Start your day off with a quick and healthy breakfast by making these flourless banana and protein powder pancakes. With just three simple ingredients—banana, eggs, and protein powder—these pancakes offer over 40 grams of protein per serving, making them an excellent option for a satisfying and nutritious meal. Perfect for a post-workout treat or a gluten-free breakfast, these pancakes can be customized with your favorite toppings.
Why You’ll Love This Recipe
These flourless banana and protein powder pancakes are packed with high-quality protein, which is great for muscle recovery and keeping you full longer. Not only are they nutritious, but they’re also incredibly simple to make, requiring only three basic ingredients. Whether you’re gluten-free, grain-free, or following a clean-eating lifestyle, these pancakes cater to various dietary needs. Plus, they’re ready in just 10 minutes—ideal for a busy morning!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ripe banana
- 2 large eggs
- 2–4 tablespoons protein powder (whey or pea protein)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Directions
- Peel the banana and place it in a blender or food processor.
- Add the eggs and protein powder. Blend until smooth. If the batter is too thick, add a small amount of water; if too thin, add more protein powder.
- Heat a non-stick frying pan over medium-low heat and lightly grease it with butter or oil.
- Pour small rounds of batter onto the pan.
- Cook for 1–2 minutes per side until golden brown and set.
- Stack the pancakes on a plate and serve with fresh fruit, yogurt, nuts, or a drizzle of maple syrup.
Servings and Timing
- Servings: 1 serving
- Prep Time: 5 minutes
- Cooking Time: 5 minutes
- Total Time: 10 minutes
Variations
- Add-ins: You can mix in some blueberries, chocolate chips, or chia seeds into the batter before cooking for added flavor and texture.
- Spices: Customize the flavor profile with a pinch of nutmeg or ginger.
- Sweeteners: If you prefer a sweeter taste, you can add a little honey or maple syrup into the batter.
Storage/Reheating
- Storage: Store any leftover pancakes in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, simply warm the pancakes in the microwave for about 20-30 seconds or on a skillet over low heat until heated through.
FAQs
1. Can I use plant-based protein powder for this recipe?
Yes, you can substitute whey protein with pea protein or any other plant-based protein powder.
2. How do I make the pancakes fluffier?
To make the pancakes fluffier, try using a little baking powder or whisking the eggs separately before combining them with the other ingredients.
3. Can I use egg whites instead of whole eggs?
Yes, you can use egg whites, but the pancakes may not be as rich or flavorful as when using whole eggs.
4. How thick should the batter be?
The batter should be thick but pourable. If it’s too thick, add a bit of water; if too thin, add a little more protein powder.
5. Are these pancakes gluten-free?
Yes, this recipe is naturally gluten-free as it doesn’t require any flour.
6. Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time and store them in the fridge for up to 2 days or freeze them for up to a month.
7. Can I make a large batch of these pancakes?
Absolutely! You can double or triple the recipe to make a larger batch, just remember to adjust the cooking time accordingly.
8. How can I make these pancakes sweeter?
Add a touch of honey, maple syrup, or stevia to the batter for extra sweetness.
9. Can I use a non-stick skillet for cooking?
Yes, using a non-stick skillet is recommended to prevent the pancakes from sticking and to make flipping easier.
10. What toppings go best with these pancakes?
Fresh fruit, yogurt, nuts, or a drizzle of maple syrup all complement these pancakes perfectly.
Conclusion
Flourless banana and protein powder pancakes are a delicious and healthy breakfast option that is both easy to make and packed with protein. With only three main ingredients, these pancakes are a great way to start your day with a nutritious meal. Plus, they can be customized with your favorite toppings, making them as sweet or savory as you like. Perfect for anyone looking for a gluten-free, high-protein breakfast that’s ready in just 10 minutes!
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Flourless Banana & Protein Powder Pancakes
Start your day with a healthy breakfast by making these flourless banana and protein powder pancakes. With over 40 grams of protein per serving, these pancakes are an excellent choice for muscle recovery or a satisfying, gluten-free meal. Ready in just 10 minutes, they are perfect for busy mornings and can be easily customized with your favorite toppings like fresh fruit, yogurt, or maple syrup.
- Total Time: 10 minutes
- Yield: 1 serving
Ingredients
- 1 ripe banana
- 2 large eggs
- 2–4 tablespoons protein powder (whey or pea protein)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Instructions
- Peel the banana and place it in a blender or food processor.
- Add the eggs and protein powder, then blend until smooth. Adjust the batter consistency by adding water (if too thick) or more protein powder (if too thin).
- Heat a non-stick frying pan over medium-low heat and lightly grease it with butter or oil.
- Pour small rounds of batter onto the pan and cook for 1–2 minutes per side until golden brown and set.
- Stack the pancakes on a plate and serve with fresh fruit, yogurt, nuts, or a drizzle of maple syrup.
Notes
- For a fluffier texture, consider adding a pinch of baking powder or whisking the eggs separately before mixing.
- Customize the flavor by adding blueberries, chocolate chips, chia seeds, or spices like nutmeg and ginger.
- Make the pancakes sweeter by mixing in honey or maple syrup into the batter.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Healthy, Gluten-Free
- Method: Cooking, Blending
- Cuisine: American
- Diet: Gluten Free
