Protein Banana Fluffy Pancakes (Printable)

Fluffy banana pancakes blended with protein powder and eggs for a nutritious breakfast boost.

# What you need:

→ Pancake Batter

01 - 2 large eggs
02 - 1 ripe banana
03 - 1 scoop (1 oz) vanilla or unflavored protein powder

→ Optional for Cooking

04 - 1 teaspoon coconut oil or nonstick spray

# How to make it:

01 - In a medium bowl, mash the banana until smooth.
02 - Add eggs and protein powder to the banana and whisk until fully combined and no lumps remain.
03 - Heat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.
04 - Pour about 2 tablespoons of batter per pancake onto the skillet.
05 - Cook for 1–2 minutes or until small bubbles form on the surface and edges look set.
06 - Flip gently and cook another 30–60 seconds until golden and cooked through.
07 - Serve immediately with preferred toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.

# Expert Advice:

01 -
  • Three ingredients means no complicated prep or a sink full of dishes—just you and breakfast in fifteen minutes.
  • The protein keeps you full through morning meetings or gym sessions, no energy crash by noon.
  • Naturally gluten-free and works for almost any diet preference with one simple swap of protein powder.
02 -
  • Don't overmix the batter or the pancakes turn dense and heavy—stir just until combined and move on.
  • The batter thickens as it sits, so cook right away; if it does thicken, thin it with a teaspoon of water at a time.
  • Not all protein powders are created equal—cheap ones can have a bitter aftertaste, so it's worth investing in a quality brand you actually like.
03 -
  • If your pancakes spread too thin or don't hold together, your batter is too thin—add another half scoop of protein powder next time.
  • The key to fluffiness is not overworking the batter and using medium heat so they cook through gently instead of racing to brown on the outside.
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