Dinner

Easy Protein Pancakes Recipe

ByLuna Ryder February 3, 2026February 3, 2026

Introduction

Start your day with these easy protein pancakes that are both nutritious and delicious. Made with simple ingredients like banana, oats, and protein powder, they provide a satisfying breakfast that fuels your morning. Plus, they’re quick to prepare and perfect for any skill level.

A stack of three golden brown pancakes sits in the center of a white speckled plate, placed on a surface with a white marbled texture. Between each pancake layer, there are slices of pale yellow banana and dark purple blackberries, with some blueberries peeking out in the middle and on top. The pancakes are covered with honey or syrup that glistens and slowly drips down the sides, pooling slightly on the plate below. The background is soft and neutral, keeping the focus on the rich textures and colors of the pancakes and fruit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 banana
75g oats
3 large eggs
2 tbsp milk (dairy, soya, oat, or nut milk)
1 tbsp baking powder
Pinch of cinnamon
2 tbsp protein powder (whey, pea, or preferred type)
Coconut oil or flavourless oil, for frying
Nut butter, maple syrup, and berries or sliced banana, to serve

Instructions

Step 1: In a blender, combine the banana, oats, eggs, milk, baking powder, cinnamon, and protein powder. Blend for 1-2 minutes until the mixture is smooth and the oats are broken down. If the oats are still too coarse, blend for an additional minute.
Step 2: Heat a small drizzle of oil in a non-stick pan over medium heat. Pour or ladle 2-3 rounds of batter into the pan, leaving space for spreading.
Step 3: Cook the pancakes for 1-2 minutes until bubbles start to form on the surface and the underside turns golden brown.
Step 4: Flip each pancake carefully and cook for another minute until cooked through. Transfer cooked pancakes to a warmed oven to keep warm while you cook the remaining batter.
Step 5: Serve the pancakes stacked with nut butter, maple syrup, and fresh berries or sliced banana on top.

Tips & Variations

For a dairy-free version, use plant-based milk like oat or almond milk and ensure your protein powder is vegan.
Add a handful of chopped nuts or chocolate chips into the batter for extra texture and flavor.
If the batter is too thick, add a bit more milk to reach your desired consistency.
Try swapping banana for unsweetened applesauce for a different fruity taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a pan or microwave until heated through. These pancakes can also be frozen; place a piece of parchment paper between each pancake and freeze in a sealed bag. Reheat from frozen using a toaster or microwave.

How to Serve

A stack of three golden-brown pancakes sits on a white speckled plate on a white marbled surface. Between each pancake layer, there are slices of light yellow banana, dark purple blackberries, and deep blue blueberries. The top pancake is covered with more banana slices, blackberries, and blueberries, all dripping with shiny amber syrup cascading down the sides. Extra blackberries are scattered around the plate, adding contrast to the soft texture of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of protein powder?

Yes, you can use whey, pea, soy, or any other protein powder you prefer. Just note that flavor and texture might vary slightly depending on the type used.

What if I don’t have a blender?

You can mash the banana well and finely grind the oats using a food processor or mortar and pestle. Then whisk the eggs, milk, baking powder, cinnamon, and protein powder together before combining all ingredients thoroughly.