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High Protein Pancakes Stuffed With Peanut Butter & Banana - A Warm, Filling Breakfast

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 1 ripe banana, mashed (plus 1 small banana, sliced, for the filling)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/2 cup milk of choice (dairy or unsweetened almond/oat)
  • 1 cup rolled oats, blended into flour (or 1 cup oat flour)
  • 1 scoop vanilla protein powder (about 25–30 g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1–2 tbsp maple syrup or honey (optional, for sweetness)
  • 1/3 cup creamy peanut butter (slightly warmed for easy spreading)
  • Butter, coconut oil, or nonstick spray for the pan
  • Optional toppings: extra banana slices, crushed peanuts, maple syrup, Greek yogurt

Instructions
 

  • Make oat flour: If using rolled oats, blend them in a blender until fine. Set aside.
  • Mix the wet ingredients: In a bowl, whisk mashed banana, eggs, Greek yogurt, milk, and maple syrup or honey (if using) until smooth.
  • Add the dry: Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
  • Prep the filling: Warm the peanut butter 10–15 seconds in the microwave so it spreads easily. Slice the banana.
  • Heat the pan: Warm a nonstick skillet over medium heat. Lightly grease with butter or oil.
  • Build the stuffed pancakes: Spoon about 2 tablespoons of batter onto the pan and gently spread into a small circle. Add 1–2 teaspoons of peanut butter and 2–3 banana slices to the center. Top with another tablespoon of batter to fully cover the filling.
  • Cook low and slow: Cook 2–3 minutes, until edges look set and small bubbles appear. Flip carefully and cook 1–2 minutes more. Lower the heat if they brown too fast.
  • Serve warm: Top with extra banana, a drizzle of maple syrup, or a dollop of yogurt. Repeat with remaining batter.