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High Protein Banana Pancakes

High Protein Banana Pancakes
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Fluffy, golden banana pancakes with a protein punch from Greek yogurt and eggs. Each bite is tender and lightly sweet, with a satisfying density that keeps you full for hours.

Ingredients

Scale
  • 1 cup rolled oats
  • 2 medium ripe bananas (about 1 cup mashed)
  • 1/2 cup full-fat Greek yogurt
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1 tbsp unsalted butter, for the pan
  • Optional topping: 1/2 cup fresh blueberries (for serving)

Instructions

  1. In a food processor or high-speed blender, add the rolled oats and process for 30 seconds until they form a fine flour-like powder. Transfer to a large mixing bowl; this provides a whole-grain base with extra protein and fiber compared to all-purpose flour.
  2. Peel the bananas and place them in a medium bowl. Mash thoroughly with a fork until smooth with no large lumps — about 1 minute. The riper the bananas, the sweeter and more aromatic the pancakes will be.
  3. To the mashed bananas, add the full-fat Greek yogurt, eggs, and vanilla extract. Whisk vigorously for 45 seconds until the mixture is completely homogeneous and slightly frothy. The yogurt adds creaminess and boosts protein without making the batter too thin.
  4. Pour the wet mixture into the bowl with the oat flour. Add the baking powder, cinnamon, and salt. Stir gently with a spatula just until combined — about 10 strokes. There should be no dry pockets, but do not overmix; a few small lumps are fine and ensure tenderness.
  5. Let the batter rest for 5 minutes at room temperature. This allows the oat flour to hydrate fully and the baking powder to activate, resulting in thicker, fluffier pancakes.
  6. Place a 12-inch nonstick skillet or griddle over medium heat. Add 1/2 tablespoon of unsalted butter. Swirl to coat the surface. Wait until the butter foams and the foam subsides — about 30 seconds — indicating the pan is at the correct temperature.
  7. Using a 1/4-cup measure or cookie scoop, pour batter onto the hot pan to form each pancake. Spread gently into a 4-inch circle. Leave 1 inch of space between pancakes. Cook 2 pancakes per batch to avoid overcrowding.
  8. Cook for 2 to 3 minutes on the first side, until the edges appear set and small bubbles form on the surface. The bottom should be deep golden brown when lifted with a spatula. Do not flip before bubbles appear, or the pancake may tear.
  9. Flip each pancake using a thin metal spatula in one confident motion. Cook for another 2 minutes on the second side, until golden brown and the center springs back when lightly pressed. Transfer to a plate and tent loosely with foil.
  10. Repeat with the remaining butter and batter. Adjust heat as needed — if pancakes brown too quickly, reduce to medium-low; if too slowly, increase to medium-high. Each batch should take about 4 to 5 minutes total.
  11. Serve immediately topped with fresh blueberries or a drizzle of maple syrup, if desired. For maximum protein, serve with a side of Greek yogurt or a poached egg.

Notes

Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days. Freeze: Layer pancakes between parchment paper in a zip-top freezer bag for up to 2 months. Reheat: Microwave on high for 30 seconds per pancake, or toast in a toaster oven at 350°F (177°C) for 3-4 minutes until warm and edges crisp.

Nutrition

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