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Maple syrup being poured on a stack of 3-Ingredient banana protein pancakes on a white plate with raspberries and a gold folk around them.
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5 from 1 vote

3-Ingredient Banana Protein Pancakes

These easy 3-ingredient banana protein pancakes are packed with 31 grams of protein and are a delicious and satisfying way to kickstart your day! Makes 6-8 pancakes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 1
Calories: 320kcal
Author: Dr. Sonali Ruder

Equipment

Ingredients

  • 1 ripe banana
  • 2 large eggs
  • 1 scoop (22 g) vanilla whey protein powder (about ¼ cup)

Optional:

  • ¼ teaspoon cinnamon

Instructions

  • Add the banana, eggs, protein powder, and cinnamon to a blender or food processor. Blend until smooth.
  • Heat a nonstick frying pan over medium-low heat. Do not let the pan get too hot otherwise the pancakes will burn. Spray lightly with olive oil grease with butter. Working in batches, pour the batter directly into the skillet from the blender, about 3-4 tablespoons of batter per pancake. Cook until bubbles appear around the edges and the bottoms are golden brown, 1-2 minutes. Flip the pancakes and cook another minute or so until done. Repeat with the remaining batter.
  • Top pancakes with your favorite toppings like fresh berries, maple syrup, Greek yogurt or peanut butter.

Notes

    • It's important to use the ripest bananas you have for this banana protein pancake recipe because they are the sweetest and I don't add any additional sugar to the pancake batter. If you're in a pinch, you can ripen bananas in the oven or air fryer.
    • Protein powders can vary a lot in texture and weight depending on the brand. They can also come with different sized scoops. I use a scoop (22 g) of vanilla protein powder in this dish, which measures out to be ¼ cup (4 tablespoons).  You can adjust the amount of protein powder as needed to get the right consistency. If the batter looks too thin, add a little more powder.
    • I like to use whey protein powder in this recipe because it gives the batter a creamier texture. Use a protein powder that you like the flavor of since the batter will take on the flavor of the protein powder you use.
    • These pancakes are delicate so be careful when flipping them. Use a wide pancake spatula to make it easier. 
    • Don't turn the heat up too high otherwise the pancakes will burn on the outside before getting cooked through. 

Nutrition

Serving: 1 stack of pancakes (6-8) | Calories: 320kcal | Carbohydrates: 30g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 364mg | Sodium: 159mg | Potassium: 612mg | Fiber: 3g | Sugar: 16g | Vitamin A: 611IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 3mg