These easy Banana Protein Pancakes take just minutes to make! Toss the ingredients into a blender, and process into a thick pancake batter. These high protein vegan pancakes are perfect for breakfast, snacks or dessert!
This post is sponsored by No Cow, makers of delicious plant based protein powders and snacks! Thanks for supporting the brands that keep Sunkissed Kitchen running!
Soft & Fluffy Protein Pancakes
Pancakes are a breakfast indulgence I will never grow out of. They are such a fun and delicious treat!
What I have outgrown is breakfast foods that are full of starch and sugar, and leave me hungry and tired a couple of hours later.
A little creativity can turn pancakes into a high-protein breakfast.
These fluffy pancakes are pillowy soft, like the ones from your childhood, but with added protein, fiber, and healthy fats. The combination of whole oats, seeds, and protein powder, make these satiating and will keep your blood sugar levels stable.
You’ll love these Protein Pancakes because:
- Dump, blend, and pour! A simple blender method makes these a snap to throw together.
- Only 6 simple ingredients that are easy to keep on hand!
- 1 serving has 24 grams of protein and 12 grams of fiber.
- They taste like VANILLA CAKE – so much that I almost called these “Vanilla Cake Pancakes.” (Throw a few sprinkles in for birthday cake pancakes!)
- They contain no added sugar — the sweetness comes from the banana and the protein powder, which is sweetened with stevia, monk fruit, and erythritol.
I made these with No Cow Creamy Vanilla Protein Powder. It’s plant based – made with pea protein and brown rice protein. Each serving has 22 grams of complete protein, and 6 grams of fiber.
No Cow’s plant based protein powders are sugar free — sweetened with Monk Fruit, Stevia, and Erythritol. They have the perfect balance of sweetness to add to smoothies or baked goods.
Hop on over to No Cow’s website to see where you can buy these near you!
What You’ll Need
- Banana (fresh or a frozen banana will both work!)
- Oats (whole rolled oats, not instant)
- Hemp Seeds and Flax Seeds (add 1 T chia seeds if desired!)
- Almond Milk (or other plant-based milk of choice)
- No Cow Creamy Vanilla Protein Powder
- Coconut oil or avocado oil to cook pancakes in
How to Top Pancakes
These pancakes are delicious all by themselves! They are moist and fluffy and have the best vanilla cake flavor.
Dress them up however you love your pancakes!
- Butter or plant-based butter spread
- Maple Syrup (or monk fruit maple syrup)
- Peanut Butter, Almond Butter, or Sunflower Seed Butter
- Berries, like blueberries, strawberries, raspberries, or blackberries
- Fresh Fruit, like sliced banana or peaches
- A handful of dark chocolate chips
- Greek Yogurt or Coconut Yogurt
How to Make Protein Pancakes
This recipe makes 6 small pancakes (3 pancakes per serving) or 2 large pancakes.
Step 1: Add the milk, oats, hemp seeds, flax seeds, banana, and protein powder to a blender. Blend until the oats are broken down into a slightly gritty textured batter (the oats and seeds will retain some texture).
Step 2: Heat a skillet over medium heat. Grease the skillet with coconut or avocado oil. Pour pancake batter into large pancakes. Once you’ve poured the first pancake, adjust the thickness of the batter by thinning out with more almond milk, if needed.
Allow to cook until bubbles form on the tops. These take longer than standard pancakes with eggs, about 7 minutes per side.
Step 3: Flip, and continue to cook another 5-7 minutes, until golden brown.
Step 4: Eat these plain, or top with your favorite pancake toppings!
FAQ & How to Store Leftover Protein Pancakes
How to Store Leftover Pancakes
Once the pancakes have fully cooled, store leftovers in an air tight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
Reheat pancakes in a skillet until hot throughout. You can also place pancakes on a baking sheet and reheat in the oven (this is a good method if reheating enough for multiple people!).
Vegan Protein Pancakes
These pancakes are vegan as written. Be sure to use plant based toppings, like coconut oil or a plant-based butter spread!
Can I use Whey Protein?
Yes, you can substitute your favorite whey protein for the plant-based protein powder used in this recipe. Either use a vanilla whey protein, or use a plain protein powder with some vanilla extract. The banana will keep these sweet so I wouldn’t add extra sweetener!
Are protein pancakes good for weight loss?
Protein pancakes help keep blood sugar levels stable. Starting the day off with a high starch and sugar breakfast (like traditional pancakes) causes a rapid rise in blood glucose, followed by a steep decline a couple hours later.
Studies are showing that breakfasts high in starch and sugar cause cravings, because blood sugar levels rapidly increase and then decrease, which could lead to lower energy levels and more hunger.
Adding healthy fats, protein, and fiber to pancakes helps with weight loss by keeping you fuller for a longer period of time!
Other Healthy Breakfast Recipes
Banana Protein Pancakes
- 1 banana ripe
- 1 cup oats gluten free, if necessary
- 3/4 cup almond milk unsweetened, or other plant based milk of choice
- 1 scoop No Cow Vanilla Protein Powder
- 2 tablespoons flax seeds
- 2 tablespoons hemp seeds
- Add the milk, oats, hemp seeds, flax seeds, banana, and protein powder to a blender. Blend until the oats are broken down into a slightly gritty textured batter (the oats and seeds will remain some texture).
- Heat a skillet over medium heat. Grease the skillet with coconut or avocado oil. Pour pancake batter into large pancakes. Once you’ve poured the first pancake, adjust the thickness of the batter by thinning out with more almond milk, if needed.
- Allow to cook until bubbles form on the tops. These take longer than standard pancakes with eggs, about 7 minutes per side.
- Flip, and continue to cook another 5-7 minutes, until golden brown.
- Eat these plain, or top with your favorite pancake toppings!