Banana Pancakes

These pancakes are protein packed and delicious. They’re also a great make-ahead breakfast. If you double the recipe, you’ll have plenty of pre-made breakfasts ready for mornings where you have “no time to eat”. Just store the cooked pancakes in freezer bags and reheat them in the toaster. These pancakes are tasty on their own, but you can top them with syrup or fresh fruit like sliced bananas.

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield2 servings
  • Serving Size3-4 pancakes
  • Energy322 cal


  • 1 cup oats
  • 1 cup egg whites
  • ¬Ĺ cup 0% plain greek yogurt
  • 1 banana
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • cooking spray



Combine oats, egg whites, greek yogurt, banana and vanilla in a blender and process until completely smooth. Add baking powder and process for a few seconds to mix in.


Heat a nonstick skillet over medium heat and coat with cooking spray. Slowly pour in enough batter to make a 3-4 inch pancake.


Cook until the bottom of the pancake is golden brown and bubbles appear on the top. Then flip and cook the other side for a minute or until golden brown. Repeat with remaining batter.

Variations and Options

Substitute 1% cottage cheese for greek yogurt (other types of yogurt will make the pancakes too thin to cook properly).  Sprinkle walnuts, pecans or blueberries on top of the pancake as it cooks, before you flip it over to cook the other side.

  • Nutritional Information

  • 2 servings per container
  • Serving Size3-4 pancakes
  • Amount per serving
  • Calories322
  • % Daily Value*Standard DV
  • Total Fat3.34 g78 g4.28%
  • Saturated Fat0.55 g20 g2.75%
  • Polyunsaturated Fat1.12 g
  • Monounsaturated Fat1.14 g
  • Total Carbohydrate46.82 g275 g17.03%
  • Dietary Fiber5.63 g28 g20.11%
  • Total Sugars10.03 g
  • Protein25.43 g50 g50.86%