Ingredients
Scale
- 1 large ripe banana (spotted bananas work best for sweetness)
- 2 large eggs
- 1 scoop (approx. 30-35g) of your favorite protein powder (Whey, Casein, or Plant-based)
Instructions
- Start by peeling your ripe banana and placing it in a medium-sized mixing bowl. Use a fork to mash the banana until it reaches a smooth, liquid-like consistency with minimal lumps. Crack the two eggs into the bowl and whisk them thoroughly into the banana mash. Finally, add your scoop of protein powder. Stir the mixture until the powder fully incorporates and no dry clumps remain. For an even smoother texture, you can toss all three ingredients into a blender and pulse for 30 seconds.
- Heat a non-stick skillet or griddle over medium-low heat. It is vital to keep the heat low, as protein powder can burn quickly. Lightly coat the pan with a small amount of coconut oil or non-stick cooking spray. Pour about 2-3 tablespoons of batter for each pancake. Small pancakes are much easier to flip than large ones. Cook for about 2-3 minutes until you see small bubbles forming on the surface and the edges look set. Carefully slide a spatula underneath and flip. Cook for an additional 1-2 minutes on the other side until golden brown.
- Stack the warm pancakes on a plate. These pancakes are naturally sweet, but you can elevate them with healthy toppings. Add a handful of fresh blueberries, a dollop of Greek yogurt for extra protein, or a drizzle of sugar-free maple syrup. Serve immediately while they are hot and fluffy.
- Cook Time: 15 minutes