These banana protein pancakes are made with just a handful of healthy ingredients and are perfect to have after a workout or meal prep. Plus, you can completely customize them with any protein powder, mix-ins, and toppings of your choice. From fluffy blueberry to decadent chocolate chip, this high-protein pancake recipe will be your new go-to.
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Table of Contents
Why you’ll love it
- Quick and easy: Just whisk up, cook, and serve in under 20 minutes.
- Versatile and customizable: Choose your mix-ins and toppings based on what you like best for your pancakes.
- Protein-packed: These pancakes fuel your morning with lasting energy from the combo of carbohydrates + protein. Trust me too, they don’t taste chalky or dry! When I made chocolate chip protein panckes, my husband said they taste like a cookie. 🙂
What are protein pancakes?
Protein pancakes are a higher-protein twist on classic pancakes made with ingredients like protein powder, oat flour, and eggs. Unlike traditional pancakes that may spike your blood sugar and leave you hungry soon after, these are designed to keep you fuller longer and balance blood sugars better.
Is this recipe healthy?
As a registered dietitian, I’m always looking for ways to help you meet your nutrition goals in a delicious way. These pancakes with protein powder deliver that perfect combo of nutrient-packed ingredients:
- Protein powder and eggs provide all essential amino acids for muscle repair and satiety.
- Bananas offer natural sweetness and potassium for heart and nerve health.
- Oat flour adds whole-grain fiber to support digestion and blood sugar balance.
What ingredients do you need?
Here’s your base ingredient list:
- Banana – The riper, the better for maximum sweetness and smooth texture.
- Egg – Binds the ingredients and boosts the protein.
- Protein powder of your choice – Vanilla, chocolate, or whatever flavor fits your vibe.
- Oat flour – Gives structure while keeping the recipe gluten-free. If you have a gluten allergy, just be sure to use certified GF oat flour.
- Sugar of your choice – This is optional, but helps round out the sweetness.
- Baking powder – Fluff booster! Don’t skip this one.
- Vanilla extract & salt – Rounds out the overall flavor.
- Mix-ins of your choice – Here’s where it gets fun: use chocolate chips, berries, nuts, shredded coconut… go wild.
Can I make oat flour?
Yes, for this recipe you can easily make oat flour at home using just one ingredient—old-fashioned or quick oats! Simply blend about 1/3 cup oats in a high-speed blender or food processor until they form a fine, flour-like powder. Then measure out 1/4 cup oat flour for the recipe.
How do you make healthy protein pancakes?
- Preheat your pan: Set a griddle to 375°F or warm a large pan over medium heat.
- Mix the batter: In a bowl, mash your banana and whisk with egg, protein powder, oat flour, sugar, baking powder, vanilla, and salt until combined.
- Adjust consistency: Batter should be slighlty thick but be able to drip slowly off a spoon. If too thick, add a splash of milk. Too thin? Sprinkle in more oat flour.
- Cook the pancakes: Lightly grease your pan and pour in 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 2 more minutes.
- Serve warm: Stack them up and serve with any of your fave toppings.
Customize it your way
Like all of my recipes, this protein pancake recipe is completely customizable. Choose what protein powder, mix-ins, and toppings you want to use. Here are some ways to switch things up:
- Protein powder of your choice: You can use plant-based or whey protein powder—just make sure it’s one you enjoy the flavor of since it shines through here. I prefer vanilla but chocolate works well too!
- Mix-ins of your choice: You can fold in mini chocolate chips, fresh or frozen blueberries, diced strawberries, chopped nuts, shredded coconut, or chopped dates to add flavor and texture.
- Toppings of your choice: Top your pancakes with nut butter, maple syrup, Greek yogurt, fresh berries, sliced banana, whipped cream, granola, chopped nuts, toasted coconut flakes, or extra chocolate chips.
How to make chocolate chip protein pancakes
A classic fave! I love you use mini chocolate chips for the best distribution. Go for dark chocolate chips to sneak in some extra antioxidants.
How to make coconut protein pancakes
Add a tropical twist to your pancakes with shredded coconut (unsweetened or sweetened both work great). Bonus points for toasting your coconut before stirring in for extra flavor. I love to layer over sliced banana and a drizzle of almond butter on these cakes.
How to make blueberry protein pancakes
Blueberries bring a sweet, juicy pop and are packed with antioxidants. You can fold in either fresh or frozen blueberries to your batter before cooking. I like using frozen wild blueberries as they’re smaller and will distribute through the batter better!
Recipe tips and troubleshooting
- Serving: These protein pancakes are delicious paired with a hot or iced protein coffee.
- Troubleshooting: If your pancakes are burning on the outside but raw inside, reduce the heat slightly. You can also gently press them down using a spaula to help them cook through.
- Scaling: Double or quadruple the recipe if you’re serving a crowd or want to make extras for the week. Pancakes reheat well in the microwave for just 15 seconds.
Meal prep and storage
Make a big batch, let them cool completely, and store in an airtight container in the fridge for up to 4 days. You can also freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Need more help with recipes for your busy schedule?
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Customizable Protein Pancakes
Ingredients
Ingredients:
- 1 extra ripe large banana, mashed into a puree (about ½ cup)
- 1 large egg
- 1/4 cup about 1 large scoop or 30 grams protein powder of your choice (vanilla, chocolate, or any favorite flavor — any dietary type works)
- 1/4 cup oat flour
- 1 teaspoon sugar of your choice, (white sugar, monk fruit, coconut sugar, or date sugar)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup mix-ins of your choice, (mini chocolate chips, blueberries, diced strawberries, chopped nuts, shredded coconut, chopped dates, etc.)
- Butter or cooking spray, for greasing the pan
Toppings of your choice:
- Nut Butter
- Butter
- Greek Yogurt
- Maple Syrup
- Berries or chopped fruit
- Sliced Banana
- Whipped Cream
- Granola
- Chopped Nuts
- Toasted Coconut Flakes
- Chocolate Chips
Instructions
- Preheat a griddle to 375°F or a large pan over medium heat.
- In a bowl, whisk together all pancake ingredients. Note on batter consistency: The batter should be thick and drip slowly off a spoon — not runny. It should move around the bowl slowly when tilted. The consistency may vary based on the protein powder used, so if it’s too thick, add 1–2 tablespoons of milk; if it’s too thin, add 1–2 teaspoons of oat flour.
- Grease pan with a small amount of butter or cooking spray. Pour 1/4 cup of batter per pancake onto the hot griddle or pan. Cook 2–3 minutes per side, flipping once small bubbles begin to form on the surface.
- Serve warm with any favorite toppings of your choice!
- If you end up with extras, store in an airtight container in the fridge for up to 4 days. To reheat, pop in the microwave for 15 seconds.
Notes
Nutrition
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