Ingredients
2 medium ripe bananas (spotty for sweetness)
2 large eggs
1/2 cup protein powder (vanilla or chocolate works best)
1/2 cup rolled oats (or oat flour)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
Pinch of salt
2–4 tablespoons milk of choice (to adjust consistency)
Light cooking oil or butter (for greasing pan)
Instructions
Mash the bananas in a mixing bowl until mostly smooth (a few chunks are fine).
Whisk in the eggs, then stir in protein powder, oats, baking powder, cinnamon, and salt.
Add milk as needed until the batter is pourable but not runny.
Heat a non-stick skillet over medium heat and lightly grease.
Pour small scoops of batter onto the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Stack and serve with your favorite toppings—banana slices, berries, nut butter, or a drizzle of maple syrup.
Notes
Use very ripe bananas for maximum sweetness.
Batter consistency may vary depending on protein powder—add more milk if it’s too thick.
Store leftovers in the fridge up to 3 days or freeze for meal prep.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ~3–4 pancakes
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 95 mg