Fluffy Banana Oat Protein Pancakes
These fluffy banana oat protein pancakes are a quick, easy, and healthy breakfast option packed with protein and fiber. Perfect for busy mornings or a relaxed weekend brunch, they offer a delicious balance of sweet banana flavor and hearty oats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1 cup old-fashioned rolled oats (blended into oat flour)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 2 large eggs, room temperature
- 3/4 cup milk (dairy or plant-based like almond or oat milk)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- Butter or coconut oil for greasing the pan
- Optional add-ins: chopped nuts, chocolate chips, or blueberries
Instructions
- Make the oat flour: Place 1 cup (90g) of rolled oats into your blender or food processor. Pulse until oats become a fine, powdery flour, about 30 seconds to 1 minute. Avoid over-blending into a paste.
- Mix dry ingredients: In a mixing bowl, combine oat flour, 1/2 cup (45g) vanilla protein powder, 1 teaspoon baking powder, 1/2 teaspoon cinnamon (optional), and a pinch of salt. Stir to evenly distribute.
- Prepare wet ingredients: In a separate bowl, mash 2 ripe bananas until smooth. Add 2 large eggs, 3/4 cup (180ml) milk, and 1 teaspoon vanilla extract. Whisk until uniform and slightly frothy.
- Combine wet and dry: Pour wet mixture into dry ingredients. Stir gently until just combined; batter will be thick but pourable. Avoid overmixing.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or 1 teaspoon coconut oil to grease. Heat for 2-3 minutes until hot but not smoking.
- Cook pancakes: Using a 1/4 cup (60ml) measuring cup, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set but moist.
- Flip and finish: Flip pancakes carefully and cook another 1-2 minutes until golden brown and cooked through. Adjust heat if browning too fast.
- Keep warm and serve: Transfer cooked pancakes to a plate and cover loosely with foil. Serve immediately with favorite toppings.
Notes
Use ripe, spotty bananas for natural sweetness and moisture. Let batter rest for 5 minutes before cooking to allow oats to absorb moisture. Preheat pan well and flip pancakes only once when bubbles appear and edges are set. Adjust milk quantity if batter is too thick or thin. For vegan option, replace eggs with flax eggs and use plant-based protein powder and milk.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 335
- Sugar: 8
- Sodium: 150
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 38
- Fiber: 5.5
- Protein: 22
Keywords: banana pancakes, protein pancakes, healthy breakfast, gluten-free pancakes, oat pancakes, easy breakfast, high protein