These healthy Banana Protein Pancakes can be whipped together in a matter of 10 minutes, and only a blender is required! Made with oatmeal and banana, they’re high in protein and fiber, making for an ultra-filling and healthy breakfast. Say hello to your new favorite pancakes! {Gluten-free & dairy-free}
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The BEST Protein Pancakes Recipe
I’ve done my fair share of pancake experiments over the years, and out of all my pancake experiments, these super easy banana protein pancakes are definitely one of my go-to recipes, along with these Pumpkin Protein Pancakes, which are great for the Fall!
Loaded with simple ingredients like oatmeal, banana, eggs, and protein powder, these healthy banana pancakes are not only super tasty but are also a good source of protein and fiber and so easy to make! And did I mention they’re great for meal prep?
Plus, each pancake has about 5 grams of protein for a super satisfying breakfast!
For more healthy pancake recipes, check out these Protein Pancakes without Bananas, Chocolate Banana Protein Pancakes and Strawberry Banana Pancakes. Or, if you want to get a head start on your breakfast meal prep, whip up a batch of this Homemade Protein Pancake Mix!
Why We Love These High Protein Banana Pancakes
- No added sugar: These banana oat protein pancakes are naturally sweetened with ripe bananas, so no additional sugar is required. Enough said.
- Full of protein: There’s about 20 grams of protein for a serving of four pancakes, which is much more than traditional pancakes. As a Registered Dietitian, I know how important it is to start your day with plenty of protein! These pancakes help solve the protein problem without requiring you to down shake after shake.
- Packed with fiber: The banana, oats, and chia seeds add a dose of fiber to these pancakes. Fiber equals fullness. Specifically, oats contain both soluble and insoluble fiber, which can help regulate your blood sugar and even prevent heart disease!
- Easily customizable: You can eat these fluffy pancakes plain because they resemble that banana bread kind of taste. Or, if you’re feeling decadent, you can top them up with all your favorite toppings.
Ingredients
- Oats: Quick or rolled oats are blended into an oat flour as the base of the pancake batter.
- Chia seeds: To add extra fiber and healthy fats. You can use ground or whole chia seeds, or sub in ground flax seeds.
- Large eggs: Help bind the pancakes together while acting as a source of protein.
- Egg whites: Used as a substitute for additional eggs to provide extra protein to the pancakes, while reducing saturated fat. You can use the egg whites from whole eggs and save the egg yolks or purchase a carton.
- Banana: Adds natural sweetness and moisture to the pancakes. Use ripe bananas for the best flavor.
- Baking powder: This helps the pancakes become more light and fluffy.
- Flavoring agents: Cinnamon, salt and vanilla extract add extra flavor.
- Protein powder: This is optional, but will provide an extra boost of protein. You can use whey or a plant-based protein powder.
How To Make Protein Pancakes with Bananas – Step-by-Step
- Add all of the ingredients for the pancakes to a high-speed blender.
- Mix together all of the ingredients until combined and smooth.
- Preheat griddle or a large nonstick skillet to medium-high heat. Spray with cooking spray or use a bit of coconut oil. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium-sized circle (use about 2 heaping tablespoons of pancakes mixture for each pancake).
- Cook for 4-5 minutes on the first side or until edges start to harden and bubbles start to form on top of the pancake.
- Flip and cook for an additional 1-2 minutes or until golden brown. Serve warm with your favorite toppings.
It literally takes 10 minutes to whip these babies up!
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- Use an overripe banana to infuse maximum sweetness into these pancakes. I like to store any overripe spotty bananas that are about to go bad in the freezer. They come in handy for recipes like these!
- You can use egg whites from a whole egg or purchase a carton of egg whites. We always like to have a carton of egg whites in the fridge to incorporate into things like omelettes or pancakes.
- If you include the protein powder, try to look for one that’s low in sugar and has minimal processed ingredients. I generally like to use Good Protein powder.
- If the pancake batter is sitting for a while, it may start to thicken up slightly. You can thin it out by adding a bit of regular milk or a milk alternative such as almond milk.
Recipe FAQs
You can use large flake oats or quick oats for the purpose of this recipe. The only type of oats that I don’t recommend are steel cut since they are too hard and won’t blend well to form a smooth pancake batter.
It’s possible that the pan isn’t quite hot enough so you may need to turn up the heat so that the pancakes become firm enough on one side before flipping.
The other reason the pancakes may be falling apart is that you might be trying to flip them too soon after pouring the pancake batter on the cooking surface. It’s generally best to leave them alone until you see bubbles start to form on the surface of the pancakes. When you reach this point, you can flip the pancakes.
Definitely! The protein powder increases the protein content and adds some additional sweetness, especially if you use a flavored type. You can use a whey protein powder or a plant-based protein powder depending on your dietary preferences.
I’ve personally tested out this recipe using whey and a vegan protein powder, both vanilla flavored and the unflavored variety. I tend to prefer the vanilla protein powder as it makes the pancakes a bit sweeter and gives them more flavor, but you can certainly use unflavored if you prefer.
If you don’t have any protein powder on hand or prefer not to use it, you don’t have to add it in. Keep in mind that it will increase the protein content of these pancakes in addition to the eggs and egg whites. If you choose not to incorporate it, the protein content will be slightly lower.
