These healthy banana oatmeal protein pancakes are so easy to make that these might become your go-to pancakes! Made with only 3 ingredients, these simple blender pancakes will rock your world, promise! Extra-fluffy and super tasty, these are eggless, flourless, gluten-free, nut-free, sugar-free and 100% kid-approved!
Protein pancakes!
Again... Haha!
So yeah, I loved my recipe for 3-ingredient protein pancakes from last week so much that I decided to tweak it and make another similar recipe, but with slightly different ingredients. Which one do I prefer? Well, that is a tough question.
My previous recipe had more of a vanilla, neutral taste. This one is fluffier (I mean, extrrrrra fluffy! You can tell from the picture above!) and has a sweeter, fruitier taste. The complicated answer would be: It really depends on my mood!
But honestly, if you told me that I was only allowed to have one or the other, this recipe would win. Hands down.
Ingredients to Make Banana Oatmeal Protein Pancakes
- Bananas. Obvious, right? Bananas add quite a bit of (natural) sweetness to this recipe so I didn't have to add any type of sweetener. In fact, these pancakes are so tasty, they don't really require any topping at all!
- Oatmeal. Again, pretty obvious! Did you know oatmeal was incredibly nutritious? It is filled with antioxidants and fiber and will also help lower bad cholesterol and control your blood sugar. Plus, they will keep you satiated for hours. NO, you won't get my oatmeal away from me, you evil Paleo people! 😉
- Vanilla Whey Protein Powder. Any type or brand will work here. Plot twist: Use chocolate flavor instead! I'm sure it would be awesome. Important: Do NOT use plant-based protein powder, as this type of powder will behave very differently in any baking recipe. You will end up with extra-dry, rock solid pancakes.
How to Make Banana Oatmeal Protein Pancakes
- Blend. Using a blender or food processor, turn the oatmeal into a fine oatmeal flour. Transfer to a large bowl.
- Puree. Again, using your food processor or blender, turn the banana into a very smooth, almost liquid puree. Alternately: Use a fork to mash the bananas.
- Make the batter. Leave the banana puree in your blender or food processor and turn it on. Gradually increase to medium speed, then slowly incorporate the oatmeal flour and the protein powder. Blend until smooth.
- Heat your pan. Over medium heat, melt 2 tablespoon coconut oil in a large non-stick pan or pancake pan. Add more coconut oil whenever needed.
- Pour the batter. Pour ⅓ cup batter in the pan and, using a spoon, gently spread the batter in a circular motion to form the pancake.
- Cook. Cook the pancake until you can easily slide a spatula underneath (about 2 minutes), then flip it over, press it down gently and cook it for an additional 2-3 minutes on the other side.
- Repeat. Repeat steps 5 & 6 until all the batter is gone. This recipe will make 12 small pancakes.
- Top. Top with your favorite healthy toppings. See recipe notes for suggestions.
Frequently Asked Questions
Are banana protein pancakes healthy? It really depends on the ingredients! But this recipe here? Yes! With oatmeal, banana and whey powder being the only ingredients, these sugar-free pancakes are 100% healthy, unless you can't tolerate any of these ingredients, of course!
How to make simple protein pancakes? The best way is to use a blender. Not only does this make the process super easy, but the texture is simply out of this world! Only using 2 or 3 ingredients will also speed up the process, of course.
How to make protein pancakes without eggs? Well, eggs can be replaced with bananas in pretty much any baking recipe on a 1:1 ratio (1 large banana for 1 egg). You could also use ¼ cup greek yogurt or pureed silken tofu for every egg (or banana). So, for this particular recipe, if you'd like to use eggs instead of bananas, simply replace every banana for 1 egg!
How long do protein pancakes last? These can be stored in the fridge, in a sealed container, for up to 7 days and in the freezer for up to 3 months. (Although you might want to wrap them in parchment paper, then seal them, if you plan on keeping them that long!)
How to make fluffy protein pancakes? It's all about the consistency of the batter! For fluffier pancakes, you will need your batter to slowly pour off your spoon. If the batter stays on the spoon when flipped over, your pancakes will be thicker. Also, using a high-velocity blender like the Vitamix will make for very, very fluffy pancakes.
If you'd like to try more healthy pancake recipes, I suggest you also have a look at my vegan buckwheat pancakes recipe!
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Recipe
Banana Oatmeal Protein Pancakes
Ingredients
- 6 large bananas very ripe
- 1 cup oatmeal gluten-free
- 1 cup vanilla whey protein powder
Instructions
- Turn 1 cup oatmeal into a fine flour using a food processor or blender at medium speed. (I used my Vitamix for this recipe, but any brand will do). Transfer the flour to a bowl.
- Peel the bananas and turn them into a liquid puree using your food processor or blender. Start at low speed and increase slowly. Stop when the puree is smooth and there are no solid pieces left. Alternately, use a fork to mash the bananas.
- Slowly incorporate the oatmeal flour and protein powder to the banana puree in the blender on medium speed. Blend until very smooth (this can take anywhere from 45 seconds to 2 minutes depending on your unit). Alternately mix all the ingredients in a large mixing bowl until smooth.
- Heat a large non-stick pan or pancake pan over medium heat and melt 2 tablespoon coconut oil (or any fat of choice). Use more coconut oil when needed.
- Pour ⅓ cup batter in the pan for every pancake and cook until you can easily slip a spatula underneath it (2 to 3 minutes). Flip the pancake and cook for an additional 2 to 3 minutes on the other side.
- Repeat step 5 until there is no more batter left. (This recipe will yield about 12 pancakes)
- Serve with your favorite toppings. Suggestions: Berries, banana slices, maple syrup, whipped cream (or coconut cream), nut butter. See recipe notes below for toppings in the photos.
Notes
Nutrition
