Flourless Banana & Protein Powder Pancakes (40g+ Protein)

These no-frills protein pancakes pack a hefty protein punch.

Featuring eggs and protein powder (working to a 20g protein per 2 Tbsp serve supplement), a finished stack serves up approximately 40g protein—similar to a medium chicken breast!

As a Registered Nutritionist, I’m often asked for quick and easy, protein-packed breakfast ideas. Protein-rich foods are slow to be digested, so having a decent whack in the morning is a good nutritional strategy to keep us satisfied (1). These pancakes fit the brief and can be whipped up in 10 minutes. They’re also grain-free, making them ideal for those who are gluten-free. Instead, a banana is used to provide quick energy and natural sweetness.

A quick FYI: these pancakes has been crafted to suit a variety of dietary preferences and so don’t feature traditional pancake ingredients (except eggs!). As a result, their taste and texture differs from regular pancakes—but they’re wonderful in their own right🥞

Ingredients Needed

Simple does it for these easy protein pancakes. You’ll need just three ingredients:

• Protein powder. This recipe is suitable for flavoured or plain whey or pea protein powder. There will be subtle differences in the end dish, depending on what you use—the whey batter blends creamier, leading to a slightly fluffier pancake. I’ve tested collagen protein powder, and it doesn’t work—this might be due to how collagen dissolves.
• Eggs. For structure, leavening (that little rise as they cook!), flavour and richness (the latter from the nutritious yolk fat). Two eggs definitely pull their protein weight, offering up 10g of the good stuff #gains.
• Banana. For nature sweetness, a yummy banana flavour and glorious quick energy (carbs). Go for a ripe yellow fruit—more of the starches will have converted to sugars, making it sweeter.

Feel free to play beyond these base ingredient. Try blending in spices (like cinnamon), spinach (for green goodness), or cacao powder (for a chocolatey boost). If you find something that works, leave a comment below!🙏 

Kitchen Tips

• Blend ingredients together. It’s speedy and creates a nice uniform batter. Otherwise, you can whisk by hand in a bowl, just make sure to really mash the banana first so it’s not clumpy.
• Pour batter mixture into a small milk jug. Once the frying pan is greased and hot, pour the batter directly from the jug. This will help ensure perfect pancake rounds!👌
• Look out for signs that your pancakes are ready to flip, like a golden brown colour and edges that slightly pull away. If well-oiled/buttered, the pancake should lift easily off the griddle or frying pan when ready to flip. If not, cook for a smidge longer.

A note on consistency:
Protein powders can vary in their weight per serving (e.g., 24g, 40g) and in how they absorb liquids (e.g., pea protein tends to be more absorbent than whey). Both factors can impact the batter’s viscosity and thickness. That’s why this recipe suggests starting with 3 tablespoons of protein powder, blending, then checking the thickness. If the batter looks too thin (quite jiggly when you give it a wiggle), add more protein powder. You’re after a thickness where you can pour it into the frying pan and it spreads out just a little. 

Enjoy for breakfast or a post-workout meal. While these are totally ace by themselves, pancakes are infinitely better with toppings (and the extra goodies add nutritional diversity and bulk out the meal!). Try:

• An extra protein boost with a dollop of Greek yogurt, cottage cheese, chopped nuts, or a sprinkle of hemp seeds.
• Bumping up the sweetness with chopped seasonal fruit, stewed fruit, fruit compote, or a drizzle of maple syrup or honey.
• Adding texture with a sprinkle of crunchy granola or muesli, your favorite chopped nuts, a drizzle of tahini, shredded coconut, or an assortment of seeds.
• Or for just an insanely good time drizzle peanut butter overtop and add a sprinkle of chopped dark chocolate. Yum!