Banana Bread Protein Pancakes

banana bread pancakes

OK, so these are aren’t the most beautiful pancakes I’ve ever made… they definitely aren’t going to win any photography awards either (I was hungry and couldn’t be bothered 😉 ). That’s ok though, because what they lack in beauty, they make up for in taste and THAT was the goal. These pancakes basically are like little slices of moist banana bread, except I managed to sneak in some protein powder and whole wheat flour to up the nutritional content. 

These are a bit higher in carbs than my normal protein pancakes, mainly because they are loaded down with yummy bananas. I wanted to go for a really good pancake that everyone would enjoy and I purposely made them higher in carbs so I could enjoy them for the perfect post workout meal. These babies are so rich, you really dont need to top them with much- think banana bread people 😉 On top of that, they are FILLING.

In terms of substitutions, you could sub out the brown sugar with coconut sugar, stevia, xylitol etc depending on your nutrient/taste preferences. In addition, you could try making these with all protein powder (versus WW Pastry Flour & Protein) but they will come out a bit denser. I also like to play around with the type of proteins I use when baking (whey, blend, casein etc.), as well as brands. This can have a huge impact on the results. Chances are, if you’ve tried protein pancake recipes before and consistently get less than positive results, it’s probably because of the type of protein you’re using. I usually stick to blends when baking versus whey.

That being said, here’s the recipe. Enjoy and feel free to comment with any questions =)

Banana Bread Protein Pancakes

Recipe Type: Breakfast
Author: Melissa
Prep time:
Cook time:
Total time:
Serves: 12
  • 1 cup whole wheat pastry flour
  • 1 cup vanilla protein powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar (or coconut sugar, xylitol, Truvia)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup unsweetened vanilla almond milk
  • 1 tablespoon vanilla extract
  • 3 large extra-ripe bananas, mashed
  • 2 tablespoons coconut oil, melted
  1. MIx all dry ingredients in large bowl
  2. Mix wet ingredient separately and combine with mashed banana
  3. Slowly add dry ingredients to wet, blend well (batter will be thick)
  4. Drop onto preheated skillet/pan and cook for 2-3 min per side, until lightly golden brown
  5. Enjoy!
Serving size: 12 pancakes


Nutrition per pancake (based off 12 pancakes, brown sugar):

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About Melissa

Melissa Wilson is a Certified Strength and Conditioning Specialist through NSCA and received her Bachelor’s degree from California Polytechnic State University-San Luis Obispo. In addition to in-person training, Melissa is the founder of ProShape Fitness -- a healthy living company, which specializes in online fitness and nutrition coaching for individuals who want to get back into shape and adopt healthier lifestyle habits.

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