Protein Pancakes – Peanut Butter Banana
If you love a warm, hearty breakfast that keeps you full for hours, these peanut butter banana protein pancakes are a winner. They’re fluffy, lightly sweet, and packed with protein without tasting “healthy” in a forced way. You can make them with pantry basics in under 20 minutes, and they freeze well for busy mornings.
Think of them as a satisfying stack that feels like a treat but fuels your day. Add your favorite toppings, and you’ve got a balanced breakfast that hits both comfort and nutrition.
Ingredients
Method
- Blend or mash: In a blender, combine the banana, eggs, rolled oats, protein powder, peanut butter, baking powder, cinnamon, vanilla, salt, and 2 tablespoons milk. Blend until smooth. If you don’t have a blender, mash the banana well, whisk in eggs and peanut butter, then stir in oat flour and remaining ingredients.
- Adjust the batter: You’re aiming for a pourable but thick batter. Add a splash more milk if it’s too thick, or a spoon of oats if it’s too thin. The batter should ribbon off a spoon, not run like water.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Add a small pat of butter or a light drizzle of oil and swirl to coat.
- Pour and shape: Scoop about 1/4 cup of batter per pancake. Keep them small to medium so they cook through easily.
- Cook until bubbly: Let the pancakes cook 2–3 minutes, until you see bubbles on top and the edges look set. Resist the urge to turn too early.
- Flip gently: Flip and cook another 1–2 minutes until golden and cooked through. Turn the heat down slightly if they brown too quickly.
- Repeat and serve: Continue with the remaining batter, lightly greasing the pan as needed. Serve warm with sliced banana, a drizzle of peanut butter, and a little maple syrup.
Why This Recipe Works
- Balanced flavors: Peanut butter and banana naturally complement each other, giving these pancakes sweetness and richness without tons of sugar.
- Protein boost without chalkiness: The banana and eggs help keep the texture soft, so you don’t get the dry, powdery feel that some protein pancakes have.
- Quick and forgiving: The batter comes together in one bowl, and it’s flexible with different protein powders and milks.
- Satiating: Protein, healthy fats, and fiber work together to keep you satisfied longer than a standard pancake stack.
- Meal prep friendly: These reheat well and hold up in the freezer, making weekday breakfasts easy.
Ingredients
- 1 large ripe banana (the spottier, the better)
- 2 large eggs
- 1/2 cup rolled oats (or oat flour)
- 1 scoop vanilla or unflavored protein powder (about 25–30 g)
- 1 tablespoon natural peanut butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 2–4 tablespoons milk of choice (dairy or non-dairy), as needed for consistency
- Butter or oil for the pan
- Toppings: sliced banana, extra peanut butter, maple syrup, chopped nuts, or Greek yogurt
Step-by-Step Instructions
- Blend or mash: In a blender, combine the banana, eggs, rolled oats, protein powder, peanut butter, baking powder, cinnamon, vanilla, salt, and 2 tablespoons milk. Blend until smooth.
If you don’t have a blender, mash the banana well, whisk in eggs and peanut butter, then stir in oat flour and remaining ingredients.
- Adjust the batter: You’re aiming for a pourable but thick batter. Add a splash more milk if it’s too thick, or a spoon of oats if it’s too thin. The batter should ribbon off a spoon, not run like water.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Add a small pat of butter or a light drizzle of oil and swirl to coat.
- Pour and shape: Scoop about 1/4 cup of batter per pancake.
Keep them small to medium so they cook through easily.
- Cook until bubbly: Let the pancakes cook 2–3 minutes, until you see bubbles on top and the edges look set. Resist the urge to turn too early.
- Flip gently: Flip and cook another 1–2 minutes until golden and cooked through. Turn the heat down slightly if they brown too quickly.
- Repeat and serve: Continue with the remaining batter, lightly greasing the pan as needed. Serve warm with sliced banana, a drizzle of peanut butter, and a little maple syrup.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Reheat in a toaster, skillet, or microwave.
