Easy Banana Protein Pancakes - NO protein powders needed for these delicious pancakes! They are naturally high in protein, thanks to the additions of both Greek yogurt and eggs.
What we're making
These protein pancakes are a great way to start a busy day. They are easy to make, filling, and delicious!
The addition of banana gives them a hint of sweetness, oats add fiber, and the eggs and yogurt both add good amounts of natural protein.
I'm not a huge fan of protein powders, so I tend to avoid them and look for natural sources. Eggs and yogurt are both excellent!
How to make banana protein pancakes
My kids love these pancakes, and they're easy to make.
Start by putting all of the 'wet' ingredients into the blender. This helps get the blender going and efficiently mix in the dry ingredients, which you will add on top.
Blend the mix on low, gradually upping the speed.
If you want some texture in your pancakes, blend for a shorter period of time (15-20 seconds). For a well-mixed batter, blend 30-60 seconds.
Can I use an egg replacer?
Yes, flax eggs or chia eggs will both work well here.
Can I use a vegan yogurt?
Greek yogurt is what is called for, but I have used plain with good results. Ergo, I think a plain vegan yogurt would be fine. I would start with 1/4 cup of water (or milk) if using plain yogurt, as it isn't as thick as Greek.
Looking for a pancake recipe WITHOUT banana? Try one of these:
Healthy Pancakes for Two (also egg-free!)
Sugar-Free, Oil-Free Oatmeal Pancakes
Easy Banana Protein Pancakes
- 1 large ripe banana
- ¾ cup plain Greek yogurt full-fat or 2% work best
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ - ⅓ cup water or milk of your choice see Notes
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ¼ cup quick or rolled oats
- 1 teaspoon cinnamon optional
- To a high-speed blender, add the ingredients in the order listed.
- Begin blending on low, gradually upping the speed to high.
- Blend until it reaches your desired texture (15-30 seconds for more texture, 30-60 for a smoother batter).
- Heat a non-stick skillet over medium heat.
- Add a tablespoon of butter and spread it around, or spray the pan with an oil spray.
- Add the batter using a 1/4 cup measuring utensil (I can get three pancakes in a 12-inch pan).
- Fry until bubbles begin to form in the middle (about 30-60 seconds). Remember, the first batch is always the worst!
- Flip and fry another 15-20 seconds or until cooked through.
- Repeat with the remaining batter. You will get about 12 pancakes.
- Enjoy with butter and/or maple syrup.
Use 1/4 cup of water (or milk) if using plain yogurt, as it is thinner than Greek yogurt.
Shared with: Full Plate Thursday
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