High-Protein Banana Pancakes

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Looking for a tasty breakfast treat? Try banana pancakes made without eggs or dairy. These fluffy flapjacks are easy to whip up and packed with flavor.

You can make delicious pancakes using just mashed bananas, flour, plant milk, and a few other simple ingredients. The ripe bananas add natural sweetness and help bind the batter together.

Top your stack with sliced fruit, maple syrup, or your favorite spreads. These pancakes are perfect for lazy weekend mornings or meal prep. Even if you eat animal products, you’ll love how light and tasty they are.

Tool Requirements

You’ll need a few basic kitchen tools to whip up these tasty banana pancakes. Grab a large mixing bowl to combine your ingredients. A whisk or fork works well for stirring everything together smoothly.

A non-stick skillet or griddle is key for cooking the pancakes without them sticking. Pick one that’s big enough to make several at once. Don’t forget a spatula for flipping – a wide, thin one works best.

Measuring cups and spoons help ensure you get the right amounts of each ingredient. For mashing the bananas, a regular fork does the job just fine.

If you want perfectly round pancakes, try using a ladle or measuring cup to pour the batter. This gives you more control over the size and shape.

Last but not least, grab a plate to stack your finished pancakes on. Now you’re all set to start cooking up a delicious breakfast treat!

Preparing The Ingredients

Getting ready to make banana pancakes is quick and easy. You’ll need a few simple items from your kitchen.

Start by gathering ripe bananas. The riper they are, the sweeter your pancakes will be. Mash them up in a bowl until they’re smooth.

Next, grab some plant-based milk. Almond, soy, or oat milk all work great. You’ll also want flour, baking powder, and a pinch of salt.

Don’t forget your protein powder for this recipe. Both chocolate and vanilla fit really well.

For extra flavor, consider adding vanilla extract or cinnamon. If you like your pancakes on the sweeter side, maple syrup or agave nectar are good options.

Don’t forget about mix-ins! Chopped nuts, chocolate chips, or blueberries can add a fun twist to your pancakes.

Lastly, you’ll need a non-stick pan or griddle and some oil for cooking. Coconut oil gives a nice flavor, but any vegetable oil will do.

With all your ingredients ready, you’re set to start mixing and cooking up a delicious breakfast!

Variations To Try

Want to mix things up with your banana pancakes?

• Try adding a handful of blueberries to the batter. The burst of fruity flavor pairs perfectly with the banana.
• For a nutty twist, sprinkle some chopped walnuts or pecans into the mix. This adds a nice crunch and extra protein to your breakfast.
• Chocolate lovers can toss in some dairy-free chocolate chips. They’ll melt slightly as you cook, creating pockets of gooey goodness.
• Spice things up by adding a dash of cinnamon or nutmeg to the batter. These warm spices complement the banana beautifully.
• For a tropical twist, try mixing in some shredded coconut. It adds texture and a hint of island flavor to your pancakes.
• Feeling adventurous? Add a spoonful of peanut butter to the batter. It creates a rich, creamy taste that goes great with banana.
• You can always adjust the sweetness by adding more or less maple syrup to the batter. Experiment and find your perfect balance.

Storage Tips

• Banana pancakes taste best when eaten fresh off the griddle. But if you have leftovers, don’t worry. You can keep them for later.
• Pop cooled pancakes in an airtight container. They’ll stay good in the fridge for up to 3 days. Make sure to separate layers with wax paper to prevent sticking.
• Want to save them longer? Freeze those flapjacks! Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag. They’ll keep for up to 2 months.
• To reheat, just pop them in the toaster or microwave. Add a splash of maple syrup and they’ll taste almost as good as fresh.
• For the batter, store it covered in the fridge for up to 24 hours. Give it a quick stir before cooking. This lets you have hot, fresh pancakes whenever the craving strikes.
• These pancakes might dry out faster than regular ones. Eat them within a few days for the best texture and flavor.

High-Protein Banana Pancakes

Do you ever crave easy high-protein banana pancakes? Then this is the recipe for you! These easy, fluffy pancakes from scratch can be made in a heartbeat. Top them with maple syrup or various fruits and enjoy. This is the homemade, vegan pancake recipe for you!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 250 kcal

Ingredients

  

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• 2 ripe bananas
• 1/2 cup of plant-based milk almond, soy, or oat milk
• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• A pinch of salt
• 1 scoop of protein powder chocolate or vanilla
• 1/2 teaspoon of vanilla extract optional
• 1/2 teaspoon of ground cinnamon optional
• 2 tablespoons of maple syrup or agave nectar optional
• 1/4 cup of mix-ins like chopped nuts chocolate chips, or blueberries (optional)
• Coconut oil or vegetable oil for cooking

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Instructions

 

• Mash 2 ripe bananas in a bowl until smooth.
• Measure and combine 1 cup of all-purpose flour in a mixing bowl.
• Add 1 teaspoon of baking powder and a pinch of salt.
• Stir the dry ingredients to combine.
• In another bowl, pour in 1/2 cup of plant-based milk.
• Add the mashed bananas to the plant-based milk.
• Stir in 1 scoop of protein powder.
• If using, add 1/2 teaspoon of vanilla extract and 1/2 teaspoon of ground cinnamon.
• Mix in 2 tablespoons of maple syrup or agave nectar if you like your pancakes sweeter.
• Combine the wet and dry ingredients until the batter is smooth.
• Fold in 1/4 cup of mix-ins like chopped nuts, chocolate chips, or blueberries if desired.
• Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegetable oil.
• Pour a small amount of batter onto the pan to form pancakes.
• Cook until bubbles form on the surface and the edges look set, then flip.
• Cook for another 2-3 minutes or until golden brown.
• Remove pancakes from the pan and let them rest for a minute before serving.
• Serve with additional maple syrup or your favorite toppings

Nutrition

Calories: 250kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.