Protein Banana Pancakes

# Method:

01 - In a medium bowl, mash the banana until smooth.

02 - Add eggs and protein powder to the mashed banana. Whisk until fully combined and no lumps remain.

03 - Preheat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.

04 - Pour approximately 2 tablespoons of batter per pancake onto the skillet.

05 - Cook for 1 to 2 minutes until small bubbles form on the surface and edges appear set.

06 - Gently flip each pancake and cook an additional 30 to 60 seconds until golden and cooked through.

07 - Serve immediately with preferred toppings such as fresh fruit, yogurt, or maple syrup.

01 -

You only need three ingredients you probably already have, so there's no excuse to skip breakfast on busy mornings.
They're naturally protein-rich without tasting like a fitness experiment, which honestly surprised me the first time.
The whole thing takes about 15 minutes from bowl to plate, making it faster than waiting for toast to pop.

02 -

The batter is thinner than regular pancake batter, so don't panic—this is what gives them their unique fluffy texture, not a sign you did something wrong.
Medium heat is non-negotiable; too high and the outside burns while the inside stays gummy, too low and you'll end up with sad, dense pancakes.
These pancakes are delicate, so use a thin, flexible spatula and support them fully when flipping to avoid accidental pancake destruction.

03 -

Make the batter right before cooking instead of ahead of time, because it starts separating after about five minutes and loses some of that fluffy texture.
If your first pancake turns out weird, don't worry—your skillet is still finding its rhythm; the second and third batches usually turn out perfect.
Leftover cooked pancakes freeze beautifully for up to a month, and you can toast them in the toaster for a quick breakfast revival.