Banana Protein Pancakes on the Stove

Banana protein pancakes are packed with notable flavor and plenty of protein to get your day started.

There is so much to love about this pancake recipe! These are filled with healthy ingredients, simple to whip up, great for meal prep and can easily be made gluten free. Dare I say they are better than my vegan protein pancakes? Tough call! They are both deeply good.

These pancakes contain no refined sugar, butter or flour, so you won’t feel like you’re in a sugar coma after you’re finished eating breakfast. Instead, they leave you feeling satisfied and ready to make the most of the day ahead.

Worth a second batch these with blueberries, but chocolate chips, raspberries, almonds, walnuts, and shredded coconut are also satisfying mix-ins, if you want to experiment with different flavors. And don’t forget the maple syrup!

Ingredients needed

The ingredients for this banana protein pancake recipe are all especially simple and probably items you already have in your kitchen. The ingredients are also filled with nutrients, so you can feel good about serving these to your family. Here’s what you’ll need:

• Banana. When it comes to bananas, the riper the better! The more ripe they are, the more natural sweetness they add to your recipe. The banana will also add potassium and flavor-packed flavor to the batter.
• Egg whites. Adding egg whites to a pancake mix helps bind the ingredients, so that the pancakes don’t crumble and fall apart. Egg whites also add a boost of protein.
• Protein powder. Use any go-to protein powder. I recommend trying to find one with the least amount of ingredients (especially things you can pronounce).
• Ground flaxseed. For extra fiber and healthy fats.
• Extras. Feel free to add any regular ingredients to this method! This earns a repeat the addition of blueberries and a dash of cinnamon!

How for this dish

These banana pancakes are incredibly straightforward to make and come together in only about 15 minutes. Here’s the simple method:

1. Make the batter. Mash your banana until quite few lumps remain. Stir in the egg whites, protein powder, ground flax, and cinnamon until well combined. Fold in the blueberries and mix until only combined.
2. Cook. Lightly grease a large skillet with cooking spray and heat to medium LOW. The key to making these look nice is pure patience – you want to cook them for a longer time over low heat. Using a ¼ cup measuring cup, spoon the batter into the skillet. Cook each pancake for about 4-5 minutes on each side watching closely that they aren’t burning. You should get about 4 pancakes.
3. Serve. Top with your go-to honey or syrup and ENJOY! These are also great with a drizzle of peanut butter!

Pro tip: If you’re making a double batch to serve your family, place cooked pancakes on a baking sheet in a 200ºF oven to keep them warm, while cooking the rest of the pancakes.

Frequently asked questions

Are protein pancakes healthy?

Protein pancakes are quite healthy and a good source of protein (find more info about protein rich foods on Healthline). Since the definition of “health” can vary based on your individual needs, the other great thing about these pancakes is that they can be adapted depending on what ingredients you use. Whether you believe breakfast to be the most important meal of the day or not, starting your day with protein is a good choice. What better way than to enjoy it in some fluffy pancakes?

These can also be made gluten-free, refined sugar-free, and are flexible enough to be made to suit everyone’s needs. Win-win-win!

What are the benefits of banana pancakes?

Banana pancakes with protein will satisfy any hunger cravings you have and will give you an extra spark to get through the morning. Potassium is always a great addition to the body. These pancakes are loaded with fiber and nutrients.

Why are my banana protein pancakes soggy?

If your pancakes are soggy, then it may mean that the insides of the pancakes did not get to cook long enough. Lower the heat on the stovetop or griddle and slowly cook the pancakes. You must allow them to cook on low to medium heat.

Toppings & mix-ins

Sometimes keeping it simple is go-to and we often simply serve these with butter, maple syrup and fruit. Here are some other savory ideas:

• Add extra protein with a dollop of Greek yogurt.
• Top with any regular fruit – sliced banana, berries, sliced apples, pears or peaches.
• Add healthy fats with a sprinkle of chopped pecans or almonds. You can even add a drizzle of peanut butter or almond butter.
• Make these a bit decadent by adding whipped cream, strawberry compote, maple syrup, a sprinkle of powdered sugar or even chocolate chips.

Storing, freezing & reheating

Storage tips: Keep any leftover pancakes stored in an airtight container for up to three days in the fridge. To freeze pancakes, once they’re completely cooled, stack them with the layers separated by parchment paper. Transfer them to a freezer bag and keep them frozen for up to 1 month.

To reheat: Use the microwave to reheat pancakes if you like yours nice and soft. If not, the toaster works great for a crispier version. You can heat directly from frozen, or thaw on the counter for a bit first.