Banana Protein Pancakes

stack of protein pancakes on plate with strawberries and bananas

4.54 from 41 votes

These delicious, gluten-free banana protein pancakes are just what you need to start your day! Naturally sweetened with bananas and packed with protein, you'll love these protein powder banana pancakes for breakfast or brunch! They're so easy to make within minutes with only 5 ingredients, PLUS they're perfect for families!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Low Fat

Servings: Servings

Author: Rena

Ingredients

1 Scoop Whey Protein vanilla flavor
1 Very ripe banana mashed
2 Eggs
¼ Teaspoon Baking powder
1 Teaspoon Coconut oil

Toppings

Sugar-free Maple Syrup
Sliced bananas and strawberries
Cool whip Optional

Instructions

Separate the egg yolks from whites, placing them in different bowls.
Using a mixer, beat the egg whites for 2-3 minutes until soft peaks form.
Add the banana, protein powder and baking powder to the egg yolks and beat with mixer until smooth.
Gently fold half of the egg whites into the egg yolk mixture until thoroughly combined. Repeat with remaining half of egg whites.
Heat the coconut oil on a skillet over medium heat.
Pour ¼ cup of batter onto the skillet and cook for 1-2 minutes per side or until lightly browned.
Repeat the process with remaining batter. Serve immediately.

Notes

Nutrition facts values are just an estimate using a nutrition fact calculator. The values do not include the toppings used for this recipe. It's just for the pancakes.

Store the leftovers in an airtight container in the refrigerator for up to five days. Reheat them in the microwave whenever you're ready to enjoy them again.
Use whole wheat or oat flour in place of the protein powder if you do not have access to protein powder.
Top the pancakes with whipped cream, maple syrup, fresh bananas, or strawberries.
You can add blueberries to the pancakes, too, to really elevate them!

Nutrition