Banana Pancake Protein
This banana pancake protein recipe is naturally sweet, high in protein (40g per serving), and perfect for weight loss meal prep. It’s made with simple ingredients like bananas, eggs, and protein powder for a nourishing, satisfying breakfast that actually keeps you full.
Equipment
- nonstick skillet or griddle
- Mixing bowl
- fork or blender
Ingredients
- 2 medium ripe bananas spotted but firm
- 2 large eggs
- 1/4 cup egg whites
- 1 scoop vanilla protein powder 25g
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- Pinch of sea salt
- Optional: 1 tablespoon almond butter or coconut oil for topping
- Optional: Berries or sliced banana for garnish
Instructions
- Mash the bananas in a bowl with a fork until smooth, leaving a bit of texture if you like.
- Add eggs, egg whites, and vanilla extract. Stir or whisk to combine. Let batter rest for 2 minutes.
- Add the protein powder, rolled oats, cinnamon, baking powder, and a pinch of salt, then stir until everything is well incorporated. Let batter rest for 2 minutes.
- Warm a nonstick pan over medium-low heat, greasing lightly if needed to prevent sticking. Pour about 1/4 cup of batter per pancake. Cook each side for about 2 to 3 minutes, or until they’re golden brown and firm to the touch.
- Pour about 1/4 cup of batter per pancake. Cook each side for about 2 to 3 minutes, or until they’re golden brown and firm to the touch.
- Pile them up and serve warm, topped with almond butter or a handful of fresh berries or sliced fruit.
Notes
- Make it dairy-free by using a plant-based protein powder
- You can double the batch and refrigerate leftovers for up to 3 days
- For a speedy meal later, reheat them in the toaster or quickly warm them in a skillet.
Nutrition Info (per serving, approx):
- Protein: 40g
- Carbohydrates: 32g
- Fat: 12g
- Fiber: 5g