Vanilla Protein Pancakes

Why you’ll love this Vanilla Protein Pancakes recipe

High-Protein & Nourishing
With eggs and protein powder, these pancakes help keep you full and support muscle recovery.

Naturally Sweet & No Added Sugar
Ripe banana adds natural sweetness and there’s no refined sugar needed.

Quick & Easy to Make
Ready in under 15 minutes and perfect for busy mornings or post-workout fuel.

Customisable & Topping-Friendly
Pair with Greek yoghurt, berries, or peanut butter, you can make it sweet or savoury.

Gluten-Free Friendly
Made with oats or oat flour and no wheat, it’s ideal for gluten-sensitive eaters.

Top Tips when making Vanilla Protein Pancakes

Use a Ripe Banana
The riper the banana, the sweeter it will be, this helps bind the batter and add flavour.

Choose the Right Protein Powder
Whey creates fluffier pancakes, while plant-based protein may need a splash of extra liquid.

Blend the Batter for Smoothness
Use a hand blender or blender for a smooth, lump-free texture.

Don’t Overcrowd the Pan
Cook 2–3 pancakes at a time to make flipping easier and ensure even cooking.

Let the Batter Rest (Optional)
Letting it sit for 5 minutes thickens the batter slightly and improves texture.

How to make Vanilla Protein Pancakes

Ingredients

• 1 ripe banana, mashed
• 2 eggs
• 30g (1 scoop) protein powder (vanilla or unflavoured)
• 2 tbsp oats or oat flour (optional for added fibre)
• ½ tsp baking powder
• ¼ tsp cinnamon (optional)
• Pinch of salt
• Cooking spray or 1 tsp coconut oil for the pan

Optional Toppings:

• Greek yoghurt
• Berries
• Peanut butter
• Maple syrup or honey

Instructions

1. Make the Batter
   In a bowl, mash the banana and whisk in the eggs.
   Add protein powder, oats, baking powder, cinnamon, and salt. Mix until smooth.
2. Cook the Pancakes
   Heat a non-stick pan over medium heat and lightly grease with oil or spray.
   Pour in 2–3 tbsp of batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden.
3. Serve & Top
   Stack pancakes and serve warm with your favourite toppings.

Storage tips

Fridge: Store cooked pancakes in an airtight container for up to 3 days.

Freezer: Freeze in layers with parchment paper for up to 1 month.

Reheat: Warm in a toaster, pan, or microwave for 30 seconds until soft and heated through.

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Vanilla Protein Pancakes

These easy protein pancakes are made with banana, eggs, and protein powder for a quick, high-protein breakfast. They're naturally sweetened, gluten-free, and perfect for meal prep

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1 serving

Course: Breakfast

Ingredients Method

Ingredients

  

• 1 ripe banana mashed
• 2 eggs
• 30 g 1 scoop protein powder (vanilla or unflavoured)
• 2 tbsp oats or oat flour optional for added fibre
• ½ tsp baking powder
• ¼ tsp cinnamon optional
• Pinch of salt
• Cooking spray or 1 tsp coconut oil for the pan
• Optional Toppings:
• Greek yoghurt
• Berries
• Peanut butter
• Maple syrup or honey

Method

 

1. Add protein powder, oats, baking powder, cinnamon, and salt. Mix until smooth.
2. Heat a non-stick pan over medium heat and lightly grease with oil or spray.
3. Pour in 2–3 tbsp of batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden.
4. Stack pancakes and serve warm with your favourite toppings.