Easy Fluffy Protein Banana Pancakes Recipe
Make easy, fluffy protein banana pancakes with this simple recipe. Perfect for a healthy breakfast or post-workout meal! Delicious, nutritious, and satisfying.
Ingredients
- 1 ripe banana
- Bananas not only sweeten these pancakes naturally but also add moisture making your pancakes extra soft. The more ripe the banana, the sweeter your pancakes will be!
- 1/2 cup protein powder
- Choose your favorite protein powder—whether it's whey plant-based, or any other type you prefer. This is what makes these pancakes high in protein, giving you the energy you need to kickstart your day. For a gluten-free option, go for a plant-based protein.
- 1 large egg
- The egg adds structure and helps bind the ingredients together ensuring your pancakes hold up and don’t fall apart.
- 1/2 cup flour
- For the base you can use regular all-purpose flour, whole wheat flour, or even gluten-free flour. Each will give a slightly different texture, so pick one that suits your dietary needs.
- 1 teaspoon baking powder
- This is key for getting your pancakes nice and fluffy! The baking powder helps them rise giving them that light and airy texture.
- 1/2 cup milk
- Whether you use dairy milk almond milk, oat milk, or any other variety, this will provide the right consistency for your pancake batter. Add more or less to get your desired pancake thickness.
- 1 teaspoon vanilla extract
- A splash of vanilla adds a lovely warmth and enhances the overall flavor bringing everything together beautifully.
- A pinch of salt
- Just a small amount to balance out the sweetness of the banana and bring out all the flavors.
- Optional: Sweetener
- If you want a little extra sweetness add a teaspoon of honey, maple syrup, or stevia. The ripe banana should give you enough sweetness, but feel free to adjust based on your taste.
Instructions
- Mash the Banana
- Start by peeling your ripe banana and placing it in a mixing bowl. Use a fork to mash it until smooth, with just a few small chunks left for texture. The banana will provide natural sweetness and moisture to your pancakes.
- Mix the Dry Ingredients
- In a separate bowl, combine your flour, protein powder, baking powder, and a pinch of salt. Stir them together to ensure everything is evenly distributed. This step helps prevent clumping when you add the wet ingredients.
- Combine the Wet Ingredients
- In the bowl with your mashed banana, add the egg, milk, and vanilla extract. Use a whisk to blend everything together until the mixture is smooth. If you’re adding sweetener, include it now for an extra touch of sweetness.
- Mix Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring gently with a spoon or whisk. Don’t overmix—just blend until everything is incorporated. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
- Heat the Pan
- Place your non-stick skillet or griddle over medium heat and let it warm up for a minute or two. Lightly grease it with a bit of oil or butter to ensure the pancakes don’t stick. Test the heat by splashing a few drops of water onto the pan—it should sizzle right away.
- Cook the Pancakes
- Using a ladle or scoop, pour about 1/4 cup of batter onto the heated skillet. Spread it into a small round shape, keeping the pancakes about 3 inches in diameter. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges start to look set. Flip with your spatula and cook for another 1-2 minutes on the other side until golden brown and fully cooked through.
- Serve and Enjoy
- Once your pancakes are cooked, stack them up on a plate and serve immediately. You can keep them warm in the oven on low heat if making a larger batch.