High-Protein Banana Pancakes Recipe
These High-Protein Banana Pancakes (Low-Calorie, Fluffy & Easy Recipe) deliver everything you love about pancakes with the added benefit of protein and balanced nutrition. Perfect for mornings when you want comfort without compromise.
Ingredients
- 1 medium ripe banana about 100–120g, mashed
- ½ cup egg whites about 120ml
- 1 scoop protein powder 30g, vanilla or unflavored
- ¼ cup oat flour 30g (or almond flour for lower carbs)
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla extract optional
- 1 tbsp low-calorie sweetener optional, adjust to taste
- 1 pinch salt
- 1 tsp olive oil or cooking spray for pan
Optional Toppings (for serving)
- Fresh banana slices
- Sugar-free syrup
- Greek yogurt for extra protein
- Berries
Instructions
- Place a ripe banana in a medium mixing bowl and mash it thoroughly using a fork until it becomes smooth and creamy, making sure there are no large lumps left so the batter turns out even and soft.
- Pour the egg whites into the mashed banana and mix well until fully combined, creating a slightly liquid and uniform mixture that will act as the base of your batter.
- Add the protein powder, oat flour, baking powder, and cinnamon to the bowl, then gently mix everything together until a smooth batter forms—be careful not to overmix, as this can make the pancakes dense instead of fluffy.
- Let the batter rest for about 2–3 minutes so it can thicken slightly, which helps improve the texture and makes the pancakes easier to cook and flip.
- Place a non-stick pan on the stove over medium heat and allow it to warm up evenly, then lightly grease it with a small amount of oil or cooking spray to prevent sticking.
- Pour small portions of the batter onto the pan to form pancakes, keeping them small and evenly spaced so they cook properly and are easier to flip without breaking.
- Cook each pancake for about 2–3 minutes, watching for small bubbles to form on the surface and the edges to look set—this is your sign that they are ready to flip.
- Carefully slide a spatula under each pancake and flip it gently, then cook for another 1–2 minutes until both sides are golden brown and the pancakes are fully cooked through.
- Remove the pancakes from the pan and place them on a plate, then continue cooking the remaining batter in batches, adding a little more oil if needed between batches.
- Serve the pancakes warm, topping them with fresh fruit, Greek yogurt, or sugar-free syrup for extra flavor while keeping the meal balanced and high in protein.