- Freezer: Freeze in a single layer, then transfer to a freezer bag with parchment between pancakes. Keeps well for up to 2 months.
- Reheating tips: For best texture, reheat in a toaster or skillet over low heat. If microwaving, cover with a damp paper towel to prevent drying out.
Benefits of This Recipe
- High in protein: Between the protein powder, eggs, and peanut butter, each serving packs a solid protein punch to support muscle repair and keep you full.
- Fiber-rich: Oats add fiber for steady energy and better digestion.
- Nutritious fats: Natural peanut butter brings healthy fats and a satisfying, creamy taste.
- Lower added sugar: The banana provides natural sweetness, so you can use less syrup.
- Customizable: Works with gluten-free oats, dairy-free milk, and different protein types.
Pitfalls to Watch Out For
- Overly thick batter: Too thick and the pancakes won’t cook through.
Add milk a little at a time until you reach a thick-but-pourable consistency.
- Dry texture: Some protein powders absorb more liquid. If your cakes feel dry, add an extra tablespoon of milk or a teaspoon of oil to the batter next time.
- Burning before cooking through: Heat that’s too high will brown the outside while leaving the center undercooked. Medium heat is your friend.
- Using an unripe banana: This reduces sweetness and flavor.
A ripe, speckled banana makes a noticeable difference.
- Flipping too soon: Wait for bubbles and set edges. A rushed flip leads to breakage.
Variations You Can Try
- Chocolate swirl: Add 1 tablespoon cocoa powder and a small handful of mini chocolate chips.
- Berry boost: Fold in 1/2 cup blueberries or chopped strawberries just before cooking.
- Crunchy peanut: Use crunchy peanut butter and top with chopped roasted peanuts.
- Almond twist: Swap peanut butter for almond butter and add a dash of almond extract.
- Spice it up: Try pumpkin pie spice or a pinch of nutmeg for a cozy flavor.
- Extra protein: Serve with a dollop of Greek yogurt or a side of scrambled egg whites.
- Gluten-free: Use certified gluten-free oats and check your protein powder label.
- No-blender version: Use oat flour and mash the banana well; whisk by hand.
FAQ
What type of protein powder works best?
Whey blends usually give the fluffiest texture, but you can use plant-based protein, too. If using a grainy or absorbent powder, add a bit more milk to keep the batter smooth.
Can I make these without eggs?
Yes.
Replace the eggs with two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested for 5 minutes). The pancakes will be a bit denser but still tasty.
Do I need a blender?
No. A blender gives the smoothest batter, but you can mash the banana well and use oat flour instead of rolled oats.
Whisk thoroughly to combine.
How do I prevent sticking?
Use a reliable nonstick pan and a small amount of butter or oil. Let the pan preheat fully, and avoid flipping early, which can cause tearing and sticking.
Can I make the batter ahead of time?
It’s best cooked fresh because baking powder starts reacting once mixed. If needed, mix the dry ingredients in advance and add the wet right before cooking.
How many pancakes does this recipe make?
Using 1/4 cup per pancake, you’ll get about 6 small to medium pancakes, enough for 1–2 servings depending on appetite and toppings.
Is there a substitute for peanut butter?
Absolutely.
Almond butter, cashew butter, or sunflower seed butter all work. Choose unsweetened versions to control sugar.
How can I boost sweetness without syrup?
Use an extra-ripe banana, add a touch of vanilla, and top with fresh fruit. A spoonful of Greek yogurt with a sprinkle of cinnamon also helps.
In Conclusion
These peanut butter banana protein pancakes are simple, satisfying, and adaptable.
They bring together familiar flavors with a smart nutrition profile, so you start your day feeling fueled rather than weighed down. Keep the ingredients on hand, tweak the batter to your preference, and enjoy a stack that tastes like comfort and performs like a powerhouse breakfast.
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