Easy Banana Protein Pancakes

Banana protein pancakes are an easy, low carb, protein packed breakfast you can make in advance and freeze for up to two months.  What’s not to love?

We are big fans of breakfast in our house!  We are constantly looking for ways to start our days with easy, yet healthy meals.  These fluffy banana protein pancakes are right at the top of one of our most requested breakfast items.  

Not only are they easy to whip together, they are also light and fluffy and loaded with wholesome, simple ingredients.  

While I love to make and serve them fresh, I often meal prep them over the weekend and freeze for a healthy breakfast my boys can grab, pop in the toaster oven and go on busy week days.  

Like lots of our other recipes, these homemade pancakes are incredibly versatile.  Below, we offer a ton of other ingredients you can include and/or substitute to satisfy all the taste buds in your home.  

Also, we are including how you can make this protein pancake recipe with all-natural ingredients and with traditional pancake mix, if you prefer.  

Last, who can resist adding a little extra joy to these banana pancakes with a creamy scoop of Hudsonville Ice Cream (yes, please!).  Next time we make these, I would love to infuse a scoop or two of the ice cream into the pancake batter for an even richer flavor profile.  

Our family loves Hudsonville Ice Cream over almost any other brand.  We fell in love with Hudsonville Ice Cream over the last few years and have been loyal fans ever since!  

They are a Midwest brand north in Michigan.  Their have been satisfying ice cream cravings for more than 90 years.  Their ever expanding flavor list features more than 50 flavors sold across the Midwest, in more than a dozen states.  Hudsonville Ice Cream is by far the most creamy ice cream we have had the pleasure of eating. 

They also offer an array of Dairy Free ice cream options you must check out, as well.

To find Hudsonville near you, use their Scoop Locator.

WHY WE LOVE THIS BANANA PROTEIN PANCAKES RECIPE: 

There are a number of reasons we love these banana protein pancakes, but here are just a few to call out.  

1. This recipe is made with wholesome, natural ingredients  
2. Packed with lots of protein and fiber 
3. It’s a low carb breakfast
4. No equipment needed (although, you can use a blender for an even more smooth texture) 
5. Very versatile 
6. Can be made ahead of time and freezer-friendly

CAN PROTEIN PANCAKES BE MADE AHEAD OF TIME? 

They most certainly can!  In fact, it’s one of my favorite healthy breakfast recipes to make over the weekend and freeze for the week ahead.  See below for how to store and freeze, if preferred. 

HOW TO STORE PROTEIN PANCAKES 

Store these banana pancakes in a freezer or refrigerator safe container.  They will remain fresh in the refrigerator for 4-5 days and in the freezer for up to two months.  

HOW TO REHEAT PANCAKES 

There are a number of different ways to reheat protein pancakes.  Feel free to warm them in the microwave wrapped in a slightly moist paper towel, reheat in a toaster oven or toaster or even on the stove top with a little butter in the pan.  

WHAT TYPE OF PROTEIN DO I USE IN THIS PANCAKE RECIPE? 

We use a few different protein powders at our house, but here are just a few of our favorites.  The key is to look for a protein powder that has very little processed and/or artificial ingredients.  

• Oragin Organic Plant Based Protein Powder (vanilla and chocolate protein powder options available, 21 grams of protein per serving)
• Vega Protein Made Simple (gluten free, dairy free, no GMO’s, 15 grams of protein per serving)
• Pure Protein Whey Protein Powder (Amazon Choice product, gluten free)
• OLLY Plant Powered Protein Powder (vegan  protein, plant based, gluten free, 3 flavor options, 18 grams of protein per serving) 

IS THERE A SUBSTITUTE FOR BANANAS? 

If you are not a fan of bananas, try substituting with either 1/2 cup applesauce or 1/2 cup canned pumpkin puree.  Still not a fan of those options?  You can also try a 1/2 cup of vanilla almond milk.  Be sure to add slowly to reach the desired consistency. 

We topped our protein pancakes with a scoop of Hudsonville Extra Indulgent Raspberry Chocolate Chunk ice cream, but feel free to replace with whipped cream or omit. 

We also recommend flavors such as Bananas Foasters (banana flavored ice cream with a caramelized banana ribbon and vanilla wafers) or Cinnamon Churro (cinnamon ice cream filled with sweet pieces of cinnamon tostada chips and swirled with honey caramel).

FAVORITE ALTERNATIVE INGREDIENTS & TOPPINGS FOR PROTEIN PANCAKES:

• Fruits such as peaches, raspberries, apples and blueberries 
• Chocolate chips 
• Cocoa nibs 
• Peanut butter 
• Almond butter 
• Scoop of ice cream 
• Whipped cream 
• Shredded coconut 
• Crushed or candied walnuts 
• Banana slices 
• Jam 
• Dates
• Nut butter
• Chia seeds
• Sliced banana 

This post contains affiliate links. Using links to these sites means I may earn a percentage of the purchase at no cost to you. As an Amazon affiliate, I may receive a percentage of qualifying purchases.

INGREDIENTS FOR BANANA PROTEIN PANCAKES: 

• 1 cup oats 
• 2 eggs 
• 1 ripe banana 
• 1 teaspoon vanilla extract 
• 1 tablespoon honey 
• 1/2 cup blueberries 
• 1 tablespoon chia seeds (optional)
• 1 teaspoon baking powder
• 2 tablespoons almond flour or coconut flour 
• 2 tablespoons vanilla protein powder (you can also you chocolate protein powder, if preferred) 

IF YOU PREFER TO MAKE WITH PANCAKE MIX

• 1 cup Buttermilk Pancake Mix 
• 1 tablespoon oil (we use coconut oil or avocado oil, when possible) 
• 1 egg 
• 1 cup oats
• 1 ripe banana 
• 1 teaspoon vanilla extract 
• 1 tablespoon honey 
• 1/2 cup blueberries 
• 2 tablespoons vanilla protein powder (you can also you chocolate protein powder, if preferred) 
• 3/4 cup unsweetened almond milk

HOW TO MAKE HEALTHY PROTEIN PANCAKES: 

1. In a blender, combine all ingredients until well combined.  NOTE: you can also mix all of the ingredients together in a large mixing bowl, if preferred.  The blender will just add additional smoothness to the mixture.  
2. Using a small ladle, scoop batter onto a large pan on the stove top over medium heat.  
3. Cook the pancake for roughly 4-6 minutes on the first side or until the sides begin the buddle up.  Be sure to occasionally check the bottom to ensure it’s not burning.  Feel free to adjust to low heat, if needed.  
4. Flip and cook on the other side for 2-3 minutes.  
5. Serve warm topped with maple syrup, Hudsonville Ice Cream, fruit, peanut butter, whipped cream and more!  Eat with a side of scrambled eggs, egg whites, bacon, etc.  
6. Hope you enjoy! 

LOOKING FOR OTHER DELICIOUS RECIPES?  HERE ARE JUST A FEW OF OUR FAVORITES: 

• Instant Pot Creamy Cajun Pasta With Shrimp
• No Fuss Peppermint Ice Cream Sandwiches
• Instant Pot Tomato Basil Soup
• Creamy Lemon Pepper Pasta With Shrimp & Parmesan
• Creamy Broccoli Mac and Cheese