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Banana Protein Pancakes That Taste Like Dessert - Fluffy, Sweet, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 2 medium ripe bananas (spotty and soft)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or cottage cheese (for moisture and extra protein)
  • 1 scoop (about 25–30 g) vanilla or unflavored protein powder
  • 1/2 cup rolled oats or oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1–3 tablespoons milk (dairy or non-dairy), as needed for batter consistency
  • Butter, coconut oil, or neutral oil for the pan
  • Optional mix-ins: mini chocolate chips, chopped walnuts, blueberries
  • Optional toppings: maple syrup, yogurt, peanut butter, sliced bananas, berries

Instructions
 

  • Mash or blend the base: In a mixing bowl, mash the bananas until smooth. Whisk in the eggs, yogurt (or cottage cheese), and vanilla. For extra-smooth batter, blend everything in a blender.
  • Add dry ingredients: Stir in the protein powder, oats (or oat flour), baking powder, cinnamon, and salt. If the batter looks very thick, add milk 1 tablespoon at a time until it’s pourable but not runny.
  • Rest the batter: Let it sit for 5 minutes. This helps the oats hydrate and gives fluffier pancakes.
  • Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Add a light layer of butter or oil.
  • Cook the pancakes: Scoop 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
  • Adjust heat as needed: If pancakes brown too fast, lower the heat slightly. Wipe the pan and add more oil between batches if needed.
  • Serve warm: Top with yogurt, maple syrup, peanut butter, or fruit. Enjoy immediately.