Banana Protein Pancakes
These banana protein pancakes are super quick and easy to whip up, healthy, and best of all, absolutely yummy! They’re also perfect low-carb protein pancakes or keto protein pancakes. These are protein pancakes without any protein powder added. All-natural and delicious, my whole family just devours these pancakes!
BEST BANANA PROTEIN PANCAKES VIDEO
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If I am looking to make a quick but yummy breakfast that takes minimal effort (but doesn’t seem like it), these banana protein pancakes are usually what I make. I love them, my toddler loves them, and anyone I’ve ever given them to loves them.
They are also considered low-carb protein pancakes and keto protein pancakes but they’re actually protein pancakes without protein powder added to them.
These are all-natural protein pancakes with eggs, almond flour, and banana serving as the base of the recipe that gets boosted in flavor with some cinnamon, vanilla, and unrefined sea salt. I love mine with just some maple syrup and maybe some berries.
But you can eat them with whipped cream, bananas, powdered sugar, or just as is because the bananas in the batter impart a touch of sweetness to the pancakes.
This is the best protein pancake mix that I much prefer to those boxed protein pancake mixes or those boxed regular pancake mixes, like Bisquick or Kodiak Cakes. Kodiak cakes aren’t actually high in protein and if you’re looking for a traditional and easy wheat flour-based pancake recipe, you should definitely try these simply perfect sour cream pancakes and also my brown sugar banana pancakes.
However, these protein pancakes, while not your traditional fluffy and thick pancakes, are every bit as tasty. The batter is on the thin side and they end up thin but wonderfully crisp on the edges and outside and soft in the middle.
What Makes Banana Protein Pancakes Healthy?
Here are all the very simple ingredients that go into the batter and why they’re healthy:
Banana – Rich in magnesium and potassium, bananas help regulate blood sugar levels so that your energy levels remain stable in your day. Magnesium also relaxes your veins and arteries, getting oxygen and nutrients to your brain and body quicker.
Potassium is important for healthy muscle contraction (including contraction of the heart muscle). It’s also a natural source of vitamin E, which is an antioxidant to prevent free radical damage of the cells
Eggs – Eggs are complete proteins. What does that mean? Well, eggs are one of the only foods that you can eat (and if you’re a vegetarian–the only food) that has all the essential amino acids that your body requires.
The honest truth is that nuts and beans can’t touch that. Neither can any kind of supplement. Meat is the only other food besides eggs that are complete proteins.
Eggs are also high in cholesterol and THAT IS A GOOD THING. Our livers produce cholesterol everyday, in large amounts because we need it.
So diets that try to reduce cholesterol are just going to result in the liver trying to overcompensate to produce higher amounts of cholesterol that we need for all the healthy cells in our body.
Almond Flour – Almonds are rich in protein, as well as healthy monounsaturated oleic acid and saturated palmitic acid which are both very important for healthy cellular structure and function. Almonds are also very rich in magnesium and potassium, just like bananas, which are two important electrolytes serving many vital bodily functions.
Sea Salt – Unrefined sea salt (I love pink Himalayan salt) is important for proper electrolyte balance in the body and does NOT increase blood pressure as commonly thought (source). Salt should always be consumed in its unrefined, natural state without any additives like aluminum or iodine.
If it’s unrefined, it already includes tons of micronutrients and minerals that your body needs and in its natural state. Also, aluminum (which is a terrible neurotoxin that is known to cause neurodegenerative disease (source)) is only added to salt to keep the grains separate so they don’t clump when you’re trying to salt your food.
That’s not normal!
Cinnamon – Cinnamon is a wonderful addition both taste-wise and health-wise to these low-carb protein pancakes. Cinnamon’s essential oils have wonderful anti-inflammatory and anti-oxidant properties that have many uses in medicine (source).
Vanilla – Vanilla also has antioxidant and anti-tumor properties, in addition to having a anti-depressive effect on the body.
How do You Make Banana Protein Pancakes?
You really can’t go wrong with the recipe and don’t really need to measure at all. You can make the batter in a bowl, like I do in the video, or you can make it in a blender. If you like them thicker, add more almond flour (which will make them even higher in protein and even more satiating). The fact that you don’t need to be at all precise makes these even easier to make, honestly.
Here are all the ingredients that go into the recipe for these low-carb protein pancakes. I’ve included measurements as a general guide but no need to be precise–it’s pretty foolproof.
- 1 banana (smashed)
- 3 eggs
- 5 tbsp almond flour
- ½ tsp sea salt
- ¼ tsp cinnamon
- ½ tsp vanilla
- 3 tbsp butter
- maple syrup for topping
- whipped cream for an optional topping
- berries or sliced banana for an optional topping
Either make the batter in a bowl like I do in the video, using the back of a fork to first smash the banana, or simply whip the ingredients up in a blender (or even use an immersion blender). Save the butter for the cooking process.
Add butter to the pan over medium-low heat and pour a few tablespoons of batter per pancake. The batter will be thin. Once it’s cooked on one side, flip and cook for another minute or so until it’s done on the other side too.
It’s just so fast and easy.
I like to keep the first batch in the oven (set at 200 degrees Fahrenheit) to keep warm while making the second batch to use up all the batter.
Simply top with your favorite topping and serve! They’re amazing as is too for an on-the-go breakfast!
What Toppings Go Best with these Protein Pancakes?
My go-to topping is high quality maple syrup. But here are a bunch of additional choices that go GREAT with these keto protein pancakes.
-Maple Syrup
-Sliced Bananas
-Berries (sliced strawberries, raspberries, or blueberries)
-Fresh Whipped Cream
-Powdered Sugar
-Fruit Compote
-Fruit Jam
Can you Freeze these Pancakes?
You can definitely freeze the pancakes in a bag or tupperware and just reheat in the toaster oven or on the stove with a little butter in the pan.
You can also store them covered in the fridge, which will be good for a week.
Looking for more breakfast ideas? Try my brown sugar banana pancakes, my delicious sour cream pancakes, the best scrambled eggs ever, Persian breakfast porridge, healthy chocolate protein smoothies, my anti-inflammatory tropical smoothie, and this strawberry-papaya smoothie bowl.
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Banana Protein Pancakes
Ingredients
- 1 banana (smashed)
- 3 eggs
- 5 tbsp almond flour
- ½ tsp sea salt
- ¼ tsp cinnamon
- ½ tsp vanilla
- 3 tbsp butter
- maple syrup for topping
- whipped cream for an optional topping
- berries or sliced banana for an optional topping
Instructions
- In a mixing bowl, mash the peeled banana using the back of a fork. You can also use an immersion blender or a blender to make the batter.
- Crack and whisk in 3 eggs.
- Whisk in almond flour.
- Whisk in sea salt and cinnamon.
- Whisk in vanilla. Make sure everything is well-incorporated.
- Heat half the butter in a large skillet over medium-low heat. Add two-three spoonfuls of batter per pancake to the skillet. Cook for a couple minutes and flip when pancake starts puffing up a little and bottom golden. Cook for another minute or until the other becomes golden too. Remove pancakes to a clean plate and continue process with the remainder of the butter. You can keep pancakes warm in a 200 degree Fahrenheit oven until ready to serve. Top with maple syrup and/or whipped cream and berries/sliced banana. Or even just eat as is! Enjoy!
