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Banana Peanut Butter Protein Pancakes

Banana Peanut Butter Protein Pancakes - recipe card
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These Banana Peanut Butter Protein Pancakes are fluffy, moist, and packed with protein from Greek yogurt, peanut butter, and protein powder. They have a natural sweetness from ripe bananas and a rich, nutty flavor that makes for a satisfying and energizing breakfast.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1 scoop (30g) vanilla or unflavored whey protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 medium ripe bananas, peeled
  • 2 large eggs
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup creamy peanut butter (no added sugar preferred)
  • 1/4 cup whole milk (or as needed for batter consistency)

Instructions

  1. In a blender or food processor, add the rolled oats and process on high until they form a fine flour, about 30 seconds. This ensures a smooth batter and better texture by breaking down the oats completely.
  2. In a medium bowl, combine the oat flour, protein powder, baking powder, and salt. Whisk until well incorporated to avoid lumps in the batter and ensure even leavening.
  3. In a separate large bowl, mash the bananas with a fork until smooth, with only a few small chunks for texture. Ripe bananas provide natural sweetness and moisture to the pancakes.
  4. Add the eggs to the mashed bananas and whisk vigorously until fully combined and slightly frothy, about 1 minute. This incorporates air for fluffier pancakes and emulsifies the mixture.
  5. Add the Greek yogurt and peanut butter to the banana-egg mixture. Stir until smooth and homogeneous. If the peanut butter is thick, microwave for 10 seconds to soften slightly for easier mixing without overworking the batter.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix to prevent tough pancakes; a few lumps are acceptable and will dissolve during cooking.
  7. Let the batter rest for 5 minutes to allow the oats to absorb moisture and the baking powder to activate. This results in thicker batter and better rise during cooking, leading to fluffier pancakes.
  8. While the batter rests, preheat a non-stick skillet or griddle over medium heat. Test the heat by sprinkling a few drops of water; if they sizzle and evaporate quickly, the pan is ready for cooking.
  9. Lightly grease the pan with a small amount of butter or cooking spray. For each pancake, pour about 1/4 cup of batter onto the hot surface, spacing them apart to allow for spreading without merging.
  10. Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set and dry. This visual cue indicates that the bottom is golden brown and ready to flip.
  11. Carefully flip each pancake using a thin spatula. Cook for an additional 1-2 minutes on the second side, until golden brown and cooked through. Reduce heat to medium-low if the pancakes are browning too quickly to ensure even cooking.
  12. Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter, regreasing the pan as needed between batches to prevent sticking.
  13. Serve immediately with toppings like extra peanut butter, sliced bananas, or a drizzle of honey. For higher protein, add a side of Greek yogurt or cottage cheese as suggested in the notes.
  14. Allow any leftovers to cool completely before storing to prevent sogginess. This step ensures the pancakes maintain their texture when reheated later.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, toast from frozen in a toaster or warm in a preheated oven at 350°F / 177°C for 5-10 minutes until heated through. Alternatively, microwave on high for 30-60 seconds, but this may soften the texture. For a protein boost, serve with additional Greek yogurt or stir in an extra scoop of protein powder to the batter.

Nutrition

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Find it online: https://thehighproteinrecipes.com/banana-peanut-butter-protein-pancakes/