Banana Oat Protein Pancakes always seem like a great idea… until you realize most homemade pancakes hit you with a sugar crash or leave you hungry again in an hour.
If you’re like me, maybe you’ve whipped up a batch, only to wish there was more staying power or, let’s be real, a bit more flavor jazz.
So if you’ve ever found yourself searching for a way to feel full, but faster than a five-star brunch chef, these could be your new solution. And if you want to keep the breakfast party rolling with energy, you might love reading up on does overnight oats make you full or fixing an easy 3-minute banana milkshake for a drink on the side.
What are protein pancakes?
Let’s break this down quickly. Protein pancakes are, in regular folks’ terms, just pancakes that pack a bigger punch when it comes to protein (duh, right?).
Unlike the normal stack you’d get at a diner, these use things like oats and eggs and sometimes even a scoop of protein powder. They still taste like comfort food – promise – but now breakfast fuels you clear to lunchtime.
Banana Oat Protein Pancakes
Ingredients
For the pancake batter
- 2 medium bananas, mashed Spotty bananas are best for sweetness.
- 1 cup rolled oats Ensure oats are gluten-free if required.
- 2 large eggs Can substitute with flax or chia egg.
- 1 scoop protein powder Optional for additional protein.
- 1/2 cup milk Dairy or any non-dairy milk works.
- 1 tsp cinnamon Add more for additional flavor.
For the topping
- to taste honey or maple syrup For drizzling.
- to taste Greek yogurt Optional for serving.
- to taste tbsp sliced almonds For additional crunch.
- to taste fresh fruit (strawberries, blueberries, etc.) Add for extra flavor.
Instructions
Preparation
- In a mixing bowl, mash the bananas until smooth.
- Add the rolled oats, eggs, protein powder, milk, and cinnamon.
- Let the oat batter sit for about 5 minutes to thicken.
Cooking
- Heat a non-stick skillet over medium heat.
- Pour a scoop of batter onto the skillet for each pancake.
- Cook until bubbles form on top and edges look set, then flip to cook the other side until golden brown.
Serving
- Serve pancakes warm with your choice of toppings like honey, Greek yogurt, and fresh fruit.
Notes
My favorite thing? Banana oat protein pancakes feel like breakfast won the lottery. I mean, they’re fluffy, they’re sweet (naturally!), and with oatmeal in there, you even get some fiber.
All the good stuff in one stack. You can even make them ahead and keep ’em handy. Oh, and you can freestyle the recipe. That’s where the fun starts.
“I never thought pancakes could keep me feeling this great. Switched to banana oat protein pancakes, and my mornings haven’t dragged since. Plus my kids eat them without complaint. Actual miracle food.” Jenny, mom of three
Health benefits of banana oatmeal pancakes
Listen up, because this is the best part for me (and anyone else trying to keep energy up without fancy vitamins).
Oats bring plenty of fiber to help your gut and keep things moving… if you catch my drift. Bananas add potassium, so they’re real muscle-friendly, and also make the pancakes sweet without dumping sugar in.
Eggs and (optional) protein powder, if you’re into that, load the recipe with protein, and that’s what holds off the mid-morning snack monster.
And there’s something awesome about knowing your breakfast isn’t just tasty, but also healthy. If you also wonder about oats and health, check this story: Is overnight soaked oats healthy? There’s more to oats than meets the eye. Oh, and you’re working towards that “balanced meal” thing, all in one skillet.
Tips for making perfect pancakes
Want real talk? The first time I tried banana oat protein pancakes, the kitchen looked like a (tasty) tornado had hit. Here are fixes nobody told me:
First off, let your oat batter sit for five-ish minutes before you make pancakes. The oats absorb liquid and magically become fluffy. Don’t skip that part! Your pancakes get thicker and less mushy.
If your batter feels too thick, splash in a little milk (dairy or any “milk” you like). But if it’s runny, add more oats or protein powder. Goldilocks style – just right.
Also crucial: a non-stick skillet. Even oil lovers, trust me, a sticky pan will ruin the magic. Keep the heat on medium – patience pays off because these take a tad longer than the regular ones to cook. And when flipping? Wait till you see several bubbles on top and the edges look cooked.
There’s a moment where waiting longer helps flavor and texture, so babysit your first batch. (I still do.)
