either omitting them from the recipe, swapping them for two flax eggs (2 tablespoons of ground flaxseed + 6 tablespoons of water), or replacing them with one extra banana.
• Chocolate banana pancakes: Make a more wholesome version of our chocolate chip or classic chocolate pancakes, use chocolate protein powder, blend up to a ¼ cup of cocoa powder into the batter, or top the pancakes with chocolate chips.

Storage instructions

To store: Transfer the leftover pancakes to an airtight container or ziplock bag and store them in the fridge for up to 3 days.

To freeze: Place the cooked and cooled pancakes in a ziplock bag and freeze for up to 6 months. Let them thaw in the fridge overnight or reheat from frozen.

To reheat: You can reheat the pancakes in a toaster, toaster oven, microwave, or skillet over medium heat.

More protein-packed breakfasts to try

• Pumpkin protein pancakes
• Protein oatmeal
• Overnight protein oats
• Protein bagels
• Protein waffles

Frequently asked questions