Banana Protein Pancakes

Servings: 2 pancakes / makes 8

Time: 15 minutes

• 1 cup rolled oats, uncooked
• 1 ripe banana
• 2 eggs
• ½ cup egg whites
• 1 tablespoon baking powder
• ⅛ teaspoon sea salt
• ⅛ teaspoon ground cinnamon
• 3 scoops protein powder (I use this one)
• 2 tablespoon flaxseed meal
• 1 tablespoon coconut oil, for cooking
• sliced banana, for garnish
• pure maple syrup, for serving


  1. In a blender, add all the ingredients except for the coconut oil.
  2. Blend this until very smooth.
  3. To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.
  4. Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle.
  5. Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
  6. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
  7. Repeat with remaining batter.
  8. To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup.


  • Calories: 133kcal
  • Carbohydrates: 9g
  • Protein: 12g
  • Fat: 6g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 41mg
  • Sodium: 114mg
  • Potassium: 246mg
  • Fiber: 2g
  • Sugar: 0.3g
  • Vitamin A: 60IU
  • Vitamin C: 0.02mg
  • Calcium: 88mg
  • Iron: 1mg

Published on April 22, 2024