These quick banana peanut butter protein pancakes are made with rolled oats, creamy peanut butter, ripe bananas, and egg whites (no protein powder needed!). Simply blend everything in your blender and cook delicious, hearty pancakes right on the stovetop in just 5 minutes. Top with a dollop of Greek yogurt (for an extra boost of protein!) and enjoy an easy, healthy breakfast recipe that your whole family will love.
Protein-packed pancakes without protein powder
Enjoying a high-protein breakfast has become a daily habit in my life! Whether I’m enjoying my eggwhite muffins, fluffy cottage cheese pancakes, or these quick banana peanut butter protein pancakes; I find incorporating protein in my first meal of the day, really helps me to feel satisfied and satiated all morning long.
I love that these banana protein pancakes are packed with 21 grams of protein per serving and are made right in the blender! I usually cook mine into one big pancake (this is my go-to pan!) as the written recipe is perfect for one serving but can easily be scaled up to serve more.
Keep reading and I’ll show you exactly how I make them!
Ingredients
These peanut butter protein pancakes are really just a bowl of oatmeal in pancake form. We’re using oatmeal, egg whites, peanut butter, and bananas. Everything that I would add into a bowl of oats, but made into a pancake. It’s funny how you can take the same exact ingredients, cook them up a little bit differently, and end up with a completely different meal. So fun – here’s what you’ll need:
- Egg whites – help to bind the pancakes and are our main source of protein.
- Rolled oats – create the base of these pancakes and are packed with high-quality carbohydrates and plenty of fiber. Use certified gluten-free oats as needed.
- Baking powder – A bit of baking powder will help these pancakes get nice and fluffy.
- Peanut butter – I recommend using an all-natural peanut butter – think just peanuts and perhaps some salt. If you are feeling adventurous, you can also make your peanut butter (or almond butter!) from scratch.
- Cinnamon – adds a lovely warm and cozy flavor to these pancakes.
- Banana – adds natural sweetness and delicious banana flavor to these pancakes. Be sure to use a nice ripe banana for the best results.
How to make banana peanut butter protein pancakes
As I mentioned, I like to make this protein pancake recipe into one big pancake, but you could certainly make smaller pancakes if you prefer. Here’s a quick rundown of how to make these protein pancakes:
- Blend ingredients – Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and blend until you have a thick but pourable batter. You may have to blend, then scrape the sides, and blend again.
- Cook pancakes – Spray an 8-inch, non-stick pan with cooking spray and heat over medium-low heat. Pour the pancake batter into the pan – it will fit perfectly!
- Add mix-ins – Once the pancake sets up, sprinkle in the remaining chopped banana (or any other stir-in you prefer!).
- Flip and enjoy! Once the pancake firms and sets, about two minutes, flip and cook for another minute or until cooked through. Enjoy with your favorite toppings!
PRO TIP: Make these pancakes in an 8-inch non-stick skillet to create the perfect single-serve protein pancake. This is my favorite way to cook them as it’s super easy and makes the most delicious pancake!
Topping ideas
These peanut butter protein pancakes are absolutely delicious with nothing on them, but it can be super fun to add some toppings. My personal favorite toppings are Greek yogurt, extra bananas + walnuts but there are truly SO many tasty ways to top them. Here’s some inspiration to get you started!
- Maple syrup or honey
- Homemade Nutella
- Jam (my chia strawberry jam is delish)!
- Peanut butter or almond butter
- Chocolate chips
- Fresh fruit – strawberries, blueberries, raspberries, blackberries, banana slices
- Shredded coconut
- Nuts – walnuts, pecans, almonds
- Cinnamon
- Fried egg
Cooking Tips
- Fresh baking powder. Be sure that your baking powder is fresh! It loses potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
- Egg white substitute. I love using egg whites in this recipe because they add lots of protein and keep the pancakes light and fluffy. If you prefer, you can use two whole eggs instead or two flax or chia eggs for a plant-based alternative.
- Sweetener. This recipe is sweetened by the banana. If you want to add a bit of extra sweetener, try adding a couple of teaspoons of maple syrup or honey to the batter. For a sugar-free option, you can try stevia or monk fruit.
Storing leftover peanut butter banana protein pancakes
These protein pancakes are great for meal prep to have on hand for busy mornings. I like to make a few batches on Sunday and then we’re set for the week!
