breakfast · High Protein
3-Ingredient Banana Egg Protein Pancakes (41g Protein)
These simple 3-ingredient pancakes deliver over 41 grams of protein and around 338 calories per serving. Made with just eggs, ripe banana, and protein powder, they're a quick skillet breakfast.
Nutrition per serving
- Protein
- 41 g
- Calories
- 338
- Carbs
- 18 g
- Fat
- 11 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 1 whole large ripe banana — mashed
- 4 whole large eggs — beaten
- 2.5 scoops vanilla protein powder
Steps
- In a medium bowl, thoroughly mash the ripe banana until smooth.
- In a separate small bowl, whisk the large eggs until well combined.
- Add the beaten eggs and vanilla protein powder to the mashed banana. Whisk vigorously until the batter is smooth and no lumps of protein powder remain.
- Heat a non-stick skillet over medium-low heat. Lightly grease with cooking spray or a small amount of butter.
- Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the pancakes immediately.
Why This Works
These pancakes achieve high protein through a simple but effective formula: eggs provide structure and 6g protein each, while mashed banana adds natural sweetness and binding without added sugar. The result is a fluffy, satisfying pancake that delivers complete protein with all essential amino acids. No flour means no blood sugar spike. Just sustained energy from quality protein and complex carbs.
Serving Suggestions
Top these protein pancakes with fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt for added flavor and nutrients. They are serve immediately after cooking.
Make it Your Own
try different protein powder flavors like chocolate or unflavored. A pinch of cinnamon or a dash of vanilla extract can also be added to the batter to enhance the taste.
Sources Research-Backed
Frequently Asked Questions
Can I freeze protein pancakes?
Yes. Cool completely and freeze in a single layer, then stack with parchment between pancakes. Store in a freezer bag for up to 2 months. Reheat in the toaster for 2-3 minutes or microwave for 30-45 seconds per pancake.
Are 3-ingredient protein pancakes gluten-free?
Yes, naturally. The recipe uses only eggs, banana, and protein powder. No flour. Verify your protein powder is certified gluten-free if you have celiac disease, as some brands process on shared equipment with wheat.
Why are my protein pancakes falling apart?
The banana may be under-ripe or the batter too thin. Use a very ripe banana with brown spots for better binding. Let batter rest 2 minutes before cooking. Cook on medium-low heat and wait until bubbles form before flipping. About 2-3 minutes per side.
Can I make the batter ahead of time?
Not recommended. The banana oxidizes and the eggs begin to separate, affecting texture. For quick mornings, pre-measure ingredients the night before. The actual mixing takes only 2 minutes. Make fresh batter when ready to cook.
