Flourless Banana & Protein Powder Pancakes
These easy Flourless Banana & Protein Powder Pancakes use ripe banana, eggs, and protein powder to create a fluffy, naturally sweet, high-protein breakfast that comes together in minutes.
Ingredients
Pancake Batter
- 3 Tbsp protein powder (whey or plant-based) use your favourite flavour; adjust slightly to reach a thick pourable batter
- 1 ripe banana medium, very ripe, about 1/2 cup mashed
- 2 eggs large
- 1–2 Tbsp water or milk only if needed to adjust batter consistency
- 1 pinch fine salt optional, to balance sweetness
- 1/2 tsp vanilla extract or ground cinnamon optional flavour boost
For Cooking & Serving
- 1 tsp butter or oil for greasing the pan
- Greek yogurt, fresh fruit, nuts, or maple syrup optional toppings
Instructions
- Heat a non-stick skillet over low to medium heat and lightly grease it with butter or oil so the pancakes do not stick.
- Add the peeled banana (broken into chunks), eggs, protein powder, salt, and vanilla or cinnamon (if using) to a blender or food processor. Blend until smooth and creamy.
- Check the batter consistency: it should be thick but pourable. If it feels too stiff, blend in 1–2 tablespoons of water or milk; if it seems too thin, add a small spoonful of extra protein powder and blend briefly again.
- Pour small circles of batter into the warm pan, leaving space between each one. Cook gently until the bottoms are golden and the edges look set and slightly lifted.
- Carefully flip each pancake with a thin spatula and cook the second side until lightly browned and just cooked through in the centre.
- Transfer the pancakes to a plate, repeat with the remaining batter if needed, and serve warm with your favourite toppings such as yogurt, fruit, nuts, or a drizzle of syrup.
Notes
For the best flavour, use a very ripe banana with plenty of brown spots. Different protein powders absorb liquid differently, so always adjust the batter with a splash of liquid or an extra spoon of powder until it is thick yet pourable. Cook over a moderate heat to avoid browning the outside before the centre sets.