- Storing leftovers. Place any leftover pancakes in an airtight container, layering a piece of parchment paper between each pancake, and store in the fridge for up to about 5 days. Any longer than 5 days and you can freeze them.
- Freezing. Do the same as above and pop them in the freezer instead of the fridge. Frozen pancakes stay fresh for up to three months.
- Reheating. You can reheat pancakes in a toaster, toaster oven, or microwave.
Looking for more healthy breakfast recipes?
- Green Breakfast Smoothie
- Almond Flour Banana Pancakes
- Healthy Banana Bread Muffins
- Banana Oatmeal Pancakes
Banana Oatmeal Muffins
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If you make these peanut butter protein pancakes, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Quick Banana Peanut Butter Protein Pancakes
Ingredients
- 1/2 cup egg whites*
- 1/3 cup organic rolled oats
- 1/4 teaspoon baking powder
- 1 tablespoon natural peanut butter
- 1/2 tsp cinnamon
- 1/2 banana, quartered and chopped
Instructions
- Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and mix until you have a batter.
- Coat a non-stick pan with cooking spray and heat over a medium heat. Pour pancake patter into the pan (the batter may be a little runny around the edges, so using a rubber spatula, gently pull the runny edges towards the center of the pancake).
- Sprinkle in remaining chopped banana (or any other stir-in you prefer!).
- Once the pancakes firm and set up (this will take two minutes) flip and cook for another minute or until cooked through. Enjoy!
- I love to serve these pancakes topped with a dollop of Greek yogurt and a few extra slices of banana.
Comments
suzanne says
I love making these and i always end up making them slightly different from the last time 🙂 So versatile!
Foods That Fit says
Those pancakes look delicious!!! I love that they have so much protein and fiber 🙂
ashley (sweet & natural) says
Yum! I make a similar pancake – 1/2 cup oats, 2 egg whites, 1 banana and cinnamon – but I blend everything together in a food processor to make the batter smooth. And I put the PB on top!
Dani says
Suzanne – I’m like that too… very rarely are they ever exactly the same.
Foods that Fit – Me too… it’s like a big yummy pancake without the sugar rush!
Ashley – What a good idea! I’ll have to try that:).
lauren says
do you think this would work if I substituted agave and almond butter? sounds so good!
Dani says
Lauren – Yes and Yes! They will be delicious!
Gina says
Dani,
Believe me the way you eat while you are pregnant will determine how your child eats.
While I was pregnant with my son, I only ate and drank healthy!
No sugar of any kind, no caffeine of any kind, no desserts, no red meats, only fresh seafood, fresh chicken or turkey, only fruits and vegetables, only water, milk or orange juice for beverages. I had one sliver of cheesecake ONE time!
My son is now 18 years old. He does not and has never had the desire for soft drinks, pizza, only red meat he eats is Filet Mignon, loves fresh seafood, chicken and turkey, eats only fresh veggies and fruit, still drinks milk or water at every meal, and is the most athletic and healthy 18 year old I know. (I am a high school teacher). Oh yeah, if he wants a dessert–it is cheesecake:-)
emily says
I made these too, but add a tsp of baking powder and a 1/3 cup pumpkin to make them fluffy. The pumpkin is the key and my husband LOVES them now too! Top with PB or SF Syrup.
Christine says
i didnt see that the PB gets included in the recipe… i see it on the ingredient list but not in the combine part.
thanks!
and i cant wait to try this!!its so easy!
Dani says
Gina -Good to know! I’ve been doing pretty good… can’t say I’ve been quiet as clean as you were, but I’m not too far behind;).
Emily – Baking powder… great idea and I’m sure the pumpkin is great too. Can’t wait to play around a bit more with these!
Christine – Oooop, sorry… I’m fixing that right now. The peanut butter gets stirred right into the pancake with the oats, egg whites and syrup!
andrea says
Dani,
I like the taste of peanut butter but only slightly
is the peanut butter taste very strong or is it slight?
Lindsay says
So good! I love oatmeal but I do get tired of it after awhile so this is a great new alternative! I added a little bit of syrup on top and was stuffed by the end. 🙂
Karla says
Serving size?
