Description

These Flourless Banana & Protein Powder Pancakes are a quick and nutritious breakfast option perfect for busy mornings. Made with ripe bananas, eggs, and your choice of protein powder, these pancakes are gluten-free and packed with protein to keep you energized throughout the day. They cook up fluffy and golden brown in just minutes, requiring no flour but delivering delicious flavor and satisfying texture. Enjoy them with fresh fruit, yogurt, or a drizzle of maple syrup for a wholesome start.

Ingredients

Scale

Main Ingredients

1 ripe banana
2 large eggs
2–4 tablespoons protein powder (whey or pea protein)
1 teaspoon cinnamon (optional)
1/2 teaspoon vanilla extract (optional)
Butter or oil for cooking

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Instructions

Prepare the banana: Peel the ripe banana and place it in a blender or food processor to create a smooth base for the batter.
Add eggs and protein powder: Crack the eggs into the blender with the banana, add protein powder, cinnamon, and vanilla extract if using, then blend until the mixture becomes smooth and well combined. Adjust the batter consistency by adding a small amount of water if it’s too thick, or a little more protein powder if too thin.
Heat the pan: Place a non-stick frying pan over medium-low heat and lightly grease it with butter or oil to prevent sticking and help with browning.
Cook the pancakes: Pour small rounds of batter onto the preheated pan. Cook each side for about 1–2 minutes until the pancakes are golden brown and set, flipping carefully to retain their shape.
Serve and enjoy: Stack the cooked pancakes on a plate and serve with your favorite toppings such as fresh fruit, yogurt, nuts, or a drizzle of maple syrup for added sweetness and texture.

Notes

Use ripe bananas for natural sweetness and better blending consistency.
Protein powder type can be whey, pea, or any preferred variety, but powder consistency will affect batter thickness.
Be careful not to cook on too high heat to avoid burning before the pancakes are cooked through.
Adjust batter thickness thoughtfully; a too-thick batter will result in dense pancakes, too thin may cause spreading.
These pancakes are naturally gluten-free and flourless, perfect for those avoiding wheat products.