Easy Banana Protein Pancakes

Stack of banana pancakes with maple syrup.

NO protein powders needed for these delicious pancakes! They are naturally high in protein, thanks to the additions of both Greek yogurt and eggs.

Course Breakfast

Cuisine American

Keyword Gluten-Free, High protein, Oats, Sugar-free

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 66kcal

Author Lauren Goslin

Ingredients

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

Instructions

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.

Notes

Nutrition facts based on using 2% Greek yogurt and water.

WW Points: 2

Nutrition