Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
banana protein pancakes stacked on a plate with sliced bananas on top.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Banana Protein Pancakes

Recipe by Danielle

These Banana Protein Pancakes are perfectly fluffy, delicious, and full of protein! These pancakes use Kodiak Cakes mix for the base plus some easy add-ins to make the perfect big batch of banana pancakes for now and later!

  • Total Time35 minutes
  • Yield14 pancakes 1x

Ingredients

Scale
  • 2 ripe bananas
  • 3 eggs, beaten
  • 3 cups Kodiak Cakes Pancake and Waffle Mix (any protein pancake mix will work)
  • 1 scoop vanilla protein powder
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg
  • pinch of salt
  • 1 1/4 cup water
  • non-stick cooking spray

Instructions

  1. Mash bananas: In a large mixing bowl, mash bananas (2) with a fork until completely mashed.
  2. Mix up batter: Add eggs (3) and stir until mixed. Add half of the Kodiak Cakes mix (3 cups total), and stir until incorporated. Add the remaining pancake mix, plus the vanilla protein powder (1 scoop), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon) and pinch of salt. Mix for a few seconds until shaggy and loosely incorporated. Add 1 cup of the water and stir until mixed. Depending on how thick you like your pancakes, add small amounts of remaining water until pancake batter is your preferred thickness. I added an additional 1/4 cup water after the initial cup of water. Stir until batter is combined but try not to overmix.
  3. Cook pancakes: Heat a large non-stick skillet (or griddle if you have one) over slightly lower than medium heat. Wait 2-3 minutes for the pan to heat up and then add your cooking spray or 1/2 tablespoon coconut oil. Spoon approximately 1/3 cup of batter onto the skillet (I use a 2/3 measuring cup and fill it about half full for each pancake). I cook 2-3 pancakes at a time in the pan. If your oil or cooking spray is burning, I recommending turning down the heat and wiping the pan between batches.
  4. Flip & repeat: Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter. Cook for another 2-3 minutes, checking the bottom for golden brown color. Repeat until your batter is gone, spraying the pan between each set of pancakes.
  5. Serve & store: Serve pancakes topped with with sliced bananas, peanut butter, maple syrup, berries, whipped cream, any toppings you’d like! Store leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Equipment

(affiliate link!)

Notes

Protein Powder: For my vanilla protein powder, I used Just Ingredients Vanilla Bean Protein Powder (affiliate link!). It has a great taste (from real vanilla beans!) and does not have a gritty texture.

Make Ahead: If you’re meal prepping, store in a freezer Ziploc bag. When you’re ready to eat them, either pull them out of the freezer the night before to eat them cold on the go, or re-heat in the toaster or microwave when you’re ready to eat!

Nutrition information estimated with My Fitness Pal. 

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 245
  • Fat: 4.2g
  • Carbohydrates: 34.9g
  • Protein: 18.5g

Find it online: https://staging.projectmealplan.com/banana-protein-pancakes/