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!
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!
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!
- 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
Whether you’re looking to eat better, lose weight or simply enjoy delicious food, my cookbook includes over 100 well-loved, whole-food recipes you can easily make at home.
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
- 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
- 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.