These protein banana pancakes are a simple, nutrient-dense breakfast designed to support energy, muscle recovery, and balanced nutrition. Made with banana, eggs, and Studio KSL Protein, they provide a satisfying combination of protein and naturally occurring carbohydrates to fuel your morning.
They’re perfect as a high-protein breakfast, post-workout meal, or easy meal-prep option when you want something warm, nourishing, and quick to make.
Serves about 2–4
Ingredients
1 mashed banana
3 large eggs, whisked
½ teaspoon baking powder
½ teaspoon cinnamon
Pinch of sea salt
Small splash vanilla extract
Splash of unsweetened almond milk (add as needed for preferred batter consistency)
Instructions
Whisk the eggs and mash the banana, then combine them in a bowl.
Add the protein powder, baking powder, cinnamon, salt, vanilla extract, and almond milk.
Mix until the batter is smooth and slightly thick.
Let the batter sit for 1–2 minutes so it thickens slightly.
Heat a nonstick pan over medium-low heat.
Pour small pancakes onto the pan and cook for 2–3 minutes per side, until set and lightly golden.
Serve warm with your favorite toppings.
Tip: Cooking pancakes on medium-low heat helps them cook evenly and prevents the protein from drying out.
Topping Ideas: Maple syrup, Sliced bananas, Fresh strawberries, Blueberries, etc.
Why These Protein Pancakes Work
Studio KSL Plant-Based Protein helps support muscle recovery and satiety, making the pancakes more filling than traditional pancakes.
Bananas provide natural carbohydrates and potassium, helping support sustained energy.
Eggs add additional protein and create structure, giving the pancakes a soft texture.
Cinnamon adds flavor while supporting balanced blood sugar.
Storage
These pancakes can be meal prepped and stored in the refrigerator for up to 2 days. Reheat in the microwave or a skillet before serving.
