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Stack of golden protein pancakes on white plate with syrup drizzle showing fluffy texture

Flourless Banana Protein Pancakes

High-protein pancakes made with just banana, eggs, and protein powder that deliver 40g+ protein per serving
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 portions
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp pea or whey protein powder or more to reach thick pourable consistency
  • 1 ripe banana or around ⅓ cup mashed
  • 2 eggs
  • 1 splash water or milk optional, to adjust batter consistency

Equipment

  • Food processor or blender
  • Frying pan
  • Spatula
  • Small milk jug for pouring

Method
 

  1. Heat a fry-pan over medium to low heat. Grease well with oil or butter so they don't stick.
  2. Add peeled banana, cracked eggs and protein powder into a food processor or blender. Secure the lid.
  3. Blend until a thick, smooth and pourable batter. If too stiff, add a splash of water. If too runny, add a sprinkle of protein powder.
  4. Pour batter into a milk jug for easy pouring into perfect pancake circles.
  5. Pour pancake mixture into pan. Leave to cook until golden in colour or you can easily flip with a spatula. Avoid turning heat up high - this will burn the outside before the middle cooks through.
  6. Repeat on the other side until both sides are lightly golden.

Notes

Use ripe yellow banana for natural sweetness. Whey protein gives softer pancakes; pea protein makes them denser. Make smaller pancakes for even cooking. Store in refrigerator 3-4 days or freeze up to 2 months.