Banana Protein Pancakes
These easy 4-Ingredient Banana Protein Pancakes are the most delicious high-protein pancakes to start the day. Bonus, they are egg-free, dairy-free and vegan approved.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup Almond Milk
- 1 large Ripe Banana (peeled, 135 grams/3.5 oz banana flesh)
- 2 oz Vanilla Protein Powder (1/2 cup)
- 1 1/4 cup Old-Fashioned Rolled Oats
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Cinnamon
- 2 tablespoons Coconut Sugar
- 1 teaspoon Baking Powder
Instructions
- 1
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.
- 2
In a high-speed blender, add rolled oats, almond milk, ripe banana, and protein powder.
- 3
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.
- 4
Stir in any of the optional ingredients for a boost of flavor.
- 5
Warm a pancake griddle over medium-high heat. Slightly grease the griddle with coconut oil and scoop out 3 tablespoons of batter per pancake.
- 6
Cook for 2-3 minutes on one side until it has set and starts to dry out.
- 7
Flip on the other side and cook for an extra 1-2 minutes until cooked through.
- 8
Cool on a cooling rack while cooking the remaining batter.
- 9
Serve with banana slices, pecans, berries, and a drizzle of maple syrup.
- 10
Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.