Flourless Banana Protein Pancakes

Protein pancakes changed my entire morning routine when my teenage son declared them “better than IHOP” after one bite. As a certified nutritionist and mom of three, I’ve tested countless high-protein breakfast recipes, but nothing delivers like these flourless banana protein pancakes that pack over 40 grams of protein per serving.

Saturday mornings used to be a battle between what my kids wanted to eat and what I knew they needed nutritionally. After years of competition prep where I perfected macro-friendly recipes, I discovered this game-changing combination of just three ingredients that creates fluffy, delicious pancakes in under 10 minutes.

The best part? My teenagers actually request these protein pancakes over regular ones because they taste incredible and keep them satisfied through their busy school mornings—just like these fluffy cottage cheese cloud bread that are another family favorite for quick breakfasts.

Why You’ll Love This Protein Pancakes Recipe

I’ve made these protein pancakes hundreds of times for my family, and they consistently deliver restaurant-quality results with minimal effort. The simple three-ingredient base means you can whip them up even on the busiest mornings when everyone’s rushing out the door. These pancakes freeze beautifully for up to two months, making meal prep effortless—especially when paired with other make-ahead staples like protein overnight oats. The high protein content keeps you satisfied for hours, unlike traditional pancakes that leave you hungry within an hour.

My favorite aspect is how versatile they are – my kids love them with syrup while I prefer them topped with Greek yogurt and berries for even more protein, or served with a side of scrambled eggs with cottage cheese for a truly satisfying start.

Storage & Serving Tips

Store these protein pancakes in the refrigerator for three to four days, and I recommend reheating them in the toaster for the best texture and flavor. Pro tip: freeze individual pancakes with parchment paper between layers for grab-and-go breakfasts that reheat perfectly in minutes. For optimal results, use ripe yellow bananas for natural sweetness and adjust the liquid based on your protein powder’s absorbency. These pancakes pair beautifully with Greek yogurt for extra protein, fresh seasonal fruit, or a drizzle of nut butter and dark chocolate. I usually make smaller pancakes for more even cooking and better flipping success.

What to Serve with Protein Pancakes

When I serve these high-protein banana pancakes, I love pairing them with equally satisfying sides that boost nutrition without complicating the morning routine. Try them with a scoop of scrambled eggs with cottage cheese for extra protein, or prep a batch of protein overnight oats to enjoy alongside. For something more indulgent yet macro-friendly, my fluffy cottage cheese cloud bread makes a fun and filling combo. And if you’re feeling like a treat, round it out with a few brownie waffles that are secretly packed with protein.

Conclusion

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 mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

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.