Light & Fluffy Banana Protein Pancakes are a healthy breakfast with 5 simple ingredients that taste amazing and fill you up! Egg whites, protein powder and ripe bananas make up these low-fat and low-carb pancakes, for a complete and wholesome meal under 200 calories.
Protein Pancake Recipe
These Protein Pancakes were dreamt up because of my need to eat a low carb diet. As much as I hate it, I am suppose to be following a low-carb diet as instructed by my doctor. I have PCOS and have been battling infertility the last few years and apparently carbs are the enemy in my situation.
Despite trying to minimize my carb-intake, I still believe in moderation. There are times where you crave something hearty for breakfast like pancakes, instead of just string cheese or fresh fruit. A stack of normal pancakes would blow my entire day’s worth of carbs out of the water, so I wanted to come up with something equally filling but much healthier.
Banana Protein Pancakes
I have tried versions of banana protein pancakes using protein powder in the past but they tend to be dense and unappealing. One day a light went off in my head…whipped egg whites!
By beating the egg whites alone, like you would for a meringue, it would make the batter much lighter and airier. The process worked wonderfully. They were like eating banana clouds!
Protein Powder Pancakes
Banana Protein Powder Pancakes don’t have the same consistency of a traditional pancake with flour, but they are equally wonderful in their own right! Top them with some honey yogurt and fresh fruit for the ultimate breakfast.
I highly recommend Naturade Whey Protein Booster for a protein powder that doesn’t have any added sugars and therefore only has 1 carb per serving.
Can I freeze Protein Pancakes?
This recipe makes two servings, so if you are flying solo you can toss the leftovers in the freezer, layered between parchment paper in a resealable bag and you will have a great breakfast option for the future! If you are heading to work and need a last minute breakfast, pop a few of the pancakes in the microwave for a minute and you have an easy and healthy breakfast.
Are pancakes a good source of protein?
Regular pancakes have minimal protein and are loaded with carbs. Protein Pancakes on the other hand have tons of protein and minimal carbs. This particular recipe for protein pancakes has a whopping 22g of protein per serving. That is a great way to start the day and fill you up!
Protein Pancakes
In the beginning I did great with high hopes that loosing weight and following the low-carb diet would be the answer along with medications. I lost around 35lb eating healthy meals like these protein pancakes and got myself into a healthier weight range, required by my specialist to start treatment.
Although I have my struggles from time to time, lately I have been trying my hardest to reduce my carb intake. It is insane how carbs seem to be hiding in EVERYTHING! From tomato sauce to fruit to granola bars, all the places I would expect them and some I wouldn’t. Sadly, I seem to love all things loaded with carbs. Then again, who doesn’t?!
Are protein pancakes healthy?
If you are making clean protein pancakes with healthy toppings like fruit and Greek yogurt, they incredibly healthy! Bananas, strawberries and raspberries are all great options. Add a drizzle of natural peanut butter for even more protein and great flavor.
I like to use a healthy protein powder and avoid those with added sugars and subsequently higher carbs.
Low-carb breakfast recipes
Check out more great more low-carb breakfast recipes below. They are packed with protein and full of delicious flavors! Whether you want something quick and easy on-the-go or are looking for a great breakfast bake to serve to guests, we have got you covered.
- Light & Spicy Turkey Sausage Breakfast Burritos
- Roasted Poblano & Chorizo Egg Casserole
- Goat Cheese & Pesto Veggie Scramble
- Easy Microwave Scrambled Egg Cup Recipes
- Light Mexican Breakfast Casserole
- Turkey Bacon Breakfast Quesadilla
Light & Fluffy Banana Protein Pancakes
Light & Fluffy Banana Protein Pancakes are a healthy breakfast with five simple ingredients that taste amazing and fill you up! Egg whites, protein powder and ripe bananas make up these low-fat and low-carb pancakes, for a complete and wholesome meal under 200 calories.
Ingredients
- 40 g vanilla protein powder
- 1 large very ripe banana
- 1/8 tsp. cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
Instructions
- In two clean bowls, separate the eggs carefully so none of the yolk gets into the egg whites.
- Beat the egg whites on high for 2 minutes until they form soft peaks. (It is important that your bowl or beaters don't have any oil, fat or yolks on them, or the egg whites won't form peaks. Soft peaks are defined as barely holding their shape. The peaks flop over immediately when the beaters are lifted.)
- Add the egg yolks along with the remaining ingredients to a medium bowl and beat until smooth.
- Gently fold 1/3 of the egg white mixture into the banana mixture until roughly combined. Fold half of the remaining eggs whites into the mixture and finally the last portion until everything is well combined.
- Heat a skillet over low heat. Scoop 1/4 c. of the mixture onto the skillet and cook for 60-90 seconds on each side.
- Serve immediately.
- OPTIONAL: Top with fresh fruit and/or 1/3 c. plain non-fat Greek yogurt mixed with 1 Tbsp. honey.
Notes
Banana Protein Pancakes don’t have the same consistency of a traditional pancake with flour, but they are equally wonderful in their own right!
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Nutrition Information:
Yield: 2 Serving Size: 4 pancakesAmount Per Serving: Calories: 203Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 189mgSodium: 455mgCarbohydrates: 17gFiber: 2gSugar: 9gProtein: 23g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
Viv says
Can I use 1/2 cup apple sauce in place of the banana?
Danielle Green says
I’ve never tested it that way, but I’m afraid 1/2 cup wouldn’t be quite enough and the batter may be runny.
Jacqueline says
These are excellent. I’ve tried 2 ingredients banana pancakes many times and they’ve never worked. This recipe does! I used plain whey protein powder and added monkfruit and vanilla extract. I used barely a 1/2 tsp of butter to fry them in a nonstick pan and they turned out light and fluffy and really nicely flavored. I’ll prob be making this regularly now. Thanks!
