Banana & Peanut Butter Protein Pancakes

Ingredients

• 45 ml (3 tablespoons)milk (any kind)
• 2 largeeggs
• 10 ml (2 teaspoons)honey
• 2 heaped tablespoonsall-natural peanut butter
• 1 medium, cut into 1.3 cm (½-inch) roundsbanana
• 5 ml (1 teaspoon)vanilla extract
• 143 g (½ cup; 5 oz)non-fat plain Greek yoghurt
• 46 g (½ cup; 1.6 oz)rolled oats
• ½ teaspoonbaking powder
• ¼ cupsemisweet chocolate chips
• 1 tablespoonvanilla protein powder of choice (optional)

Instructions

1. 1

   Warm the oven

   Preheat the oven to 93°C (200°F) so you can keep the cooked pancakes warm while finishing the batch.

2. 2

   Blend the batter

   Add all the wet ingredients to a blender or small blender first, followed by the dry ingredients, leaving out the chocolate chips. Blend for about 10–15 seconds, until the oats are broken down and the batter is smooth. Sprinkle chocolate chips onto each pancake after pouring the batter, rather than blending them in.

3. 3

   Heat the pan

   Set a non-stick griddle or pan over medium heat. Flick a little water onto the cooking surface; if it sizzles, it is ready. Coat the surface with non-stick cooking spray.

4. 4

   Cook the first side

   Pour a scant ¼ cup of batter onto the griddle or pan for each pancake. Cook for 1–2 minutes, until the edges begin to set and bubbles appear on top. Lift an edge slightly to check the colour, aiming for a golden, maple shade.

5. 5

   Flip the pancakes

   These pancakes are softer and less firm than traditional ones, so slide the spatula underneath in one quick, smooth movement before turning each pancake over.

6. 6

   Finish cooking

   Cook the second side for a further 1–2 minutes, or until golden brown.

7. 7

   Keep them warm

   Transfer the pancakes to an oven-safe dish and keep them warm in the oven. Repeat with the remaining batter.

What are banana and peanut butter protein pancakes?

Pancakes are a familiar American breakfast, and this version takes its cues from the classic pairing of banana and peanut butter. Oats, eggs and Greek yoghurt make a thick, soft batter, while chocolate chips add sweetness.

Blending the mixture makes quick work of the oats and gives the batter a smooth consistency. The result is a smaller, more delicate pancake than a traditional flour-based flapjack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 8g protein, 22g carbs, 7g fat.

The oats and banana provide most of the carbohydrates, while peanut butter and chocolate chips contribute much of the fat. Eggs, Greek yoghurt and peanut butter supply protein; adding the optional protein powder will change the nutrition. For a more balanced plate, serve a portion with fresh fruit alongside.

Why blend the batter?

Wet ingredients first: adding them to the blender before the dry ingredients helps the blades catch and process the oats.

Short blend: 10–15 seconds is enough to break down the oats. Stop when the batter looks smooth rather than blending it longer than needed.

How to handle the chocolate chips

Add them last: the method keeps the chips out of the blender, where they can settle at the bottom. Scatter them over each pancake once the batter is in the pan.

Even coverage: add a few chips to each pancake so they are spread through the batch rather than concentrated in just a few.

Getting the pan and timing right

Test the heat: flick a little water onto the pan; a sizzle signals that it is ready. Use medium heat so the pancakes have time to cook through without colouring too quickly.

Watch the first side: allow 1–2 minutes, looking for set edges and bubbles on the surface before checking the underside for a golden colour.

Flipping soft pancakes

Use one smooth movement: slide a spatula fully under the pancake and turn it over decisively. A hesitant flip can fold or tear this softer batter.

Second side: cook for another 1–2 minutes, until golden brown. If a pancake feels fragile, give it a little longer on the first side before flipping.

Serving and keeping warm

Warm oven: transfer finished pancakes to an oven-safe dish in the preheated 93°C oven while you cook the rest. This lets you serve the batch together.

On the plate: serve them as they are, or add fresh fruit or a spoonful of yoghurt. These accompaniments complement the banana and peanut butter without changing the cooking method.

Recipe notes & tips

• Measure a scant ¼ cup of batter for each pancake to keep them a manageable size.
• Add chocolate chips after pouring the batter so they do not collect at the bottom of the blender.
• Check the underside briefly before flipping to avoid over-browning.
• Use a non-stick pan and cooking spray to help the delicate pancakes release cleanly.
• Keep cooked pancakes in the 93°C oven while you finish the remaining batter.

Variations

• Extra banana: serve with additional banana slices for a stronger fruit flavour.
• Nut-free: replace the peanut butter with a suitable seed butter.
• Different chips: use dark or milk chocolate chips in place of semisweet.
• Protein powder: include the optional vanilla protein powder for a more protein-focused version.
• Berry topping: serve with fresh berries for a fruity contrast.

Common mistakes to avoid

• Blending in the chips: they can settle at the bottom of the blender; scatter them over the batter in the pan instead.
• Flipping too soon: the pancake may tear while its edges are still unset; wait for bubbles and set edges.
• Using high heat: the outside can brown before the middle cooks; keep the pan at medium.
• Pouring too much batter: oversized pancakes are harder to turn; use a scant ¼ cup for each one.
• Flipping tentatively: the soft pancake can fold; slide the spatula underneath and turn in one smooth motion.

How to store

Refrigerate leftover pancakes in a covered container for up to 3 days. Reheat in a pan over low heat or in the microwave until warmed through.

Frequently asked questions