Fluffy Banana Protein Pancakes

These Fluffy Banana Protein Pancakes are a healthy breakfast with simple ingredients that taste amazing and fill you up! Egg whites, protein powder and overripe bananas make up these low-fat and low-carb pancakes, for a complete and wholesome meal.

I decided to make these healthy pancakes because while we’ve been cooped up during  Shelter-in-Place I’ve been finding myself wanting to go back into my childhood and eat all the comfort food. However, with Ulcerative Colitis I need to be avoiding high carb meals and a lot of sugar as it can make my symptoms worse.

Now these aren’t exactly like the bisquick pancakes I had as a child but they are pretty darn good in their own rights! The reason this recipe works so well to make fluffy pancakes is by beating the egg whites, like you would for a meringue the batter becomes much lighter and airier.

For this recipe I used a the organic vanilla protein powder from Tone It Up since it is what I had, whatever protein powder you like should be fine. I also added some Vital Protein collagen to mine, however you can omit that and still get the same results. I found some sugar free maple syrup at Whole Foods last week and that is what I used to top my pancakes I was surprised by how good it tasted being sugar free however I’m sure you can find one similar.


  • 2 (20g each) scoops vanilla protein powder
  • 1 large very ripe banana
  • 1/8 tsp. Cinnamon or Vanilla 
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 scoop of Vital Protein Collagen (Optional)


1. Using two bowls, separate the egg whites and yokes carefully so none of the yolk gets into the egg whites. 

2. Beat the egg whites by hand for what feels like an eternity or get a machine and put it on high until they form soft peaks about 2 minutes. (If you got any of the yoke in the whites it could cause an issue with forming peaks)

3. In the second bowl with the egg yolks add the remaining ingredients and beat until smooth.

4. Gently fold ⅓ of the egg white mixture into the banana mixture until roughly combined. Continue slowly folding in the remaining egg whites into the mixture and until everything is well combined. 

5. Heat a skillet over low heat. Scoop 1/4 c. of the mixture onto the skillet and cook for 60-90 seconds on each side, depending on your stove top. 

6. Serve immediately and devour!

Optional: Top with fresh fruit, your favorite syrup or 1/3 c. plain non-fat Greek yogurt mixed with 1 Tbsp. honey.

Can I freeze these pancakes?

Yes, this recipe will make two servings, so if you are solo you can place the leftovers in the freezer, I would layered between parchment paper in a resealable bag and you will have a great breakfast option for the future! Just pop a few of the pancakes in the microwave or toaster oven for a minute and you have an easy and healthy breakfast. 

I hope you enjoy these as much as I did! Tag me in your photos, I would love to see how these turned out for you.