Peanut Butter Banana Protein Pancakes — Light, fluffy, EASY pancakes that pack 13+ grams of PROTEIN per serving!! The peanut butter-infused maple syrup is rich, decadent, and you’ll never settle for plain maple syrup again!!
Easy High Protein Pancakes Recipe
If you’re looking for extremely easy pancakes that are soft, fluffy, light, and pack extra protein, look no further than this recipe.
I used the new Krusteaz Protein Buttermilk Pancake Mix and it couldn’t be easier. You don’t even need to add milk or eggs. Just add the mix to a bowl and add water.
I love that you don’t have to go out for buttermilk but can still enjoy the lovely taste of buttermilk pancakes with this mix. One serving of these homemade protein pancakes packs 13 grams of protein, and if you choose to add eggs or milk to the mix, the protein quotient goes up even more. I made them with both water and milk and they were great both ways.
I drizzled the pancakes with peanut butter for even more protein. Peanut butter that’s been infused into maple syrup, of course.
It’s decadent, rich, and the warm pancakes soak it up beautifully. I don’t know how I’ll ever go back to plain maple syrup after this ultra scrumptious version.
This is such a fast and easy breakfast that’s perfectly doable for weekdays, or try it for your next brunch or as breakfast-for-dinner when you’re wanting to change things up!
What’s in Banana Protein Pancakes?
Something that sets this protein pancake recipe apart from others is that there’s no protein powder in them! Here’s what you’ll need to make protein pancakes without protein powder:
- Krusteaz Protein Pancake Mix
- Water or milk
- Maple syrup
- Creamy peanut butter
- Banana slices
- Chocolate chips (optional)
How to Make Banana Protein Pancakes
Whisk together the protein pancake mix and water or milk. Stir in the bananas. Pour the batter onto a preheated skillet and cook until bubbles form. Flip the pancakes and keep cooking until golden.
I garnished the homemade protein pancakes with more bananas and I couldn’t resist adding a few chocolate chips. My daughter devoured a big stack in record time and said the chocolate chips were the perfect touch.
Can I Freeze These Pancakes?
Yes! Cook according to recipe instructions, then place on a wire rack and let cool completely. Once cooled, seal inside a freezer bag and freeze for up to 3 months. You can reheat the pancakes from frozen in the microwave, oven, or toaster.
Can I Add Other Mix-Ins?
Of course! Chocolate chips, peanut butter chips, dried fruit, and nuts would all be delicious additions.
Tips for Making the Best Protein Pancakes
Consider this recipe a jumping off point for any other protein pancakes you want to make. I love these banana protein pancakes, but you can experiment with different fruits, toppings, etc.
Be sure to use pure maple syrup for this recipe. It mixes better with the peanut butter and has a purer maple flavor than pancake syrup.
Once the batter has been whisked together, you need to make the pancakes immediately. You can’t prep the batter in advance!
Pin This Recipe
- 1 cup Krusteaz Protein Buttermilk Pancake Mix
- 2/3 cup cold water or milk
- 1/2 cup maple syrup
- 1/4 cup creamy peanut butter
- 1 large banana, sliced into thin rounds
- mini semi-sweet chocolate chips, optional for garnishing
- To a medium bowl, add the pancake mix, water, and whisk to combine; don’t overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
- Heat a griddle to 375F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.
- For the FULL RECIPE VISIT KRUSTEAZ
Amount Per Serving: Calories: 478Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 207mgCarbohydrates: 61gFiber: 4gSugar: 43gProtein: 23g
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Post is brought to you by Krusteaz. The recipe, text, images, and opinions expressed are my own.