Last tip: Taste your batter before cooking. Sometimes bananas are super ripe; other times, they’re all starch. Add a pinch of cinnamon or a drop of vanilla for a quick boost.
Creative mix-ins and toppings
Now for the fun part – this is where you can totally personalize your banana oat protein pancakes. You want chocolate chips? Toss ‘em in. Blueberries? Do it. Sometimes I reach for chopped nuts or even a swirl of peanut butter right into the batter. Kids love it if you mix in bits of strawberries, and adults (me included) get excited for a sprinkle of coconut or chia seeds.
When it comes to toppings, let loose. Feel free to stack your pancakes up, drizzle with honey, slap on some Greek yogurt, or pile on extra fruit. Sometimes, if I’m squished for time, I just grab them cold from the fridge with a little almond butter on top – boom, quick breakfast. But honestly, they’re wild for brunch when you roll out new combos each time.
- Drizzle with honey and sliced almonds for a grown-up vibe.
- Try Greek yogurt and strawberries (reminds me of strawberry cheesecake overnight oats).
- Heat up some maple syrup… classic.
- Dust cocoa powder or cinnamon if you’re feeling extra fancy.
If you ever worry about messing up with weird additions, this list of what not to add in overnight oats is surprisingly handy for pancakes, too!
How to store and freeze pancakes
Okay, here’s where my meal-prepping heart gets happy – banana oat protein pancakes keep so well in the fridge or freezer. Cook up your big batch, let them cool completely (seriously, don’t be impatient like I am sometimes). Stack them between bits of parchment paper so they don’t stick. Into a sealable bag or an airtight container they go!
Pop them in the fridge, and they’ll last four to five days. For freeze-and-forget types: they freeze for two months – no joke. To reheat, just microwave or stick it in a toaster. Quick as you please and still taste like you made them fresh. Pancake time, all the time.
Common Questions
Are these pancakes gluten-free?
Most of the time, yes – just make sure your oats are labeled gluten-free.
Can I make these banana oat protein pancakes without eggs?
Totally, use a flax or chia egg if you need to skip eggs. Still holds together well.
How ripe should my bananas be?
Spotty bananas are perfect – more sweetness, less elbow work mashing.
Can I add veggies to the mix?
Why not! Shredded zucchini or carrots work well if you squeeze the water out first.
What’s the best way to reheat pancakes?
Thirty seconds in the microwave or give them a minute in the toaster. Both work.
Ready for a Breakfast You’ll Crave?
So here’s my truth: banana oat protein pancakes make breakfast kinda exciting again. They are easier than you’d think, good for your gut, and customizable. If you want them gluten-free, I found Banana Oatmeal Protein Pancakes {Gluten Free} – The Wholesome … really helpful. Or for super quick blending, check out High-Protein Blender Banana Oat Pancakes – Rachael’s Good Eats. If you’re hunting for ideas, this is a recipe that grows with your creativity. Promise, once you try these, you might skip your old boxed mix forever – and your mornings get a little brighter, too.
Banana Oat Protein Pancakes
Ingredients
For the pancake batter
- 2 medium bananas, mashed Spotty bananas are best for sweetness.
- 1 cup rolled oats Ensure oats are gluten-free if required.
- 2 large eggs Can substitute with flax or chia egg.
- 1 scoop protein powder Optional for additional protein.
- 1/2 cup milk Dairy or any non-dairy milk works.
- 1 tsp cinnamon Add more for additional flavor.
For the topping
- to taste honey or maple syrup For drizzling.
- to taste Greek yogurt Optional for serving.
- to taste tbsp sliced almonds For additional crunch.
- to taste fresh fruit (strawberries, blueberries, etc.) Add for extra flavor.
Instructions
Preparation
- In a mixing bowl, mash the bananas until smooth.
- Add the rolled oats, eggs, protein powder, milk, and cinnamon.
- Let the oat batter sit for about 5 minutes to thicken.
Cooking
- Heat a non-stick skillet over medium heat.
- Pour a scoop of batter onto the skillet for each pancake.
- Cook until bubbles form on top and edges look set, then flip to cook the other side until golden brown.
Serving
- Serve pancakes warm with your choice of toppings like honey, Greek yogurt, and fresh fruit.
