Peanut Butter Banana Protein Pancakes
These Peanut Butter Banana Protein Pancakes are the perfect healthy, high-protein breakfast to keep you full and energized. Made with oat flour, ripe bananas, peanut butter, and protein powder, they’re naturally sweet, fluffy, and packed with nutrients. Whether you’re looking for a quick weekday meal or a post-workout refuel, these pancakes are easy to make, gluten-free, and incredibly satisfying. Top them with extra peanut butter, banana slices, or a drizzle of honey for the ultimate wholesome treat!
Equipment
- Mixing Bowl: For combining your dry and wet ingredients.
- Fork or Potato Masher: To mash the ripe banana smoothly.
- Whisk or Spoon: To mix the batter without overworking it.
- Measuring Cups & Spoons – For accurate ingredient portions.
- Non-Stick Skillet or Griddle: To cook your pancakes evenly.
- Spatula: For flipping your pancakes without breaking them.
- Blender or Food Processor: If you’re making your own oat flour from rolled oats.
- Ladle or Measuring Cup: To pour batter onto the skillet evenly.
- Cooling Rack: If making a big batch and you want to keep them from getting soggy.
Ingredients
Dry Ingredients
- 1 cup oat flour or blend rolled oats into a fine powder
- 1 scoop vanilla or plain protein powder
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 large ripe banana mashed
- 2 tablespoons natural peanut butter
- 2 large eggs
- ½ cup milk of choice almond, oat, dairy, etc.
- 1 teaspoon vanilla extract
Optional Add-Ins & Toppings
- 1 tablespoon chia or flax seeds for extra fiber
- ¼ cup chocolate chips for a sweet touch
- ¼ cup chopped nuts for crunch
- Sliced bananas peanut butter drizzle, honey, or yogurt for topping
Instructions
- Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, and salt.
- In a separate bowl, mash the banana until smooth. Stir in the peanut butter, eggs, milk, and vanilla extract, mixing until fully combined.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently. If the batter seems too thick, add an extra splash of milk.
- Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as needed.
- Step 3: Serve and Enjoy!
- Stack your pancakes high and top them with sliced bananas, peanut butter drizzle, honey, or Greek yogurt for a delicious finish!
Notes
Make-Ahead & Storage Guide
One of the best things about these Peanut Butter Banana Protein Pancakes is that they are meal-prep friendly and can be stored for later. Whether you want to prepare the batter ahead of time or make a big batch for easy breakfasts, here’s how to keep them fresh and delicious.Make-Ahead Tips:
✔ Prepare the Batter in Advance: You can mix the pancake batter up to 24 hours ahead and store it in an airtight container in the refrigerator. Give it a quick stir before cooking, as the oat flour may absorb some liquid. If it thickens too much, add a splash of milk to loosen it up. ✔ Pre-Cook and Reheat: If you’re meal-prepping, cook the pancakes ahead of time and store them for quick breakfasts throughout the week. They reheat beautifully and taste just as fresh!Storage Instructions:
✔ Refrigeration: Let the pancakes cool completely, then store them in an airtight container or a ziplock bag in the fridge for up to 4 days. ✔ Freezing: Place pancakes in a single layer on a baking sheet and freeze for 30 minutes before transferring them to a freezer-safe bag. This prevents them from sticking together. They’ll stay fresh for up to 3 months. ✔ Reheating Options:- Microwave: Heat pancakes for 30–45 seconds until warm.
- Toaster: Pop them in the toaster for a crispy exterior and soft inside.
- Skillet: Warm over low heat for a few minutes on each side.