Richie says
really really good. I added some dark choc chips on the top and when you flip the pancake they melt a little and make it all gooey.
Brilliant reciepe and super healthy for my weight cut!
Frank says
Hey there, the recipe says it yields 8 pancakes, would you be able to clarify for me if the nutritional information is in relation to a serving of four or two pancakes? Cheers, the recipe tastes great imo!
“NUTRITION INFORMATION: YIELD: 2 SERVING SIZE: 4 pancakes“
Danielle Green says
It yields two servings of 4 pancakes, so the nutritional info is for 4 pancakes.
Kitlain says
I tried these and they were so good! I’m going on a keto diet so I will definitely be making these again! Also, the texture was just like a pancake!
Rachel says
Thank you Danielle! Yes! My goal this year was to learn how to make protein pancakes- I’ve failed miserably in the past. 😅 but these were soooo easy to follow through. I used a chocolate protein powder & guestimated the 40g. I just mixed it longer to make sure consistency wasn’t too thick. So excited to start incorporating these to help get some extra protein into my day!
Marie says
The recipe calls for 40g of Vanilla Protein powder. Does it make a difference of the Protein powder I use?
And, how many cups of the 40g I have to pour in the pancake mixture.
Also, why do you separate the eggs?
I had planned to make these pancakes but I didn’t know how much protein powder to use. I don’t know what 40g equals in cups.
Well, have a great day?
Sincerely,
Marie
Danielle Green says
Your protein powder will tell you on the nutrition label how many grams are in the included scoop. For the powder I use, it is 2 scoops.
As for using other protein powders, just keep in mind that some of them have lots of added carbs and other ingredients that can alter the taste and texture. I’ve seen some reviews that people use their protein powder and the mixture ends up like a cement mix, so they just have to thin it with some liquid.
As for separating the eggs, that is what makes them light and fluffy. You don’t have to separate the eggs, but they will be much denser.
Leah says
This recipe was easy to follow. I waited all week for my banana to ripen nicely and I even had to buy electric beaters for the egg whites. I was excited to try this recipe. Unfortunately my pancakes didn’t work out. I used tasteless protein powder (collagen instead of whey). So this must be why they didn’t cook well. I will try again, but with whey protein. I feel like the mixture was too fluffy.
Jennifer says
Just made these! They were coming out burnt at first so I red the comments and added a tiny drop of milk which solved the problem. I topped them with manuka honey, They were really delicious (even the burnt ones) and light! Thanks for a great recipe
Lisa Ann says
I absolutely LOVE pancakes so I was excited to try these. They have a wonderful flavor and the texture isn’t awful considering what we’re working with here! After the first batch I decided to put a lid on my skillet and it helped tighten things up a bit and made them easier to flip. I will definitely make these again and again! Especially considering that I have five or six bananas on the counter and their days are numbered!
Yulia says
Hi everyone,
If your pancakes are too gooey inside and stick to the skillet as mine did — bake them in the oven! I used a different brand of whey protein powder, Pure Protein vanilla.
Yulia
Aisha says
I was so confused. For a second I kept wondering how does each pancake have 22 G protein but you mean 1 serving which is 4 pancakes and the yield is 2 servings so 8 pancakes omg . Btw I used light butter to grease the pan but I know that’s not healthy even if it’s light and do you recommend something else to use?
Danielle Green says
A touch of coconut oil would work great, but a good non-stick pan won’t need any grease.
Victoria J Wolfe says
I have been struggling since being diagnosed with gestational diabetes, and these protein pancakes make me feel a little more human again. I cut the amount of banana by half to lessen my glycemic impact, but even still they were absolutely delicious and not far off from a real pancake’s texture! Even my husband and son ate them without any complaints! Thank you for this recipe! 🙏🏼
Sonja says
Prepped a bunch with Liquid Muscle brand egg whites(Piña Colada flavour) and ON’s French Vanilla Whey. Boosted the fiber by adding 1/3 cup crushed bran buds cereal per indicated recipe perportions(11g fiber by the way). Will be popping these in my toaster before my early morning lifting sesh! Yummers 😊 Hurray for Danielle!
Danielle Green says
So glad enjoyed them and thanks for sharing your take on them Sonja!
Megan O'Neal says
can the batter be made ahead of time and kept in the fridge? or is it better to cook all at once and save for later?
Danielle Green says
Better to cook at once and save for later or the egg whites will start to fall and you will be left with typical dense banana pancakes.
Martin says
I’ve been trying various protein pancake recipes over the past few months and most turn out like dried out leather. It occurred to me last week that separating the eggs would probably help then I found your recipe and it worked like a charm. Very tasty, almost like a soufflé omelette, very moist and satisfying. Thanks for sharing.
Dean says
Amazing best protein powder pancakes ever!
Amisha says
I made these with Gold Whey Chocolate protein powder and halved the entire recipe in case it went wrong! Turned out perfect, no need to add any liquid and were thoroughly cooked. I added bacon and zero calorie syrup…… my new weekend ‘go to’ brekkie, thank you!
Monika says
Absolutely delicious. Added fresh strawberies with basil on top of greek yogurt and it was like cherry on the cake. Thank you Danielle for sharing. 🙂
Nicole says
Can you leave out the egg yolks and just use the whites and keep the rest of the measurements the same?
Danielle Green says
You can, but the texture will be different. They are already pretty light the way they are and taking away the egg yolks will make them even lighter. I’d add an extra egg white though.
Tahlia says
I just made these I absolutely LOVED them they turned out perfect! My partner who is reluctant to try anything remotely healthy (lol!) LOVED these too! I’ll definitely be passing this on! Xxx