Protein Banana Pancakes
Three ingredients. 30g protein. No excuses.
Fluffy protein pancakes made with just bananas, eggs, and protein powder. Ready in 10 minutes. The easiest high-protein breakfast that exists.
I am going to be honest: I ate plain scrambled eggs for breakfast every day for three years. Not because I liked them, but because I was too lazy to think of anything else that hit my protein target before 7 AM.
These pancakes changed that. Three ingredients, one bowl, ten minutes. The bananas give you natural sweetness and binding so you do not need flour. The protein powder adds 25g per serving without making it taste chalky. And they actually flip like real pancakes, not the sad crepe things you get from most protein pancake recipes.
I make a double batch on Sunday and freeze them in stacks of three with parchment paper between them. Pop them in the toaster on weekday mornings. Done.
Protein Banana Pancakes
Ingredients
Instructions
- Mash bananas in a mixing bowl until smooth. Add eggs and whisk until combined. Stir in protein powder and cinnamon until you have a thick, pourable batter.
- Heat a non-stick skillet over medium-low heat. Add a small amount of coconut oil. Pour about 3 tablespoons of batter per pancake.
- Cook 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden.
- Repeat with remaining batter. You should get 6-8 pancakes total.
- Serve topped with mixed berries, a tablespoon of peanut butter, and a drizzle of maple syrup. Split between two plates.