Nothing says good morning like a stack of fluffy homemade pancakes served with your favorite toppings! These peanut butter protein pancakes are so easy to mix up in the blender and yield light and fluffy pancakes with the perfect peanut butter banana flavor. Get ready for a delicious and easy breakfast that everyone in your family will love.
Protein-packed pancakes without protein powder
I like to call these peanut butter protein pancakes, “performance” pancakes, because they are packed with energy and make for a great pre OR post workout meal. Typically, I exercise first thing in the morning and rarely eat a full meal before a workout, so these are post workout for me.
What I love about them is that they are a real rib-sticker, they stay with you for awhile, which I guess is no surprise once you look at the ingredient list. If I had to label them with just one word, it would have to be hearty. They are definitely hearty!
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 throw 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 differently and end up with a completely different meal. So fun:). Here’s what you’ll need:
- Egg whites – The egg whites help these pancakes cook up properly, give them fluff and pack them with protein.
- Rolled oats – The oats in this recipe fill our pancakes with plenty of fiber and staying power. 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 natural peanut butter for the greatest health benefit. You can sub this with almond butter or another nut or seed butter.
- Cinnamon – For great flavor!
- Banana – We’re using half of a banana for delicious flavor and some natural sweetness.
How to make peanut butter protein pancakes
I like to make this protein pancake recipe into one big pancake, but you could make it into two. And I suppose, that if you weren’t super hungry this could easily serve two people or add some eggs or fruit on the side. Here’s a quick rundown of how to whip these pancakes up:
- Blend ingredients – Blend oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender until you have a batter. You may have to blend, then scrape the sides, and blend again.
- Cook pancakes – Spray a non-stick pan with cooking spray and heat to medium. 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.
- Add mix-ins – Sprinkle in 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!
Topping ideas
These peanut butter protein pancakes are absolutely delicious with nothing on them, but they are even better with a few toppings added to the top. My favorite options are Greek yogurt, bananas + walnuts, Greek yogurt mixed with PBFit + sprinkled with cacao nibs or just lots of fresh chopped fruit over the top. Here’s some other fun ideas:
- Maple syrup or honey
- Homemade nutella
- Jam
- Peanut butter or almond butter
- Chocolate chips
- Fresh fruit – strawberries, blueberries, raspberries, blackberries, banana slices
- Shredded coconut
- Nuts – walnuts, pecans, almonds
- Cinnamon
- Fried egg
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 use 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 to the batter.
Storing leftover 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.
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Peanut butter protein pancakes are a family favorite breakfast! My kids love them and I love knowing that they’re enjoying a healthy breakfast that will fuel their morning! They’re so easy too, I make them on repeat. I highly recommend making a double batch because they disappear so quickly!
Looking for more healthy breakfast recipes?
- Green Breakfast Smoothie
- Almond Flour Banana Pancakes
- Healthy Banana Bread Muffins
- Banana Oatmeal Pancakes
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!).
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 sliced
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!
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.
Rinki says
I make these all the time , Dani. They are so yummy