If you’re searching for a delicious, healthy, and protein-packed breakfast that’s entirely vegetarian, look no further! These protein pancakes made with ripe bananas and creamy Greek yogurt are a game-changer.
Not only do they taste amazing, but they also provide the perfect balance of complex carbohydrates, natural sugars, and high-quality protein to fuel your day. Whether you’re an athlete, a busy professional, or just someone who loves hearty morning meals, these pancakes will keep you full and energized for hours.
Bananas add natural sweetness and moisture, while Greek yogurt enriches the batter with a creamy texture and an extra protein punch. Plus, this recipe is easy to make, gluten-free if you choose the right flour, and customizable to suit your taste.
Get ready to enjoy fluffy, fluffy pancakes that are nutritious and satisfying without compromising on flavor. Let’s dive into why these pancakes are a must-try and how to make them perfectly every time.
Why You’ll Love This Recipe
Protein-Packed: Thanks to Greek yogurt and added protein powder, these pancakes deliver a substantial amount of protein, supporting muscle repair and keeping hunger at bay.
Simple Ingredients: Made with pantry staples like bananas, oats, and yogurt, this recipe is accessible and budget-friendly.
Vegetarian & Gluten-Free Option: Perfect for vegetarians and can easily be made gluten-free by using gluten-free oats or flour.
Versatile & Customizable: Add nuts, seeds, or chocolate chips to tailor the pancakes to your liking.
Plus, they’re moist, fluffy, and naturally sweetened — what’s not to love?
Ingredients
- 1 cup rolled oats (use gluten-free if needed)
- 1 ripe banana, mashed
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 scoop vanilla protein powder (optional but recommended)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Cooking spray or coconut oil for cooking
- Optional toppings: fresh berries, maple syrup, chopped nuts, or additional Greek yogurt
Equipment
- Blender or food processor (to blend oats into flour)
- Mixing bowl
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Fork or whisk
Instructions
- Make oat flour: Place the rolled oats in a blender or food processor and blend until they reach a fine flour consistency. Set aside.
- Mix wet ingredients: In a mixing bowl, combine the mashed banana, Greek yogurt, eggs, and vanilla extract. Whisk until smooth and well incorporated.
- Add dry ingredients: To the wet mixture, add the oat flour, protein powder, baking powder, cinnamon, and a pinch of salt. Stir gently until just combined. The batter should be thick but pourable.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully: Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve warm: Stack your pancakes on a plate and add your favorite toppings such as fresh berries, a drizzle of maple syrup, or an extra dollop of Greek yogurt.
Tips & Variations
For fluffier pancakes, separate the eggs, whisk the egg whites to stiff peaks, and fold them gently into the batter last.
Try adding a tablespoon of chia seeds or ground flaxseeds for extra fiber and omega-3s.
If you prefer vegan pancakes, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based yogurt.
For a chocolate twist, add 1-2 tablespoons of cocoa powder and sprinkle some dark chocolate chips into the batter.
Feel free to swap bananas for applesauce or pumpkin puree to vary the flavor and nutrients.
Nutrition Facts
Nutrient | Amount per Serving (2 pancakes) |
---|---|
Calories | 280 |
Protein | 18g |
Carbohydrates | 35g |
Fiber | 5g |
Sugars | 8g (natural from banana and yogurt) |
Fat | 5g |
Saturated Fat | 1.5g |
Serving Suggestions
These protein pancakes are incredibly versatile and pair wonderfully with a variety of sides and toppings. For a balanced meal, serve with a handful of fresh berries or sliced fruit for extra vitamins and antioxidants.
Add a spoonful of nut butter or a sprinkle of toasted nuts for crunch and healthy fats. A drizzle of pure maple syrup or honey adds natural sweetness without overpowering the banana flavor.
For an indulgent twist, try topping with a dollop of whipped cream or a scoop of vanilla Greek yogurt. You can also enjoy these pancakes alongside a hot cup of coffee or your favorite smoothie.
More Delicious Recipes to Try
- Classico Sun Dried Tomato Alfredo Sauce Recipe – Perfect for your next pasta night!
- Cheese Penny Recipe – A cheesy delight to complement your meals.
- Chocolate Heaven Cake Recipe – Satisfy your sweet tooth with this decadent treat.
Conclusion
These best vegetarian protein pancakes with banana and Greek yogurt are a fantastic way to start your day with energy and nutrition. They combine wholesome ingredients to create a meal that’s both tasty and nourishing.
The natural sweetness of bananas paired with the creamy tang of Greek yogurt creates a delightful flavor balance, while the protein content helps keep you full and focused.
Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your diet, this recipe is simple enough to whip up any morning and flexible enough to customize with your favorite additions.
Don’t forget to experiment with toppings and mix-ins to keep breakfast exciting. Enjoy your cooking journey and happy eating!
📖 Recipe Card: Protein Pancakes with Banana and Greek Yogurt
Description: Delicious and fluffy protein pancakes made with banana and Greek yogurt for a nutritious vegetarian breakfast. High in protein and easy to prepare, perfect for a healthy start to your day.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 ripe banana
- 1/2 cup Greek yogurt
- 1/2 cup milk (dairy or plant-based)
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Cooking spray or oil for the pan
Instructions
- Blend oats in a blender until fine flour forms.
- Add protein powder, baking powder, cinnamon, and salt; blend briefly.
- Add banana, Greek yogurt, milk, egg, and vanilla extract; blend until smooth.
- Heat a non-stick pan over medium heat and lightly grease.
- Pour 1/4 cup batter per pancake onto the pan.
- Cook until bubbles form on the surface, then flip and cook 2-3 minutes more.
- Serve warm with extra Greek yogurt or fresh fruit if desired.
Nutrition: Calories: 280 | Protein: 22g | Fat: 5g | Carbs: 35g
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