Everyone loves fluffy pancakes, but what about fluffy pancakes that are also packed with protein?
Say hello to healthy banana protein pancakes.
If you’re tired of traditional pancakes and looking for a healthy breakfast with simple ingredients, you’ve found the perfect recipe.
These healthy banana pancakes could not be easier to make, and each serving will give you a generous 20 grams of protein. There’s no better way to start your day than with high-protein pancakes, and when they’re as delicious as any regular pancakes you’ve had, you’ll have no reason to not whip these up.
What’s the best protein pancake mix to use for banana pancakes?
The only thing better than pancakes for breakfast is protein pancakes. Not just any protein pancakes, though; I’m talking about the best protein pancakes in the world using my very own formula.
The PEScience Protein Pancake Mix is actually my very own formula that I made in my own kitchen, so I stand by it 1,000,000%. If you want the best protein pancakes in the world, you need to grab yourself some (and you can use the code “Matt” to save 10%).
This is a “just add water” mix, so you won’t need to mess with any egg or egg whites, vanilla, or any other ingredients. Yes, we’re adding banana, but that’s all you’ll need!
You can use your favorite pancake mix for this recipe, although I can’t promise the same delicious results. If you have another protein pancake mix, like Kodiak Cakes, you can certainly use that.
If you want to use a regular pancake mix, you can add a scoop of protein powder, greek yogurt, or cottage cheese to transform it into a protein pancake mix.
I actually have a 3-ingredient protein pancake recipe that combines cake mix with whey protein powder that would work great here. Or, if you need a vegan option, you can also follow my vegan protein pancake recipe that utilizes plant-based protein powder.
There are other options for protein powder pancakes as well, but to make things as easy as possible, I highly recommend a pre-made protein pancake mix. Since the extra ingredients like baking powder, coconut oil, wheat flour, etc, are all already measured and ready to go, it takes all the guesswork out.
How to Make Protein Banana Pancakes
This banana protein pancake recipe is one of my favorite easy recipes because you really only need two main ingredients: protein pancake mix, and large banana.
It’s important to use large ripe bananas to make fluffy banana protein pancakes not just because they’ll be softer and easier to mash, but because ripe bananas contain more natural sweetness, so you’ll get much better flavor.
Mash the banana into the pancake mix, and add in a dash of cinnamon.
Now, if you want to avoid overly clumpy pancake batter (who wouldn’t?), it’s best to add the water little by little until smooth. Trust me; it makes a big difference. Some clumps are expected since we have mashed banana in the batter, but we still want the batter to be mostly smooth.
It’s also worth noting that you can make protein banana pancakes with any liquid of your choice. The best part of using my pancake mix is that it only requires adding water, but using milk is a great way to add some extra protein.
Next, you’ll need to heat a large non-stick pan or skillet over medium heat. Give it 3-5 minutes to fully heat up- your pancake batter will also thicken a bit as it sits, so it’s beneficial to wait a few minutes before making your pancakes.
Now, all we have to do is spoon the batter right into the pan. As for the size of the pancakes, it’s entirely up to you. I like them palm-sized, so this recipe makes six total pancakes, but you can adjust them based on your preferences.
You’ll want to cook them for 1.5 – 2 minutes per side until golden brown, but it will depend on how hot your pan is, so keep a close eye on them.
Continue until you’ve used up all the remaining batter.
The final pancakes are not quite as fluffy as regular pancakes typically are, but that’s simply the nature of using bananas. But don’t worry, they’ll still be plenty fluffy, and the interior of your protein pancakes is going to be very moist and gooey the way they should be.
Now it’s time for fun part: the toppings. I keep it simple with some additional sliced banana on top, but feel free to go wild with fresh fruit, chocolate chips, peanut butter, and of course, maple syrup.
And if you want to make these protein pancakes in advance, they are amazing for meal prep. All you have to do is make your pancakes like normal then store them in an airtight container in the fridge. The next day, simply heat them up in the microwave and you’ll be ready to go!
Or, if you want a banana pancake at any time in your life, you can freeze the pancakes in a freezer safe bag and quickly heat them in the microwave the next time those banana cravings hit.
More Healthy Pancakes & Waffles to Enjoy
Protein banana pancakes are one of my favorite things to make on weekends, but they’re far from the only option. If you love breakfast as much as I do, here are some other amazing recipes worth checking out:
- High-Protein Chocolate Pancakes from Pancake Mix
- High-Protein Microwave Pancake in a Mug in One Minute
- Delicious Vegan Protein Pancakes With Only 3 Ingredients
- Double Chocolate Protein Waffles Recipe
- Deliciously Crispy 3-Ingredient Churro Waffles
- Fluffy Protein Pancakes with Only 3 Ingredients
- 1 Cup (126g) Protein Pancake Mix (Click to buy my very own protein pancake mix for the BEST results)
- 2/3 Cup Cold Water (or milk for additional protein)
- 1 Large Ripe Banana
- Dash of Cinnamon
- Additional Banana Slices for Topping
- Add your protein pancake mix to a large bowl with a dash of cinnamon, then mash your ripe banana into the mix.
- Prep the pancake batter by slowly mixing the water into the pancake mix until smooth. To avoid the batter becoming too clumpy, I highly recommend adding a small amount of water at a time.
- While the batter sits, heat a skillet or griddle over medium heat until hot, about 3 - 5 minutes.
- Spoon the pancake batter into the hot pan (the pancakes can be as large as you'd like) and cook your pancakes for 1.5 - 2 minutes per side until golden brown. If you're unsure when to flip your pancakes, you should be able to slide a spatula underneath and carefully lift up an edge to see how brown the bottom is.
- Continue until you have used all of the pancake batter.
- Top with additional banana slices and syrup and enjoy!
- PEScience Protein Pancake Mix is my very own formula that I came up with in my own kitchen, so I can recommend the mix 100000%.
- The protein content you see here is based on my waffle mix containing 19 grams of protein per serving. The package itself displays only 15 grams because PEScience is transparent and uses the Protein Digestibility Corrected Amino Acid Score (PDCAAS) on the label, which is essentially how much COMPLETE protein is in the mix. But for macro-tracking purposes, I count all 19 grams, which includes the protein from wheat.
- If you use a different pancake mix, you may need slightly more or less water depending on the package instructions.
- If you want to bump up the protein content even more, you can swap the water for milk!
- I prefer to make pancakes that are on the smaller side (about the size of my palm) so this recipe makes 6 total pancakes. You can make more or less depending on the size of the pancakes you prefer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 2 Serving Size 3 Small Pancakes
Amount Per Serving Calories 365Total Fat 6gCarbohydrates 60gProtein 20g