Go Back

Fluffy Protein Pancakes with Banana and Egg

Delicious and protein-packed pancakes made with ripe bananas and eggs, perfect for a nutritious breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece ripe banana The riper the banana, the sweeter your pancakes will be.
  • 2 pieces eggs
  • 1/2 cup protein powder (vanilla or unflavored) Feel free to use different flavors of protein powder.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk (optional, for desired consistency) Adjust with milk or water for batter consistency.
  • as needed cooking spray or butter For greasing the pan.

Method
 

Preparation
  1. In a mixing bowl, mash the ripe banana using a fork until smooth.
  2. Crack the two eggs into the same bowl as the banana and whisk them together until well combined.
  3. Add the protein powder, baking powder, and salt. Stir until the mixture becomes batter-like. Do not over mix; a few lumps are acceptable.
  4. If the batter is too thick, add milk gradually until you reach desired consistency.
Cooking
  1. Heat a non-stick frying pan and spray it with cooking spray or melt butter over medium heat.
  2. Pour a ladleful of batter onto the pan. Cook for 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes until golden brown.
  3. Stack the pancakes high and top with your favorite toppings. Serve warm.

Notes

These pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the microwave or toaster.