High Protein Banana Pancakes

A stack of banana protein pancakes with butter and syrup

These banana oat pancakes come together with simple ingredients like ripe bananas, eggs, oats, and a touch of vanilla for a fluffy, healthy breakfast you can make fast. They’re gluten free, low calorie, and made without protein powder while still offering all the power of a high-protein, low-carb morning meal.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast, Main Course

Cuisine American

Servings person

Calories 341 kcal

Equipment

Ingredients

2 large eggs
1 medium banana
¼ cups old fashioned rolled oats
2 tablespoons unsweetened vanilla almond milk substitute unsweetened vanilla coconut milk or skim milk
1 teaspoon baking powder
1 teaspoon vanilla bean paste
½ teaspoon cinnamon

Instructions

Add all ingredients into blender and pulse until smooth.
Heat a skillet or griddle over medium heat. When hot, spritz a bit of cooking spray on the surface then pour ¼ cup of batter onto the griddle. Bubbles will form in the pancake as it cooks. When these bubbles begin to pop, flip the pancake over and cook an additional minute or two, until golden brown on the bottom.
Serve pancakes warm with butter and your favorite fruit topping. I recommend raspberry sauce, which you can find linked in the notes section below. It does contain sugar, so if you are looking for a low-carb option, I would recommend sugar-free syrup with whole fresh raspberries.

Notes

My favorite way to eat these pancakes is with a bit of butter and fresh raspberry sauce.

Nutrition

Keyword banana, oatmeal, protein

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