Save I stumbled onto these pancakes by accident on a rushed Tuesday morning when I had exactly three things in my kitchen and a hungry stomach. No flour, no milk, no fancy ingredients—just eggs, a soft banana on the counter, and protein powder I'd been meaning to use. Twenty minutes later, my kitchen smelled like a diner, and I realized I'd found something special that didn't require a grocery list.
I made these for my roommate once on a Sunday morning when we were both too tired to leave the apartment. She took one bite and said, "Wait, this is just eggs and banana?" like I'd performed some kitchen magic. The fact that something so simple could feel indulgent enough for a weekend breakfast—that's when I knew I'd keep making them.
Ingredients
- 2 large eggs: The structure-builder here, turning simple ingredients into something that actually flips without falling apart; room temperature eggs blend more smoothly.
- 1 ripe banana: Look for one with a few brown spots—that sweetness and moisture is what makes these taste like a real breakfast, not a protein shake in pancake form.
- 1 scoop protein powder (about 30g): Vanilla works beautifully, but unflavored disappears into the background if you prefer to taste just the banana.
- Coconut oil or nonstick spray: A light coating is all you need; too much and you're eating fried pancakes instead of pancakes with a gentle kiss of oil.
Instructions
- Mash the banana until it's truly smooth:
- Use a fork and press it against the bowl's sides until there are no visible lumps. Lumpy batter means spotty pancakes, so take the extra 30 seconds here.
- Whisk in eggs and protein powder:
- The mixture will look thin at first, almost batter-like, and that's exactly right. Whisk until you don't see any powder streaks or clumps—the texture should be completely unified.
- Heat your skillet and add a whisper of oil:
- Medium heat is your friend; too hot and they'll brown before cooking through inside. Let it warm for a minute so drops of water sizzle on contact.
- Pour small portions onto the skillet:
- About 2 tablespoons creates pancakes about 3 inches across—manageable and cook evenly. They'll spread slightly but stay somewhat compact.
- Watch for bubbles, then flip:
- When the top looks dry with small craters, the edges firm up, that's your signal to flip. A quick wrist flick works better than a flip; these are more delicate than regular pancakes.
- Cook the second side until golden:
- Just 30 to 60 seconds—you're looking for a light golden color, not brown. Overcooked and they get rubbery; you want them custardy inside.
- Serve while they're still warm:
- These taste best straight off the skillet, maybe topped with berries or a dollop of Greek yogurt.
Pin it Last month, my niece visited and refused to eat "healthy breakfast" until she tasted one of these. She asked for seconds before I'd even cleaned the pan, which felt like winning the lottery of seven-year-old approval. That's when pancakes stop being just breakfast and become the thing that brings people to the table.
Flavor Adventures You Can Try
The beauty of this base is that it takes flavoring beautifully. A pinch of cinnamon swirled in transforms them into something that feels autumnal and warm, while a splash of vanilla extract adds sophistication without changing the texture. I've experimented with almond extract (surprisingly delicious), a tiny bit of honey in the batter, and even a handful of chocolate chips pressed into the tops before flipping. Each variation tastes different enough to feel intentional rather than like you're just riffing.
Toppings That Turn Them Into Something More
These pancakes are a canvas if you want them to be. Fresh berries make them feel fancy, Greek yogurt adds tang and creaminess, and a drizzle of maple syrup brings warmth and sweetness. Nut butters—peanut, almond, or tahini—turn them into a protein powerhouse, while sliced strawberries and a sprinkle of granola add texture and brightness. I've even topped them with a fried egg on occasion, turning them into something between breakfast and lunch that somehow works perfectly.
- Pair with a strong coffee and these feel like a cafe breakfast that you just happened to make at home.
- A small dollop of jam mixed with yogurt creates a filling that's both indulgent and nutritious.
- Coconut flakes and a touch of honey bring a tropical spin that makes mornings feel like vacation.
Why This Recipe Keeps Happening in My Kitchen
These pancakes are dependable in a way that matters on busy mornings. There's no long ingredient list to manage, no special equipment, and no failed attempts that leave you frustrated before 7am. They've become my go-to breakfast when I want to feel nourished rather than just fed, and when I want to prove to myself that simple ingredients can still taste like something worth savoring.
Pin it These pancakes have become the answer to the question, "What can I make in 15 minutes that won't leave me hungry?" They're breakfast for one, breakfast for company, and that quiet victory of turning minimal ingredients into something that tastes intentional.
Frequently Asked Questions
- → What gives these pancakes their fluffy texture?
The combination of mashed ripe banana and eggs creates a light and airy batter that results in fluffy pancakes once cooked.
- → Can I use different protein powders?
Yes, vanilla, unflavored, or plant-based protein powders can be used to suit dietary preferences and add nutritional value.
- → How do I prevent sticking while cooking?
Lightly grease the skillet with coconut oil or nonstick spray before pouring the batter to ensure the pancakes don't stick.
- → Are these pancakes suitable for gluten-free diets?
Yes, since they contain no flour or gluten-containing ingredients, making them naturally gluten-free.
- → What toppings complement these pancakes well?
Fresh fruits, yogurt, maple syrup, or nut butter all add flavor and texture, enhancing the overall experience.
- → Can I add extra flavors to the batter?
Absolutely! A dash of cinnamon or a splash of vanilla extract boosts the taste without altering the texture.