High-Protein Pancakes (Any Powder)

1. 1
   prep · ~1 min

   Mash the banana in a mixing bowl.

   Peel the ripe banana and place it in a large mixing bowl. Mash thoroughly with a fork until it forms a smooth, liquid paste with no large lumps remaining.

   TIPThe riper the banana, the sweeter and more moist the pancakes will be.
2. 2
   mix · ~1 min

   Whisk together the wet ingredients.

   Crack the eggs into the bowl with the mashed banana. Add the milk and whisk vigorously until the mixture is smooth, frothy, and evenly combined.

3. 3
   mix · ~1 min

   Combine the dry ingredients.

   Add the protein powder, oat flour, baking powder, cinnamon, and salt to the wet mixture. Whisk gently just until no dry streaks remain. The batter should be thick but pourable; if it seems too thick, add another tablespoon of milk.

   TIPDo not overmix — a few small lumps are okay. Overmixing develops gluten and leads to tough pancakes.
4. 4
   prep · ~2 min

   Preheat the skillet over medium-low heat.

   Place a non-stick skillet or griddle over medium-low heat. Add a tiny dab of butter and swirl to coat the surface. The pan is ready when a drop of water sizzles gently.

   TIPProtein pancakes burn easily. Keep the heat at medium-low and adjust as needed.
5. 5
   fry · ~4 min

   Cook the pancakes until bubbles appear on top.

   1.Pour 1/4 cup of batter per pancake into the skillet, leaving space between each.

   2.Cook undisturbed until bubbles form on the surface and edges look set (2-3 minutes).

   3.Flip gently with a spatula and cook the other side until golden (1-2 minutes).

   TIPWipe the pan with a paper towel between batches and re-grease lightly to prevent sticking.
6. 6
   serve · ~1 min

   Stack and serve the pancakes warm.

   Transfer the cooked pancakes to a plate, stack them high, and serve immediately with your favorite toppings like fresh berries, a drizzle of maple syrup, or a spoonful of Greek yogurt.

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