Ingredients
Scale
- 1 medium ripe banana (the spottier, the better)
- 2 large eggs (or 1 egg and 2 egg whites for lower fat)
- 1 scoop (30g) of vanilla protein powder (whey or plant-based)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder (for extra fluffiness)
- A splash of vanilla extract
- Coconut oil or non-stick cooking spray for the pan
Instructions
- Step 1: Blend the Base: Place the peeled banana, eggs, protein powder, cinnamon, baking powder, and vanilla extract into a blender. Pulse for about 15-20 seconds until the mixture is completely smooth. If you don’t have a blender, mash the banana thoroughly in a bowl with a fork until it becomes a liquid paste, then whisk in the remaining ingredients until no large lumps remain. A smooth batter ensures the pancakes cook evenly and have a consistent texture.
- Step 2: Griddle to Perfection: Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with coconut oil or cooking spray. Pour small circles of batter (about 3 inches wide) onto the hot surface. Do not make them too large, as high-protein batter is more delicate than traditional flour batter. Cook for 1-2 minutes until small bubbles form on the surface and the edges look set. Carefully flip each pancake with a thin spatula and cook for an additional 60 seconds until golden brown.
- Step 3: Garnish and Serve: Transfer the pancakes to a plate. For an immediate breakfast, top with fresh berries, a dollop of Greek yogurt, or a drizzle of almond butter. If you are making these for kids, a few chocolate chips or a light dusting of cinnamon makes them feel special. For weight loss, stick to low-calorie toppings like sliced strawberries or a sugar-free syrup. Serve immediately while warm and fluffy.
- Cook Time: 5 minutes