Go Back Email Link
+ servings
Stack of banana protein pancakes with fresh blueberries, maple syrup, almonds and bananas on top
Print

Easy Protein Pancakes

Make these gluten-free protein pancakes with banana, egg, protein powder, and oats for a healthy breakfast in minutes!
Course Breakfast
Cuisine American
Keyword banana protein pancakes, high protein breakfast, protein powder pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 pancakes
Calories 58kcal
Author Alyssa

Ingredients

Instructions

  • Add all the ingredients to the blender and blend on high until smooth and creamy.
  • Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
  • Serve pancakes and drizzle maple syrup if desired.

Notes

How to store and reheat: Allow the pancakes to cool completely, then place them in an airtight container and refrigerate for 3 to 4 days. Reheat the pancakes in the microwave or place them on a sheet pan, cover it with foil, and warm them up in a 325ºF oven for about 10 minutes.
How to freeze: Once the pancakes are cool, then can be stored in a freezer bag or airtight storage container for up to 3 months; use parchment or wax paper to keep them from sticking together. Frozen pancakes can be heated in the toaster, or in the microwave or oven according to the instructions above.

Nutrition

Serving: 1pancake | Calories: 58kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 23mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg