Protein Banana Oat Pancakes

Name: Protein Banana Oat Pancakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 cup rolled oats (old-fashioned, gluten-free if needed); 2 pcs banana (ripe, peeled); 2 pcs egg (large); 2 tbsp vanilla protein powder (vanilla or unflavored whey or plant-based); 1 tsp baking powder; 1 pinch cinnamon (ground); 1 pinch salt; 1 tsp butter (for greasing the pan, divided)

RATING

4.5/5(88)

TASTE SCORE

8/10

Naturally sweetened, fluffy pancakes made entirely from oats and ripe bananas—no flour, no added sugar. Blended until smooth and kissed with just a hint of cinnamon, these pancakes pack a protein boost from eggs and a scoop of protein powder. Perfect for a healthy breakfast that feels indulgent but keeps you full all morning.

PREP

COOK

12m

SERVES

2 PIECES

286 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cuprolled oats · old-fashioned, gluten-free if needed2 pcsbanana · ripe, peeled2 pcsegg · large2 tbspvanilla protein powder · vanilla or unflavored whey or plant-based1 tspbaking powder1 pinchcinnamon · ground1 pinchsalt1 tspbutter · for greasing the pan, divided

NUTRITION · PER SERVING

286

CALORIES · 2 PIECES

Protein14g · 20%

Carbs44g · 62%

Fat7g · 22%

Fiber6g

Sugar8g

Saturated fat2g

Cholesterol102mg

Sodium210mg

Potassium458mg

Phosphorus333mg

How we calculate →

METHOD · 4 STEPS

prep · ~1 min
Blend the pancake batter.
1.Add rolled oats, peeled bananas, eggs, protein powder, baking powder, cinnamon, and salt to a blender.
2.Blend on high until completely smooth and no oat flecks remain, about 1 minute.
3.Let the batter rest in the blender for 3 minutes to thicken while you preheat the pan.
grill · ~1 min
Preheat the skillet.
Place a non-stick skillet or griddle over medium-low heat. Add a tiny pat of butter and swirl to coat the surface lightly.
TIPMedium-low is key. High heat scorches the natural banana sugars before the center cooks through.
grill · ~3 min
Cook the pancakes.
1.Pour about 1/4 cup of batter per pancake onto the warm skillet, leaving space between them.
2.Cook until bubbles form on the surface and the edges look matte, 2 to 3 minutes.
3.Flip carefully with a spatula and cook the other side until deep golden brown, 1 to 2 minutes more.
4.Remove to a plate and repeat with remaining batter, adding a tiny swipe of butter between batches.
TIPWipe the pan between batches with a paper towel to prevent burnt butter buildup and keep color even.
serve
Serve the pancakes warm.
Stack pancakes on warm plates and add your favorite toppings like fresh banana slices, a drizzle of maple syrup, or a handful of berries.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use spotty, overripe bananas for maximum natural sweetness and a stronger banana flavor.
2
Let the batter rest 3 minutes after blending so the oats fully hydrate and the pancakes stay fluffy.
3
Cook on medium-low heat to prevent the banana sugars from scorching before the center sets.
4
Wipe the pan with a paper towel between batches to remove burnt butter residue and ensure even browning.
5
For thicker pancakes, use 3 tablespoons batter per pancake and spread it slightly with the back of a spoon.
6
Leftover pancakes freeze well—layer them with parchment paper, then reheat in a toaster or oven.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use a plant-based protein powder; the pancakes will be slightly denser but still delicious.

high protein