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My fluffy banana protein pancakes are made with 6 wholesome ingredients. They have a sweet banana flavor and pack in over 45 grams of protein per serving.
Banana protein pancakes with over 45 grams of protein.
These banana oat protein pancakes are the extra sweet and banana-y version of my classic protein pancakes.
As much as I love making my healthy banana pancakes or 2-ingredient banana pancakes, sometimes I need a batch with more staying power. That’s where this protein-packed recipe comes in handy. They are easy to customize, and everything is made in a blender.
If you want more wholesome pancake recipes, try my pumpkin protein pancakes, almond flour pancakes, and coconut flour pancakes next.
Key Ingredients
- Bananas. You’ll want to use the ripest, spottiest bananas you can find. Ripe bananas are soft, which helps them blend flawlessly into the batter. They’re much sweeter and have a stronger banana flavor.
- Eggs. To bind the pancake batter. For an egg-free recipe, use flax eggs instead or replace them with another one of my egg substitutes.
- Rolled oats. The oats are blended into flour to give the pancakes substance and to make them extra filling. If you have oat flour, use ⅔ cups plus 2 tablespoons of oat flour.
- Whey protein. I tested a few different types of vanilla protein powder, and whey yielded the best consistency. You could also use chocolate protein powder if desired.
- Vanilla extract. For flavor.
- Baking powder. To help the pancakes rise and fluff up.
How to make protein banana pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend the oats into a fine powder, then add the remaining ingredients (except baking powder) and blend until smooth.
Step 2- Rest. Blend the baking powder, then let the batter rest briefly.
Step 3- Cook. Pour heaping spoonfuls of batter into a warm, non-stick skillet. Once bubbles appear, flip the pancake and cook until golden brown.
Step 4- Assemble. Repeat with the remaining batter, then serve.
Arman’s recipe tips
- Don’t over-blend the batter. An overworked blender will lead to dense and gummy pancakes.
- Adjust the consistency. If the batter is too thick, blend in a scoop of Greek yogurt, cottage cheese, or a splash of milk or water.
- Let the batter rest: Giving the blended batter time to rest helps it thicken, which leads to thick and fluffy pancakes.
- Keep the cooked pancakes warm. If I’m making a double-batch, I like to store the cooked pancakes on a baking sheet in the oven at its lowest setting. This way, they stay warm while I cook the rest.
Frequently asked questions
I’ve made this batter the night before, and it turns out great. The only difference is that you want to hold off on adding the baking powder until shortly before you’re ready to cook. Otherwise, the pancakes won’t rise as much.
Yes! Unsweetened applesauce or pumpkin puree are two fantastic alternatives to bananas in this recipe. Start with 2/3 cup and add more if needed.
Banana pancakes are prone to burning thanks to the natural sugars in the bananas. To avoid this, don’t cook the pancakes higher than medium-low heat.
More breakfast recipes using protein powder
Easiest Banana Protein Pancakes
Video
Ingredients
- 2 large bananas ripe
- 2 large eggs
- 2/3 cup rolled oats
- 1 cup whey protein powder vanilla flavored *
- 1/4 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Add oats and protein powder in a high-power blender. Blend until smooth and the oats are pulverized. Add eggs, bananas, and vanilla extract and blend until smooth.
- Add baking powder and blend for 5 seconds. Let the batter rest for 5 minutes.
- Heat a large non-stick skillet over medium-high heat. Add large spoonfuls of the batter into the skillet. Cook pancakes until bubbles appear on the surface. Gently lift and flip the pancake. Cook for 1 minute more.
- Repeat the cooking process with the rest of the pancake batter.
Notes
- Spices. Add 2 teaspoons of cinnamon or pumpkin pie spice.
- More protein. Add a dollop of Greek yogurt, cottage cheese, or fold in chopped nuts.
- Add your favorite toppings. Top the pancakes with maple syrup, fresh raspberries, strawberries, or a drizzle of peanut butter.
- Chocolate banana pancakes. Use chocolate protein powder, blend ¼ cup of cocoa powder, and top the pancakes with chocolate chips.
Nutrition
Originally published August 2023, updated and republished February 2025
These are really the best banana protein pancakes out there. They are so fluffy and my kids request it daily (I reserve it to 3 days a week haha!).
Thanks Milfer! These freeze really well if you ever want to batch cook them 🙂
Yummy! Super easy to make. Does have the flavor of banana which I love. Added a SF Blueberry syrup to the mix…amazing! The possibilities for flavor combos are endless.
Listen. These pancakes made my day. I used Steel Protein Banana Pancake flavor and added a splash of unsweetened almond milk as others suggested. They were delicious. I didn’t add syrup, just snacked on them.
Thanks, Khops!
So simple and so tasty!
I tried these because I bought some protein powder that wouldn’t blend well. Alternatives I used: steel cut oats (since I had some that needed to be used), a splash of Oatmilk.
My main recommendation is that you definitely need a blender. I tried it with one of those magic bullet things and it was too much for the little motor. Then I moved it to a shaker bottle and that got it pretty well mixed but still lumpy.
Taste was actually very good!
I’m going to invest in a blender and try again.
Great to hear it worked with steel cut oats!
These are great pancakes! The texture isn’t like super fluffy diner pancakes, more like fluffy whole wheat pancakes. 2/3 cup of my whey protein is a whopping 50g of protein! Mixed in apple pie and pumpkin pie spice. Dropped blueberries in while they were on the pan- they form such a nice edge and are easy to flip. Topped with cottage cheese and maple syrup!
Amazing!! Never comment but just had to they were so good. I used chocolate protein powder, topped with raspberries and vanilla protein yoghurt
These were pretty good and flavorful. Very filling but next time I may add a smidge of ff milk or water.
Loved this recipe! Could use a dash of milk or coconut oil in the batter but still a 5 star for taste.
This may be a stupid question, but as someone who is not experienced with protein powder, do you have a favorite that you used? I bought it once(and was quite expensive) and did not care for the taste. TIA
Hi Mary Anne! Yes- I love optimum casein for baking because it’s super thick. Vanilla or chocolate 🙂
I have tried similar ones that come in a box, but I am excited to make my own.
It is so healthy and delicious recipe without sugar and flour, and besides others…appropriate for people who avoid white sugar and white flour like me, and for others who use gluten free meals ect…
Thank you.
These banana protein pancakes were delicious, you taste the banana, a keeper for sure.