Banana Pancakes with Peanut Butter Maple Drizzle

Fluffy, delicious, and perfect for a satisfying breakfast or post-workout meal!

These pancakes are everything you want in a quick, high-protein breakfast—fluffy, naturally sweet, and packed with nutrients to keep you full and energized. Plus, they’re super easy to whip up with just a blender and one bowl!

This recipe makes 1 serving (double the recipe for 2).

Macros (per serving):

Calories: 597

Protein: 54 g

Carbs: 77 g

Fat: 13 g

Ingredients

Dry Ingredients

• 35 g rolled oats (blended into flour)

• 30 g whey protein isolate (Promix)

• ½ tbsp cinnamon

• 1 tsp baking soda

Wet Ingredients

• 1 banana (about 100 g), mashed

• 1 egg

• 35 g plain 0% Greek yogurt

• 80 g almond milk

• Dash of vanilla extract

Peanut Maple Drizzle

• 2 tbsp PB Fit

• 2 tbsp maple syrup

• Splash of water

Instructions

1. Prepare oat flour: Blend rolled oats in a blender until they become a fine flour.

2. Mash banana: In a bowl, mash the banana with a fork until smooth.

3. Mix wet ingredients: In a mixing bowl, whisk together the mashed banana, egg, Greek yogurt, almond milk, and vanilla extract.

4. Add dry ingredients: Stir in the oat flour, protein powder, cinnamon, and baking soda. Mix until you have a smooth, pourable pancake batter.

5. Cook pancakes: Heat a non-stick pan over medium heat and lightly coat with avocado or olive oil spray. Pour in the batter to form medium-sized pancakes. Cook until bubbles form on the surface, flip, and cook the other side until golden brown.

6. Make drizzle: Mix PB Fit and maple syrup with a splash of water until you reach a pourable consistency.

7. Serve: Drizzle over pancakes, sprinkle with a little extra cinnamon, and enjoy!