Banana protein pancakes are ordinary pancakes with part of the batter replaced by mashed banana and protein powder. The banana provides natural sweetness and helps bind the mixture, whilst the protein powder increases the protein content of the dish. Below you’ll find the recipe, a vegan version and answers to frequently asked questions.
What are banana protein pancakes?
They’re pancakes made from flour, egg, milk and mashed banana, with one or two scoops of protein powder mixed into the batter. This means they contain more protein than a standard pancake, whilst the preparation remains virtually the same.
The banana serves a dual purpose: it naturally sweetens the batter and helps the pancakes to rise, so you need to add little or no sugar. You can choose your protein powder based on flavour. An unflavoured powder is least noticeable in the batter, whilst a vanilla or cocoa flavour gives the pancakes their own distinct taste.
What do you need for banana protein pancakes?
For around 8 to 10 pancakes (2 portions), you’ll need:
- 125 g flour
- 2 scoops of organic unflavoured whey protein
- 2 teaspoons baking powder
- 1/4 teaspoon of salt
- 1 egg, beaten
- 250 ml milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
- fresh fruit of your choice to serve
Choose ripe bananas with brown speckles: they’re sweeter and easier to mash. For the protein powder, we’re using organic unflavoured whey protein here, as its neutral flavour pairs best with the banana. If you’d like to know exactly what whey is and how it’s made, read our guide on what whey protein is and what it does.
How do you make banana protein pancakes?
First, mix the dry ingredients; whisk the wet ingredients in a separate bowl, then combine them to form a slightly lumpy batter. Fry the pancakes over a medium heat until golden brown. Step by step:
- In a bowl, mix together the flour, baking powder, salt and protein powder.
- In a second bowl, beat the egg and stir in the milk, vegetable oil and mashed banana.
- Pour the wet mixture into the flour mixture and stir until just combined. It’s fine if it remains slightly lumpy; this makes the pancakes lighter. Stirring for too long will make them tough.
- Heat a frying pan over a medium heat with a little oil. Spoon a small ladleful of batter into the pan at a time.
- Cook the pancake until bubbles appear on the surface and the edges look dry, then flip it over and cook the other side until golden brown.
- Serve warm and top with fresh fruit of your choice.
If the batter browns too quickly but the centre remains wet, turn the heat down slightly. Protein powder in the batter browns more quickly than ordinary pancake batter, so a medium-high heat works better than a high one.
How do you make a vegan version?
For a completely vegan version, swap the animal-based ingredients on a like-for-like basis: plant-based milk instead of milk, apple sauce instead of egg, and a vegan protein powder instead of whey. The rest of the recipe remains the same.
- Replace the milk with 250 ml of almond or oat milk.
- Replace the egg with 2 tablespoons of unsweetened apple sauce.
- Replace the whey with 2 scoops of protein powder from the vegan protein range.
The apple sauce takes on the egg’s binding role. As vegan batter can be slightly wetter, leave it to stand for a few minutes before frying, so that the powder absorbs the moisture.
Why add protein powder to the batter?
Protein powder increases the protein content of the pancakes without making the preparation any more complicated. For those who want more protein in their breakfast, this is a simple way to adapt a familiar dish.
How much protein you personally need each day depends on your weight and how much you exercise. You can find a guideline and an example calculation in ‘How much protein do you need each day?’. You can read more background information on protein powder as an ingredient in ‘The benefits of protein powder’.
Variations
These combinations work just as well with a scoop of protein powder (whey or vegan) mixed into the batter:
- Blueberries Stir a handful of fresh or frozen blueberries into the batter or use them as a topping; frozen blueberries give the batter a slightly deeper colour.
- Vanilla Replace the unflavoured protein powder with vanilla-flavoured protein powder for a sweeter, more aromatic pancake.
- Lemon Grate the zest of half a lemon into the batter for a fresh touch to complement the banana.
- Mini pancakes Spoon small balls of batter into a mini pancake pan, cook until golden brown all over and serve with fresh fruit.
- Minimal ingredients Omit the flour and bind the mixture with just banana, egg and a spoonful of protein powder for a quick basic version.
- Extra light Separate the egg, whisk the egg white until stiff, and fold it into the batter at the very end for lighter pancakes.
Frequently asked questions
Which protein powder is best for pancakes?
An unflavoured protein powder is the most versatile, as it doesn’t overpower the flavour of the banana. In this recipe, we use organic unflavoured whey protein. If you’d prefer a flavoured option, choose a powder with vanilla or cocoa, bearing in mind that this will make the batter sweeter and more aromatic.
Can you make protein pancakes in advance?
Yes. Once cooked, the pancakes will keep for 1 to 2 days in the fridge if covered, and can be quickly reheated in a dry frying pan. It’s best not to store the batter for too long, as the baking powder will lose its effectiveness and the pancakes will be less light and fluffy.
Can you replace the flour with oats?
Yes, you can. Replace the flour with finely ground oats (oat flakes ground in a blender) for a wholegrain version. The batter will then be a bit thicker, so you may want to add a splash of extra milk until it reaches the desired consistency.
Can you freeze banana protein pancakes?
Yes. Leave the pancakes to cool completely, place greaseproof paper between them and freeze them flat. You can heat them straight from the freezer in a frying pan or toaster.
Let’s get started
This recipe works with any protein powder you have at home. For the neutral flavour in this recipe, we use organic unflavoured whey protein; if you’re going for a vegan option, have a look at the vegan protein range. Every Ekopura protein powder has a transparent list of ingredients with no unnecessary additives. Fancy more recipes? Check out all the Ekopura recipes.
