Protein Pancakes (Two-Ingredient Wonder) (150 calories, 18g protein)

It was one of those chaotic weekday mornings when I realized I needed a protein pancakes (two-ingredient wonder) in my life. My toddler was demanding pancakes, my husband was rushing out the door, and I was staring at the fridge like it held the secrets of the universe. That’s when I spotted the last two ripe bananas and a carton of eggs—my lightbulb moment. No flour, no protein powder, just two humble ingredients that transformed into fluffy, satisfying pancakes packed with 18g of protein per serving. And just like that, our go-to breakfast was born.

Why You’ll Love This Recipe

These pancakes are the ultimate kitchen hack for busy mornings, lazy weekends, or anytime you need a protein boost without the fuss. Here’s why they’re a game-changer:

Just two ingredients—bananas and eggs—no obscure pantry staples or last-minute grocery runs.
150 calories per serving with a whopping 18g of protein to keep you full for hours.
Naturally gluten-free and dairy-free, making them a crowd-pleaser for dietary restrictions.
Ready in under 10 minutes, faster than waiting in line at a coffee shop.
Kid-approved—my picky eater devours them, especially with a drizzle of maple syrup.
Endlessly customizable—add chocolate chips, berries, or spices to switch things up.

Ingredients For Protein Pancakes (Two-Ingredient Wonder)

You probably already have these staples in your kitchen, but here’s what you’ll need to make magic happen:

2 ripe bananas—the spottier, the better! They mash easier and add natural sweetness. If your bananas are underripe, pop them in the microwave for 15 seconds to soften.
4 large eggs—this is where the protein power comes in. For fluffier pancakes, separate the yolks and whip the whites to stiff peaks before folding them in (a pro tip I learned after a few trial runs).
Optional pinch of salt—just a dash balances the sweetness and enhances the flavor.

Step-by-Step Instructions For Protein Pancakes (Two-Ingredient Wonder)

Don’t let the simplicity fool you—these pancakes are foolproof, but a few tricks ensure they turn out perfect every time.

Mash the bananas in a medium bowl until smooth. A few small lumps are fine, but the smoother the mash, the more even your pancakes will cook. I use a fork, but a potato masher works too.
Whisk in the eggs one at a time, stirring until fully combined. The mixture should look like a thin batter with tiny banana flecks. If it’s too thick, add a splash of milk (though this technically makes it a three-ingredient recipe—shh!).
Heat a nonstick skillet over medium-low heat. Too hot, and the pancakes will burn before cooking through. Test the heat by flicking a drop of water—if it sizzles gently, you’re golden.
Pour ¼ cup of batter per pancake onto the skillet. Spread it slightly with the back of a spoon for even thickness. Listen for that satisfying sizzle—it’s the sound of breakfast coming together.
Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Peek underneath—if it’s golden, it’s time to flip. Use a thin spatula; these pancakes are tender.
Flip and cook another 1–2 minutes until the second side is lightly browned. They’ll feel springy to the touch when done.
Serve immediately with your favorite toppings. My family loves almond butter and sliced strawberries, but a pat of butter and honey never disappoints.

Timing

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Want to prep ahead? Mix the batter the night before and store it covered in the fridge. The bananas might darken slightly, but the flavor won’t change. Leftover pancakes freeze beautifully—just layer them between parchment paper in a zip-top bag.

Substitutions & Variations

This recipe is a blank canvas. Here’s how to make it your own:

Vegan? Swap eggs for flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit 5 minutes). The texture will be denser but still delicious.
Add-ins: Fold in blueberries, dark chocolate chips, or a sprinkle of cinnamon after mixing.
Extra protein: Stir in a scoop of vanilla protein powder (add a splash of milk to thin the batter if needed).
Nutty crunch: Top with chopped walnuts or pecans before flipping.

Mistakes To Avoid

After burning (and salvaging) more batches than I’d like to admit, here’s what I’ve learned:

Don’t overmix the batter—it makes the pancakes tough. Stir just until combined.
Skip high heat—low and slow ensures they cook through without scorching.
Use ripe bananas—green ones won’t mash well and taste starchy.
Flip once only—fidgeting leads to broken pancakes. Trust the process.
Grease lightly—if your skillet isn’t nonstick, use a whisper of butter or oil. Too much makes them greasy.

You May Also Like : 15 High Protein Low Calorie Breakfast Recipes

Storage & Reheating

Fridge: Store cooled pancakes in an airtight container for up to 2 days.
Freezer: Freeze for up to 1 month. Reheat straight from frozen—no thawing needed.
Reheating: Microwave for 30–60 seconds or toast in a dry skillet until warm. They’ll lose a bit of fluffiness but still taste great.

What to Serve It With

These pancakes are versatile enough for sweet or savory pairings. Try them with:

A dollop of Greek yogurt and a drizzle of honey for extra protein.
Crispy bacon or turkey sausage for a hearty breakfast plate.
A sprinkle of chia seeds and coconut flakes for tropical vibes.
A side of scrambled eggs (yes, more eggs!) for a double-protein punch.

Final Thoughts

This protein pancakes (two-ingredient wonder) recipe proves that simple can be spectacular. Whether you’re meal-prepping for the week or whipping up a lazy Sunday brunch, it’s a reminder that great food doesn’t need to be complicated. Give it a try, and let me know how you customize it—I’m always hunting for new ideas!