BANANA BREAD PROTEIN PANCAKES
(MACRO-VERIFIED)
Protein
20G
Calories
210
Prep Time
5M
Bake Time
10M
Enjoy the comforting flavors of banana bread in a high-protein pancake form—a nutritious and satisfying way to fuel your day. Packed with 20 grams of protein per serving, these pancakes help support muscle recovery and keep you energized longer, making them perfect for a post-workout boost or a hearty breakfast. The tender, fluffy texture is infused with the sweet aroma of ripe bananas and a hint of warm spices, offering a delightful blend of comfort-food coziness with a health-conscious twist. Each bite delivers a balance of natural sweetness and wholesome ingredients, helping you stay on track with your macros while indulging in a guilt-free treat. These pancakes are versatile and can be enjoyed topped with fresh fruit, a drizzle of honey, or a dollop of Greek yogurt for extra creaminess. They are naturally gluten-free if you use gluten-free oats or flour, and vegan options can be easily made by swapping eggs for flaxseed or chia seed substitutes. For best results, cook them on a lightly greased skillet over medium heat until golden brown, ensuring they are cooked through but still moist inside. Whether you’re meal prepping for the week or craving a nourishing breakfast, these banana bread protein pancakes are a delicious, protein-packed choice to start your day on a healthy note. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
210
Total Fat 5g
6%
Total Carbohydrate 25g
9%
Dietary Fiber 4g
14%
Total Sugars 10g
Protein 20g
40%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
In a medium bowl, combine the whey protein powder, oat flour, baking powder, cinnamon, and nutmeg.
In a separate bowl, whisk together the mashed banana, egg, and almond milk.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes per side.
Serve warm with sliced bananas, a drizzle of honey, and chopped walnuts.
TROUBLESHOOTING
My pancakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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