Banana Oat Protein Pancakes for Two
Blended banana-oat protein pancakes for two, built on banana, rolled oats, vanilla whey, whole eggs, egg whites, and 1% milk. Two servings at ~429 cal / 46g protein each; optional Greek yogurt + berry topping pushes protein past 50g.
Written and tested by
Matt McCabe · Recipe developer
Cal
429
Protein
46g
Carbs
42g
Fat
9g
Per serving · 1 of 2 / 3-4 pancakes / ~260-290g before toppings
Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.
Not sure how this fits your day? Run your numbers →
Prep
5 minutes
Cook
12-15 minutes
Total
20 minutes
Method
- 01Blend the batter. Add banana, eggs, egg whites, oats, whey, 1% milk, baking powder, vanilla, cinnamon, and salt to a blender. Blend until smooth.
- 02Rest the batter. Let it sit 2-3 minutes so the oats and whey hydrate. If it gets too thick to pour, blend in a small splash of 1% milk.
- 03Heat the skillet. Lightly coat a nonstick skillet or griddle with cooking spray and heat over medium-low.
- 04Cook the pancakes. Pour about 1/4 cup batter per pancake. Cook 2-3 minutes, until the edges look set and bubbles appear on top.
- 05Flip and finish. Flip carefully and cook another 1-2 minutes, until the center is set and both sides are lightly browned.
- 06Portion by count and weight. Make 6-8 medium pancakes total. Serve half the batch per person, usually 3-4 pancakes each. For exact tracking, weigh the cooked pancake batch and divide by 2.
- 07Add the optional topping if using. Top each serving with 50g nonfat Greek yogurt and 50g berries.
Notes from the kitchen
Protein powder brands vary a lot. The macro math assumes a typical vanilla whey at 120 cal / 24g protein per 30g scoop. Update the whey line if your label is different. Keep the heat at medium-low; protein pancake batter can brown before the center sets if the pan is too hot. The optional Greek yogurt + berry topping adds about 55 cal and 5.5g protein per serving and pushes the topped plate past 50g protein. Store cooked pancakes separately from yogurt and berries, refrigerated up to 4 days, or freezer-friendly up to 2 months (freeze in a single layer first, then transfer to a bag). Reheat 30-45 seconds in the microwave for a soft texture, or 3-5 minutes in a toaster oven or air fryer at 325F for better edges.
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