Banana Protein Powder Pancakes
A quick, nutritious breakfast with ripe bananas and protein powder that keeps you full and energized, perfect for busy mornings or post-workout fuel.
Ingredients
Main Ingredients
- 2 pieces ripe bananas Riper bananas yield sweeter pancakes.
- 1.5 cups all-purpose flour Can substitute with almond or oat flour for gluten-free option.
- 0.5 cups vanilla whey protein powder Use your preferred protein powder.
- 2.5 teaspoons baking powder Use aluminum-free baking powder.
- 1 pinch salt Enhances flavor.
- 1.5 cups milk Any milk type works.
- 2 large eggs Room temperature eggs are best.
- 2 tablespoons melted butter Optional for richer flavor.
Instructions
Preparation
- Mash the ripe bananas in a large bowl until smooth.
- Add the flour, protein powder, baking powder, and pinch of salt. Mix well to combine.
- In another bowl, whisk together the milk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed; do not over-mix.
Cooking
- Preheat a non-stick skillet or griddle over medium heat.
- Pour a portion of the batter onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with your favorite toppings such as syrup, fruit, or yogurt.
Notes
You can store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the pancakes after placing them in a single layer on a baking sheet.