Peanut Butter Protein Pancakes

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-workouts for me.

What I love about them is that they are a real rib-sticker, they stay with you for a while, 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:

1. 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.
2. Cook pancakes – Spray a non-stick pan with cooking spray and heat to medium. Pour pancake batter 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.
3. Add mix-ins – Sprinkle in the remaining chopped banana (or any other stir-in you prefer!).
4. 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 are 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.

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!).

Print Recipe

4.71 from 68 votes

Peanut Butter Protein Pancakes

This recipe is like a bowl of oatmeal in pancake form! Light, fluffy and packed with protein; these pancakes are the perfect pre- or post-workout snack and also great for meal prep.

Course: BREAKFAST, DIET, pancakes

Cuisine: American, gluten free, kids, vegetarian

Author: Dani Spies

Prep Time2 mins

Cook Time3 mins

Total Time5 mins

Servings: 1 serving

Calories: 316kcal

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!

Notes

I love using egg whites in this recipe because it adds lots of protein and keeps the pancakes light and fluffy.  If you prefer, you can swap two whole eggs in their place or use two flax or chia eggs for a plant based alternative.

This recipe is sweetened by the banana.  If you want to add a bit of extra sweetener, try adding a couple teaspoons of maple syrup to the batter.

Nutrition

Serving: 1recipe | Calories: 316kcal | Carbohydrates: 37g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Sodium: 278mg | Potassium: 712mg | Fiber: 6g | Sugar: 10g | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg