This easy banana protein pancakes recipe is one of my favourite things to make for breakfast while camping. Easy, fluffy, tasty, and healthy!
Today’s blog post is about what are arguably the BEST protein pancakes of the lot: my fluffy banana protein pancakes.
Not only do these healthy banana protein pancakes have the same great flavour and texture of my regular banana pancakes, they’re gluten-free and relatively low carb on TOP of being a good source of protein!
What that means, is that you can eat fluffy protein pancakes - indulging your sweet tooth in the process - and still be able to call it a healthy breakfast!
Good stuff, eh?
The best part?
You can even customize these easy protein pancakes if you like!
Anyway, enough talk, let’s get to that banana protein pancake recipe!
If you already use protein powder and do any amount of gluten free or keto baking, you’ll find this recipe uses only really simple ingredients.
A few notes for you:
Vanilla Flavor Whey Protein Powder
While I used to use unflavored whey protein - whey isolate - I switched over to a different protein powder a few months ago, and it’s made a lot of difference for my protein-infused baking.
Now I use Vanilla Flavored Whey Protein Powder, which has the added benefit of sweetener AND flavor - no need to add vanilla extract!
My favorite protein powder to use for baking, smoothies, and more is Revolution Nutrition's High Whey in Vanilla Cake.
That said, feel free to use another brand or type of protein powder if you need - even plant-based protein powder. Just pick something that tastes good.
A Note on Nutritional Info
The nutritional information provided is for everything EXCEPT the protein powder, due to the wild differences between brands. Simply add the nutritional information (calories, carbs, protein, fiber, essential nutrients, whatever you track!) For 1 scoop of protein powder, to the nutritional info provided below, in the recipe card.
That will give you the total info for 1 serving of pancakes, which is half the batch. (It’s a hefty serving, too!).
An Overripe Banana
Banana bread (Have you tried my Gluten Free Banana Bread, Blueberry Banana Bread, Peanut Butter Banana Bread, or my traditional Easy Banana Bread Recipe?) and Banana Muffins (Banana Nut Muffins, Banana Nutella Muffins, and Gluten Free Banana Muffins) aren’t the only way to use up large ripe bananas that are past their peak!
Over ripe bananas bring even more natural sweetness to these pancakes, negating the need for added sugar. Between the banana and the protein powder, you’re covered for sweetness.
You can use a normally ripe banana, it just won’t mash as smooth, and won’t bring the same amount of banana flavor as overripe bananas do.
Be sure to use Super Fine Almond Flour, NOT “Almond Meal”.
Superfine almond flour is a much finer grind than almond meal, and will give your pancakes a much better texture than if you were to use almond meal.
I call for Unsweetened Almond Milk, because it’s what I use for basically everything, at this point!
Milk tends to annoy my sinuses, and really - a lot of the plant based milk alternatives just taste better!
That said, feel free to use dairy milk if you prefer. 2%, whole milk, and buttermilk are all great options for pancakes.
This recipe taste great and has a wonderful texture without the inclusion of oil (aside from the cooking spray for the pan!).
That said, I know that some people are always looking for ways to incorporate a bit more healthy fats into their food - and this recipe takes oil well!
Just be sure to use either a neutral flavoured oil, or one with a flavour that compliments pancakes.
Rounding out this recipe, you will need:
... but these are really straightforward - no notes!
While not a part of the actual recipe, toppings can be fun!
Fresh fruit is great - I like topping these with some sliced strawberries and / or sliced bananas.
If you’re less of a fruit person, you can indulge your sweet tooth with a drizzle of peanut butter and a sprinkling of chocolate chips!
How to Make Banana Protein Pancakes
The full recipe is in the recipe card at the end of this post, here is the visual walk through.
In a medium bowl, use a form to mash the banana until it’s as smooth as you can get it.
Add almond milk, eggs, and oil - if using. Whisk until smooth.
Give the dry ingredients a little bit of a stir to mix them up, before really incorporating them into the wet ingredients mixture. Once mixed a bit, stir everything together, until smooth.
Note: Usually, you mix the wet ingredients in a separate bowl from the dry ingredients, allowing all of the dry ingredients to be mixed well in a small bowl before hitting the mashed bananas mixture.
With limited space in our camper - and a small sink - I like to minimize the amount of dishes used!
So, giving the dry ingredients a shallow stir on top of the wet allows the baking powder, etc to be distributed before the bulk of it hits the wet.
Also, if you’re using my If you’re using my Camping Pancake Mix, just give one bag of mix a shake, then dump it in with the wet. Easy!
Note: if yours takes a long time, give it a head start - preheat it over low heat before you start mixing the dough, then turn the heat up once you’re done mixing it.
The time it takes to heat from low to medium / medium high will be enough time to let the batter rest a bit!
Use a measuring cup to scoop pancake batter out into 3 small pancakes - ¼ cup of batter per pancake. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface, usually about 2-3 minutes.
Note: Overcooking can lead to dry pancakes!
If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.
Leftover pancakes can be stored in an airtight container in the fridge for the next day.
NOTE: If you prefer, you can blitz the wet ingredients together in a blender or food processor on high speed, before adding the dry ingredients.
We don’t keep either appliance in our RV, so I default to mixing everything with a fork!
More Protein Pancake Recipes
Looking for more healthy pancake recipes that are great on the road? We’ve got you covered!
Camping Pancake Mix
Dehydrated Pepperoni / Pepperoni Jerky
Strawberry Protein Pancakes
Blueberry Protein Pancakes
Blackberry Protein Pancakes
Apple Cinnamon Protein Pancakes
Raspberry Protein Pancakes
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Easy, Fluffy Banana Protein Pancakes
- Medium mixing bowl I use a collapsible mixing bowl
- Fork or whisk
- Griddle I use a Griddler, but an electric or stovetop griddle works, too.
- 1 Large, VERY Ripe Banana
- ⅓ cup Unsweetened Almond Milk
- 2 Eggs
- 1 tablespoon MCT Oil optional
- ⅓ cup Super Fine Almond Flour
- 2 Scoops Vanilla Flavoured Whey Protein Powder We use Revolution Nutrition High Whey - Vanilla Cake
- 1 tablespoon Coconut Flour
- 1 teaspoon Baking Powder
- Nonstick Spray
- In a medium mixing bowl, use a form to mash the banana until it’s as smooth as you can get it.
- Add almond milk, eggs, and oil - if using. Whisk until smooth.
- Scatter almond flour, protein powder, coconut flour, and baking powder over the wet ingredients.
- Give the dry ingredients a little bit of a stir to mix them up, before really incorporating them into the wet ingredients mixture. Once mixed a bit, stir everything together, until smooth.
- Heat a large nonstick skillet over medium heat, spray with nonstick spray.
- Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
- Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
- Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.
- Note: Overcooking can lead to dry pancakes!
- If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.
- Serve the banana protein pancakes with your favorite toppings - butter, maple syrup, sugar free syrup, berries, etc - or just plain.
- Leftover pancakes can be stored in an airtight container in the fridge for a couple days.
<p>The nutritional info provided is for everything except the protein powder - be sure to add the needed info - protein, carbs, etc - from your choice of protein powder. The recipe uses 1 scoop / serving of protein powder per serving.</p>
<p>Also: See post about variance in protein powder brands.</p>