Easy Protein Pancakes

Stack of banana protein pancakes with fresh blueberries, maple syrup, almonds and bananas on top

Print Recipe

5 from 3 votes

Make these gluten-free protein pancakes with banana, egg, protein powder, and oats for a healthy breakfast in minutes!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: banana protein pancakes, high protein breakfast, protein powder pancakes

Servings: pancakes

Calories: 58kcal

Author: Alyssa

Ingredients

2 bananas
3 eggs
1/2 cup protein powder
1/4 cup oats
2 teaspoons baking powder
Pinch of sea salt

Instructions

Add all the ingredients to the blender and blend on high until smooth and creamy.
Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
Serve pancakes and drizzle maple syrup if desired.

Notes

How to store and reheat: Allow the pancakes to cool completely, then place them in an airtight container and refrigerate for 3 to 4 days. Reheat the pancakes in the microwave or place them on a sheet pan, cover it with foil, and warm them up in a 325ºF oven for about 10 minutes.

How to freeze: Once the pancakes are cool, then can be stored in a freezer bag or airtight storage container for up to 3 months; use parchment or wax paper to keep them from sticking together. Frozen pancakes can be heated in the toaster, or in the microwave or oven according to the instructions above.

Nutrition