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High protein banana pancakes stacked on white plate with banana slices and syrup drizzle

High Protein Banana Pancakes

Flourless high protein banana pancakes made with just 4 ingredients in under 10 minutes
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 1 portions
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Non-stick frying pan
  • Blender or mixing bowl
  • Spatula
  • Measuring spoons

Method
 

  1. Heat a frying pan over medium-low heat. Grease well with oil or butter to prevent sticking.
  2. Blend together banana, eggs, and protein powder until smooth. The mixture should be thick and pourable—not too runny or stiff.
  3. If too stiff, add a splash of water or milk. If too runny, add more protein powder.
  4. Transfer batter to a milk jug for easy pouring. Pour pancake mixture into the pan, making batches as needed based on pan size.
  5. Cook until golden brown and easily flippable with a spatula. Keep heat at medium-low to ensure the center cooks through without burning the outside.
  6. Flip and repeat on the other side until golden brown and cooked through.

Notes

The batter should spread slightly when poured but hold its shape. Don't rush with high heat—patience ensures evenly cooked pancakes. Using a milk jug for pouring creates neater, rounder pancakes. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.