Protein Banana Fluffy Pancakes (Print View)

Fluffy pancakes made with banana, eggs, and protein powder for a nutritious start to your day.

# Components:

→ Pancake Batter

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

→ Optional for Cooking

04 - 1 teaspoon coconut oil or nonstick spray

# Directions:

01 - In a medium bowl, mash the banana until smooth.
02 - Add eggs and protein powder. 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 to 2 minutes or until small bubbles form on the surface and edges look set.
06 - Flip gently and cook another 30 to 60 seconds until golden and cooked through.
07 - Serve immediately with toppings like fresh fruit, yogurt, or maple syrup.

# Expert Advice:

01 -
  • They taste like actual pancakes, not some protein powder experiment gone wrong, because the banana does the heavy lifting.
  • Honestly, the three-ingredient simplicity means you can make them on autopilot even when you haven't had your coffee yet.
  • You'll feel genuinely full and steady afterward, which changes everything about how the rest of your morning goes.
02 -
  • The protein powder matters more than you'd think—some brands create a slightly grainy texture or leave an aftertaste, so find one that actually tastes good on its own before committing to it.
  • Overwhisking isn't really possible here, but underwhisking absolutely is, and that's what creates those powdery pockets that remind you that you're eating a protein hack.
  • Medium heat prevents the bottoms from charring while the insides stay raw, which sounds obvious until you're standing there with brown pancakes and an angry hunger.
03 -
  • A nonstick skillet is genuinely worth it for these because they're delicate and sticking ruins the whole experience, so invest if you haven't already.
  • Let your pan heat for a full minute before you start cooking; temperature matters more than any other variable when you're working with such a thin, delicate batter.
  • If your protein powder is gritty or chalky, sift it before adding to avoid that unpleasant texture that reminds you something's missing from this recipe.
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