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Tall stack of banana protein pancakes with melting butter and maple syrup, a forkful cut out, banana slices and blueberries on the plate

3-Ingredient Protein Pancakes

Soft, banana-sweet pancakes made from just ripe bananas, eggs and vanilla protein powder. No flour, one bowl, about 30 g of protein per serving.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas brown-speckled
  • 4 large eggs
  • ½ cup vanilla protein powder about 2 scoops, 45 to 50 g
  • butter or oil for the pan

Method
 

  1. Mash the bananas in a mixing bowl with a fork until almost smooth.
  2. Whisk in the eggs until combined, then the protein powder until there are no dry pockets. Rest 2 to 3 minutes. If runny, add 1 tablespoon more protein powder.
  3. Heat a nonstick skillet over medium-low for 2 minutes and brush lightly with butter or oil.
  4. Spoon about 3 tablespoons of batter per pancake, 3 to 4 inches across. Cook 1½ to 2 minutes, until bubbles form at the edges and the bottom is golden.
  5. Flip with a thin spatula and cook about 1 minute more, until the centre springs back. Repeat, greasing the pan lightly between batches.

Notes

Storage: refrigerate in a covered container and eat within 3 to 4 days. Freeze flat on a tray, then bag; reheat in a toaster or dry skillet.
Make ahead: mash the bananas and mix the batter just before cooking; it thickens as it sits.
Substitutions: add a pinch of cinnamon or vanilla; drop blueberries onto each pancake in the pan; stir in ¼ cup quick oats (cook soon after mixing).
No skillet: a nonstick electric griddle at medium-low works the same way.
Nutrition (about 350 kcal and 30 g protein per serving) is an estimate calculated from standard ingredient values, not a laboratory analysis.