Banana Protein Pancakes (No Eggs, 6g Protein)
Jump to Recipe Print it
Pin it!
Rate it!
Save
These 4-Ingredient Banana Protein Pancakes are the most delicious high-protein pancakes to start the day.
Bonus, they are egg-free, dairy-free, and, of course, vegan-approved.
If you are after a quick and easy protein-packed breakfast recipe, these blender banana pancakes are for you!
Why You’ll Love These Pancakes
The great thing with these pancakes is that you don’t need egg white or egg yolks to boost your pancake protein profile.
All you need are natural plant-based ingredients.
In fact, these protein banana pancakes are packed with plant-based proteins and naturally:
- Flourless
- Dairy-free
- Egg-free
- Vegan
- With no added sugar as bananas do contain natural sugar from fructose.
How To Make Banana Protein Pancakes
All you need are four simple ingredients to make tasty banana pancakes with protein powder.
Ingredients
- Old fashioned oats – feel free to use a gluten-free certified brand if desired.
- Ripe bananas – the ripest the sweetest the pancakes will be.
- Unsweetened almond milk or any non-dairy milk you like including soy milk, and coconut milk.
- Vanilla protein powder – I tested the recipe with pea protein powder or peanut protein powder, both provide similar results.
Blending
I recommend using a large blender jug for this recipe.
In the pictures below you can see that I also tested the recipe with a Nutribullet but the container is quite small to blend perfectly the amount of ingredients required by this banana pancake recipe.
Place all the banana protein pancakes ingredients in the high-speed blender, the order doesn’t matter.
You may have to stop the blender and scrape down the side of the bowl a few times to bring all ingredients together.
Or if you have a tamper attachment with the blender, you can use this option instead.
Then, blend on high speed until a thick creamy banana mixture.
Add-Ons
Now feel free to stir in some of the optional ingredients below to boos the flavor or fluffiness of the Banana Protein Pancakes.
- 1/2 teaspoon of baking powder for fluffier pancakes.
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1-2 teaspoons of maple syrup
- 1-2 tablespoons of dark chocolate chips
Cooking
On medium-high heat, warm a non-stick crepe pan or pancake griddle.
Slightly oil the surface with oil cooking spray or rub coconut oil on the surface using a piece of absorbent paper.
Scoop about 3 tablespoons of batter per pancake and cook for 2-3 minutes on one side.
These pancakes are not fluffy, so they won’t form bubbles on the surface. You know they are ready to flip when the sides are dryer and set,
Slide a spatula under the pancake and flip it to the other side. Cook for an extra minute or until golden brown.
Cool the pancake down for a few minutes on a rack while cooking the remaining batter.
Serving
You can serve these vegan banana protein pancakes with delicious protein toppings like:
- High-protein yogurt like soy yogurt.
- Protein chocolate frosting
- Peanut butter
- Almond butter
I personally love to serve them with extra banana slices, chopped pecans, berries, and maple syrup.
Other toppings ideas are:
- Berries – Blueberries, raspberries
- Banana slices
- Maple syrup
- Chopped nuts – peanut, pecan, or walnuts for a banana bread pancake flavor.
Texture
These banana pancakes are not fluffy pancakes, they are more dense and rich with a delicious banana oat flavor that reminds banana bread.
Storage Instructions
These banana protein pancakes are perfect for meal prep.
You can cook the pancakes 1 or 2 days before and store them in the fridge in an airtight container.
Another option is to freeze the pancakes in zip-lock bags and thaw them in the fridge the day before serving.
To rewarm pancakes, place them on a hot pancake griddle or in a sandwich press.
Frequently Asked Questions
Below I listed your most frequent questions about this pancake recipe.
Can I Skip The Protein Powder?
Yes, you can make my 3-ingredient banana oat pancake recipe, it has no protein powder.
However, the recipe will be low in protein as the protein powder is the key to boosting protein in pancake recipes.
Can I Use Oat Flour?
You can make the recipe without a blender if you already have homemade oat flour at home.
You will need about 1/4 cup extra oat flour to reach the same texture.
Can I Use Whey Protein Powder?
We don’t use animal products in our recipes so even if I think whey protein powder could work, I didn’t try this option and encourage you to try plant-based protein powder that is packed with the same amount of plant proteins.
More Protein Breakfast Recipes
Below I listed some more breakfast ideas using protein powder in pancakes or breakfast baked goods.
Have you made these protein banana pancakes? Share a comment or review below to connect with me.
Banana Protein Pancakes
Ingredients
- 1 ½ cup Almond Milk
- 1 large Ripe Banana - peeled, 135 grams/3.5 oz banana flesh
- 2 oz Vanilla Protein Powder - 1/2 cup
- 1 ¼ cup Old-Fashioned Rolled Oats
Optional add-ons
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- 2 tablespoons Coconut Sugar
- 1 teaspoon Baking Powder
Instructions
- Before you start, weigh the peeled ripe banana if you can. It's important to use the same amount, or the batter can be too dry or too wet.
- In a high-speed blender, add rolled oats, almond milk, ripe banana, and protein powder.
- Blend until smooth. The batter should be quite thick. If too runny, add 1-2 tablespoons more oats and blend to incorporate. If too dry and the blade can't process the ingredients, add 1-2 tablespoons of almond milk.
- Stir in any of the optional ingredients for a boost of flavor.
- Warm a pancake griddle over medium-high heat. Slightly grease the griddle with coconut oil and scoop out 3 tablespoons of batter per pancake.
- Cook for 2-3 minutes on one side until it has set and starts to dry out.
- Flip on the other side and cook for an extra 1-2 minutes until cooked through.
- Cool on a cooling rack while cooking the remaining batter.
- Serve with banana slices, pecans, berries, and a drizzle of maple syrup.
Storage
- Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.
Can we use frozen banana?
Only if you thaw or microwave it back to room temperature before making the batter.
Fantastic recipe, the pancakes tasted great and were easy to make. I added all of the optional ingreadients for flavor and they came out really well. Definitely a keeper.
Can you refrigerate the batter for later use?
You probably can, but bananas tend to darken quite quickly so the batter might turn a bit darker.
Really enjoyed making these! Only suggestion I’d make from trying them is to blend the wet and dry ingredients separately and then giving them a light whisk together before cooking. Just prevents over-mixing the batter.
Hi there! This recipe looks great! I cannot do stevia at all though. Is there another vegan protein powder without it that you know of?
Thank you!
You can use any protein powder you love, plenty have no stevia added
Hi. Do you think I could use this batter in a waffle maker? Looks great – I can’t wait to try it!! 😉 Thank you for sharing!!
Yes, I am pretty sure it would work
Hi there ! I love every single video you share on Instagram . I love your work and the mindset you share. I’m really interested to know what kind of peanut butter you use in all your recipes . Appreciate in advance
I generally use Pic’s Peanut Butter. A natural, 100% peanut option found here in NZ and that can be purchased on Amazon in the US!