Protein Banana Pancakes
Why this recipe works
- Fast blended batter: The blender turns banana, oats, eggs and protein powder into a smooth batter without separate mixing steps.
- Naturally sweet: Very ripe banana gives the pancakes sweetness and moisture, while vanilla and salt round out the flavour.
- Easy to reheat: The small pancakes cool, store and reheat well, making them useful for quick breakfasts beyond the day they are cooked.
Get the most out of this recipe
Texture tips
- Keep them small: Small, slightly thick pancakes are easier to flip and stay more tender than large, thin ones.
- Flip when the edges set: Wait until the edges look set and the surface is mostly dry, then flip once to avoid a dense texture.
- Let the batter stand briefly: A short rest allows the oats and protein powder to hydrate, helping the batter thicken before cooking.
Ingredient notes
- Use very ripe bananas: Speckled, soft bananas blend more smoothly and bring better sweetness than firmer fruit.
- Protein powders vary: Different protein powders can thicken batter differently, so adjust the cooking time by look and texture rather than relying only on the clock.
- Choose suitable oats: Rolled oats blend into a smoother, more pancake-like batter than coarse oat flakes.
Make-ahead tips
- Refrigerate cooked pancakes: Cool completely, then store in a sealed container in the fridge for up to 2 days.
- Freeze in layers: Freeze cooled pancakes with baking paper between them so they can be separated and reheated as needed.
- Reheat gently: Warm in a nonstick pan over low heat until piping hot, or reheat from frozen in a 180°C (355°F) oven.
Equipment you'll need
Ingredients
Instructions
- Add the bananas, eggs, oats, soy protein, baking powder, salt and vanilla to a blender. Blend until smooth, scraping down the sides as needed, then let the batter stand for 2 minutes to thicken slightly.
- Heat a nonstick frying pan over medium heat and melt a little of the butter to coat the base. Spoon in the batter to make 6 to 8 small pancakes, keeping them a little thick so they stay tender.
- Cook for 2 to 3 minutes until the edges look set and the underside is golden, then flip. Cook for 1 to 2 minutes more until golden and cooked through, adding more butter as needed between batches.
- Serve the pancakes warm straight from the pan. If cooking in batches, keep the first pancakes warm on a plate while you finish the rest.
Recipe notes
Tips
- For the fluffiest texture, keep the pancakes small and flip only once, when the edges are set and the surface looks mostly dry.
- If your bananas are not very ripe, blend a little longer to fully smooth the batter and bring out their sweetness.
- If serving to anyone vulnerable, use eggs that are safe for raw and lightly cooked dishes and cook the pancakes until piping hot throughout.
Substitutions
- Replace Unsalted butter with Olive oil for cooking if you prefer a dairy-free frying fat.
- Replace Vanilla extract with Vanilla bean paste for a stronger vanilla flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat in a nonstick pan over low heat until piping hot, or freeze with baking paper between pancakes and reheat from frozen in a 180°C (355°F) oven for 8 to 10 minutes.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Milk Soybeans
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