Name: Banana Protein Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Servings
Cuisine: American
Ingredients: 1 ripe banana; 0.5 cup egg whites; 0.333 cup protein powder; 1 tbsp ground flaxseed; 1 dash cinnamon; 0.25 cup blueberries if desired; cooking spray/coconut oil

From the Cook

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Banana Protein Pancakes

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Mash your banana until very few lumps remain. Mix in the egg whites, protein powder, flaxseed, and cinnamon until well combined. Fold in the blueberries and mix until just combined.

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.

Top with your favorite honey or syrup and ENJOY! These are also great with a drizzle of peanut butter!

Notes

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.

Nutrition

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Tips & Tricks (5)

Banana Ripeness is Critical 🍌
Use bananas with brown spots or speckles for maximum sweetness and moisture—overripe bananas create fluffier pancakes with better binding than firm ones.
Separate and Whip Egg Whites 🥚
Whip egg whites to stiff peaks before folding into the batter last to trap air and create exceptionally fluffy pancakes instead of dense ones.
Don't Overmix the Batter 🥄
Mix ingredients until just combined with some lumps remaining—overmixing develops gluten and results in tough, rubbery pancakes rather than light fluffy ones.
Rest Batter Before Cooking ⏱️
Let the batter sit for 3-5 minutes after mixing to allow the protein powder and flaxseed to fully hydrate, resulting in better texture and more consistent cooking.
Medium-Low Heat Prevents Burning 🔥
Use medium-low heat with a greased skillet to avoid dark exteriors with raw centers—the banana and protein powder brown quickly, so slower cooking ensures even doneness.