Kevin says
Oatmeal pancakes with peanut butter mixed in sound really good!
Dani says
Andrea – I don’t think it is super strong, bu to play it safe you could always have it on the side.
Karla – My nutritional breakdown is for one serving. So in other words the entire recipe is for one serving.
Kevin – They are!
Steph (I am Bee) says
anything with peanut butter sounds yummy to me! and i love how simple they can be for a pre/post snack, plus the name is cute =)
Debbie Bethell says
I finally got around to trying these this weekend and I am hooked. I used almond butter instead of pb ( I am an almond butter freak) I bought the magic bullet blender a few weeks ago and put everything in and blended it real quick. easiest thing ever and so yummy and healthy.. thanks for this one…
Honey says
I tried this recipe and loved it. I posted about it in my food blog-linking back to this site of course! Peanut butter and bananas are two of my favorites.
Dani says
Steph – Thanks! Hope you get to try them.
Debbie – You got it… glad you enjoyed them!
Honey – Good to know… I’m gonna go check your post out right now:).
sophia jei says
WOW … i never tried these “healthy pancakes” until today. I made this intsead of your blueberry ones u posted recently since i didn’t have cottage cheese. but thank you SO much for this recipe. i don’t miss eating regular pancakes at all and knowing that this pancake is good for me, makes me really happy. Thank you !
Melissa says
Mmmm…. I made these this morning for my family and they were delicious! I omitted the Maple syrup though.
Sophie says
MMMM! I made these stunning appetizing pancakes yesterday & loved them so much,…so did my husband Peter! 😉
Abby says
Will it work if I use the whole egg? It’s for my (slender) kids… My picky daughter said this looked good so I want to try it! Also loved your hummus recipe.
Lyanna Racedo says
Awesome pancake recipe!!!!!! They’re super fluffy just like regular pancakes but without the gluten!! And bonus they are soooooooo easy to make it’s ridiculous! I love adding the bananas after I’ve poured the batter into the pan, sliced so they’re flat rather than pieces, because when you flip the pancake over you get delicious, slightly fried banana which is soooooo yummy!!!!!
Dani says
yay!!! So glad you enjoyed them. Thanks for sharing your tips!
Wendi says
Hi Dani, Question: In the recipe above 1/4 tsp. baking powder is listed in the ingredients, but in the corresponding video recipe on YouTube, you say 1/4 tsp. baking soda. Which one is the right one? I’d like to make this for my kids, but I don’t want to mess it up. Thanks!
Vanessa Rendon says
Can these be frozen too?
Dani says
Yes! Definitely!
Briana says
Seriously so good! Better than regular pancakes!
Julie says
Dani:
Another game changer during this crazy time we’re living in. My husband won’t go back to commercial pancake mix again. I thought the pumpkin protein pancakes were off the charts, but these peanut butter pancakes are right up there as well. I put almond whip cream on top for that extra something special.
Julie
Morgan Hermans says
These are my new favourite! They are sooo easy to make and they taste incredible!
Dani says
So glad to hear it, Morgan! Enjoy 🙂
Olivia says
Can you leave the batter in the fridge overnight and then make the pancakes in the morning?
Dani says
Yes! That would work.
Cheryl says
Would adding a scoop of protein powder work?
Dani Spies says
I think adding a scoop of protein powder would definitely work for these pancakes.
Rinki says
I make these all the time , Dani. They are so yummy
Lori says
Home run Dani
I have tried many similar recipes but NONE have come as close as this one does to perfection! I’m a years long regular. I added a splash of vanilla and a smallll dash of salt. To bring out the sweetness. Yum yum girlfriend!
Dani Spies says
So glad you are enjoying these pancakes, Lori! Thanks for being with me all these years.
Ana Palafox says
Good morning, Dani . How you? I’m fine. Today I made a peanut butter protein pancake with strawberries . I spread peanut butter and added chopped strawberries on top. It tested very delicious , fluffy, mouthwatering, healthy, and pleasant. I loved your recipe . You’re a kindhearted and extraordinary chef. I send you greetings and hugs .
Meg says
Awesome and easy!! I kept saying yum while eating them. Added banana and Walnuts as mix ins and a pinch of salt to the batter. Used whole eggs. So good with Greek yogurt and more cinnamon on top. Thank you!