How to Store
Refrigerator: These banana protein pancakes can be stored in the fridge in an airtight container or covered with saran wrap for up to four days.
Freezer: Alternatively, you can freeze them in a freezer-friendly container or Ziploc bag for up to one month. It helps to add a piece of parchment paper between the pancakes to keep them from sticking.
How to Reheat
You can reheat the pancakes by either popping them in the microwave for a couple of minutes or placing them in the toaster or toaster oven until heated through.
Optional Toppings
Now, pancakes wouldn’t be all that exciting without those delicious toppings.
Here are some tasty ideas:
- Fresh banana slices
- Natural peanut butter or almond butter
- Hemp hearts
- Chocolate chips
- Shredded coconut
- Maple syrup
- Chia seed jam
- Berries
- Other fresh fruit
The options really are endless.
The best part is you can switch up the flavor profile for any given day!
Recipe Variations
- Add fruit: Mix some blueberries or diced strawberries into the blended batter before cooking the pancakes.
- Add chocolate chips: You can toss some chocolate chips right in the batter for extra chocolatey goodness.
- For extra protein: Add some hemp hearts, extra protein powder, Greek yogurt or even cottage cheese.
More high protein recipes:
- Banana Protein Muffins
- Protein Banana Bread
- Protein French Toast
- No Bake Protein Balls
- Cottage Cheese Bagels
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Banana Protein Pancakes
Ingredients
- 1 cup oats
- 2 tablespoons chia seeds
- 2 eggs
- 1/2 cup egg whites
- 1 large ripe banana
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons vanilla protein powder optional
Instructions
- In a blender, mix together all of the ingredients until combined and smooth.
- Preheat griddle to medium-high. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
- Cook for 4-5 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 1-2 minutes on the other side.
- Top with sliced banana, peanut butter, chocolate chips, coconut and maple syrup, if desired.
Video
Notes
- For best results, use a very ripe banana to incorporate more sweetness into the pancakes.
- You can use a whey or vegan protein powder for the purpose of this recipe. My favorite protein powder to use is this vegan Good Protein powder. It’s so delicious and comes in lots of different flavors. My favorite flavors to use in these pancakes are Vanilla Milkshake and Salted Caramel! Use the discount code ELYSIAC30 for 30% off your first order!
- You can use egg whites from a whole egg or purchase a carton of egg whites.
- If the pancake batter is sitting for a while, it may start to thicken up slightly. You can thin it out by adding a bit of regular milk or a milk alternative such as almond milk.
- The nutrition information included is calculated for one pancake and includes the use of vanilla protein powder.
Nutrition
This recipe was originally posted in February 2020, but was updated in May 2024 to include more helpful tips and photos.
Doubled the recipe and used 1/2 cup plain nonfat Greek yogurt instead of egg whites and also added frozen wild blueberries and it came out perfectly perfect. Thank you for the recipe
That sounds amazing! I’m glad to know the recipe works out well with Greek yogurt as a substitute for the egg whites. Thanks so much for reporting back with your modifications :)
Hi! I added the 2 tbsp of protein powder, in my powder for 2 scoops out of the cup provided it’s 22g of protein. As a rough estimate how much protein am I adding to my pancakes? I would assume 1-2g+ each pancake. Is that ok?
What can I use in places of egg whites?
I haven’t personally tried it, but you could add some cottage cheese or additional eggs as a replacement for the egg whites. Please let me know how it goes if you decide to experiment!
Sooo good and fluffy 🤩
Yesss!! Glad you agree ;) Thanks for the kind review!
This my new go to recipe for pancakes!! I made these with lactose free milk (instead of 1/2 cup of egg whites) and chocolate protein powder. These are so good!!!!
Yum!! Thanks for sharing these substitutions! Glad you were able to adapt the recipe to meet your dietary needs :)
These turned out great topped with a little almond butter and maple syrup very yummy
Awesome, thanks for the feedback! That’s one of my favorite ways to serve them too :)
Forgot to mention, it is worth tripling this recipe as it will still fit in a Vitamix. Then, freeze the pancakes in ziplock baggies for an easy breakfast.
My go to pancake! I add a bit of avocado oil to keep from sticking.
Awesome! So happy you’ve been enjoying the recipe. Great tip about tripling the recipe and freezing…definitely makes for a quick and easy breakfast!
So easy and delicious.
Yay! Glad you enjoyed them :)
I just made this recipe for myself and my mom tasted it. I explain to her what was in it and she said oh my God I can’t believe that has healthy ingredients. It doesn’t even taste like it. I really really love this recipe!!! I did substitute the egg whites (which i didbt have) for some cottage cheese/Greek yogurt. I did have to add some lactose-free milk at the end to thin it out but overall I love this recipe. It’s my favorite protein recipe that’s Far, be sure to add any berries or nut butter at the end, which was so delicious.
Thanks for the amazing feedback! Glad it worked out well with the cottage cheese/Greek yogurt — that’s great to know! And I agree, definitely tastes great with nut butter and berries!
These were delicious
So glad you enjoyed them!!