Banana Protein Powder Pancakes (25g)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Follow this easy recipe for the ultimate stack of banana protein pancakes!

5 from 23 votes

In a medium bowl, combine the flour, protein powder, baking powder, and salt. Set aside.
In a large bowl, mash the banana until it resembles a thick paste. You can also do this in a zip bag. Then, add the eggs, milk, and melted butter (if using). Combien really well, ensuring the eggs are fully whisked.
Slowly add the dry ingredients to the wet ingredients bowl, mixing from the outside of the bowl in, until there's little to no visible flour left. A few lumps are ok, it's probably the mashed banana.

Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with butter, oil, or spray. Immediately, pour ¼ cup of pancake batter onto the greased pan. This batter is thick and doesn't spread, so use the back of the scoop or spoon to spread it out.
Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 1 to 2 minutes. Avoid pressing down with a spatula; you'll end up with dense pancakes. Remove the pancakes from the pan onto a plate. Repeat the process with the remaining pancake batter.

Serve them immediately or keep them warm. Then, stack them up, and top them with your favorite toppings and syrup.

Store leftover cooked pancakes in the fridge in an airtight container for up to 3 days, or freeze for up to 3 months. You can also refrigerate unused batter, covered, for up to 2 days. You must let it come to room temperature on the counter before cooking. Cold batter is thick and yields dense pancakes.

To ripen your bananas in a pinch, peel them and microwave them in 15-second intervals, mashing them with a fork as they soften. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.
Plant-based proteins will work with this recipe, but you’ll often need to add about 2 to 3 tablespoons of additional liquid to thin out the batter.
If you omit the butter from the recipe, you might need to add a little extra liquid (milk or water) for the best texture. This varies by protein powder type.