Spring is finally here and it feels like a fresh start for everyone. Are you looking for a breakfast that feels light yet keeps you full? These Banana Protein Pancakes are the perfect way to begin your sunny mornings. They are naturally sweet, incredibly fluffy, and so easy to whip up.
You do not need any fancy flours or complicated techniques for this dish. It uses simple ingredients that you likely already have in your kitchen right now. This recipe delivers a nutritious boost that will power you through your entire morning. Your family will love the warm, comforting smell of cinnamon drifting through the house.
Why This Recipe Is a Winner
This recipe is a total winner because it balances health and flavor perfectly. It is naturally gluten-free which makes it great for many different dietary needs. You get a high amount of protein without any heavy, processed ingredients. It is the ultimate choice for a healthy reset this season.
Busy parents love this recipe because it is so fast to make. You can have a hot breakfast on the table in just twenty minutes. It is also very budget-friendly since it uses pantry staples like eggs and bananas. Even picky eaters will enjoy the naturally sweet taste of the ripe fruit.
Simple Cooking Steps
Making these pancakes is as simple as mashing and mixing in one bowl. You do not even need a blender to get a great texture. Just a sturdy fork and a little bit of arm strength will do. The batter comes together quickly and easily every single time.
If you are new to cooking, do not worry at all. These pancakes are very forgiving and easy to flip on the pan. The coconut oil gives them a beautiful golden crust that looks professional. You will feel like a breakfast pro after just one batch of these.
Ingredients You’ll Need
Most of these items are probably sitting in your pantry or fruit bowl. Using ripe bananas is the secret to getting the best natural sweetness.
- 2 medium ripe bananas
- 2 large eggs
- 30 grams whey protein powder (vanilla or unflavored)
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 tablespoon coconut oil
Step-by-Step Directions
- Peel bananas and place them in a medium mixing bowl; mash thoroughly with a fork until a smooth paste consistency is achieved.
- Add eggs to the banana mash and whisk vigorously until the mixture is homogenous.
- Incorporate the protein powder, baking powder, cinnamon, and salt into the wet mixture, stirring until no dry clumps remain.
- Preheat a non-stick skillet or griddle over medium-low heat and add coconut oil to coat the surface.
- Ladle approximately 60 milliliters (1/4 cup) of batter per pancake onto the heated surface.
- Cook for 2 to 3 minutes or until the base is set and small bubbles begin to appear on the surface.
- Carefully flip the pancakes using a thin spatula and cook the secondary side for an additional 60 to 90 seconds until golden brown.
- Transfer to a plate and serve immediately.
Best Ways to Enjoy It
Serve these pancakes warm with a few fresh spring berries on top. A small dollop of Greek yogurt adds a nice creamy touch and extra protein. You can also drizzle a tiny bit of pure maple syrup if you like. For a kid-approved meal, add a few slices of extra banana on top.
Pair your stack with a hot cup of coffee or herbal tea. Set the table near a sunny window to enjoy the morning light. These are also great for a leisurely weekend brunch with your favorite people. It is a simple way to make any morning feel a bit more special.
Storage & Reheating
If you have leftovers, they store very well in the refrigerator. Place them in an airtight container for up to three days. You can also freeze them for a quick breakfast later in the month. Just place parchment paper between each pancake so they do not stick together.
To reheat, simply pop them in the toaster for a minute. This helps them regain their slightly crisp edges and warm center. You can also use a microwave for thirty seconds if you are in a rush. They stay tender and delicious even after being stored away.
Tips for Best Results
- Use bananas with plenty of brown spots for the best flavor.
- Keep your skillet on medium-low heat to prevent burning the protein.
- Wait for small bubbles to form before you try to flip them.
- Use a very thin spatula to get under the delicate batter easily.
- Wipe the pan with a paper towel between batches for a clean finish.
- Add a splash of water if your batter seems too thick to pour.
- Double the batch on Sunday for easy meal prep all week long.
- For a seasonal twist, add a handful of fresh blueberries to the batter.
Easy Flavor Ideas
- Stir in a tablespoon of mini chocolate chips for a sweet treat.
- Swap the cinnamon for pumpkin pie spice during the fall months.
- Use chocolate protein powder for a richer dessert-like breakfast.
- Add a tablespoon of almond butter to the batter for a nutty taste.
- Mix in a teaspoon of lemon zest for a bright spring flavor.
Common Questions
Can I make these without protein powder?
You can substitute the powder with two tablespoons of oat flour. However, the texture will be slightly different and less fluffy. The protein powder helps bind the ingredients together effectively.
Why are my pancakes sticking to the pan?
Make sure your pan is fully preheated before adding the batter. Use a good quality non-stick skillet and enough coconut oil. If they still stick, your heat might be too high.
Will my kids actually eat these?
Most kids love these because they taste like warm banana bread. They are soft and easy for little ones to chew. You can even cut them into fun shapes to make breakfast more exciting.
I hope these simple pancakes bring a little sunshine to your breakfast table this week. They are a wonderful way to nourish yourself and your family with very little effort. Happy cooking and enjoy every bite!
— Lidia
Banana Protein Pancakes
Ingredients
- 2 medium ripe bananas
- 2 large egg s
- 30 grams whey protein powder (vanilla or unflavored)
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 tablespoon coconut oil
Instructions
- Peel bananas and place them in a medium mixing bowl; mash thoroughly with a fork until a smooth paste consistency is achieved.
- Add eggs to the banana mash and whisk vigorously until the mixture is homogenous.
- Incorporate the protein powder, baking powder, cinnamon, and salt into the wet mixture, stirring until no dry clumps remain.
- Preheat a non-stick skillet or griddle over medium-low heat and add coconut oil to coat the surface.
- Ladle approximately 60 milliliters (1/4 cup) of batter per pancake onto the heated surface.
- Cook for 2 to 3 minutes or until the base is set and small bubbles begin to appear on the surface.
- Carefully flip the pancakes using a thin spatula and cook the secondary side for an additional 60 to 90 seconds until golden brown.
- Transfer to a plate and serve immediately.
