These delicious Banana Walnut Protein Pancakes are our go to Sunday morning breakfast. They’re packed full of protein (but no protein powder!) and are made without any refined grains or sugar. You will LOVE them!
It’s pancake daaaaaayyyyyy! I have been waiting FOREVER to share a pancake recipe with you. For the past 5 years, 2 months, and 2 days I’ve been coveting the beautiful pictures of pancakes all over Pinterest, stacked high for days with drippy syrup running down the sides. I’ve been dreaming of getting behind the camera to take my own pancake shots.
Sidebar → You now know that I have the nerdiest food blogger dreams ever. Seriously, who dreams for years about taking pictures of pancakes? I’m a bit embarrassed.
There was always one little thing that stopped me. Are you ready for it? (another embarrassing moment coming up) Here’s the truth: I don’t like pancakes.
Or more accurately: I didn’t like pancakes until I had these protein pancakes.
This is my handsome man’s recipe, and I beg him to make them for me every weekend. They’re denser than regular fluffy (in my mind boring and gross) pancakes and, because of the bananas in them, they’re also tender.
The key ingredients are oats, oat flour, bananas, and walnuts so they’re not only healthy for you, they’ll keep you full all morning. We usually eat them sometime between breakfast and lunch (brunch!) and they fill us up till dinner time.
Here’s another truth (so many confessions today): We never eat our banana walnut protein pancakes with the caramelized bananas and candied walnuts on top.
Seriously guys, we’re pretty normal regular people here and we don’t get all food fancy every weekend. Normally, we (meaning my handsome man) makes the pancakes twice as big and we cover the tops with plain yogurt and whatever fruit we find in the fruit bowl/ freezer/ in canning jars we keep stored under the bed.
I wanted to make our basic protein pancakes a little more special for you guys. You can choose to make the toppings or channel our weekend laziness and just dollop on some yogurt.
What you need to know about banana walnut protein pancakes:
- The batter will look quite chunky when you pour it into the pan. Don’t worry, it will bind together.
- Just like with regular pancakes, you want the middle to look bubbly and start to dry before you flip them. It’s a little harder to tell when these guys are ready to flip as they’re not as smooth as a regular pancake. See that the top begins to dry and turn a mat color before you flip them.
- If you don’t have a non-stick pan, use butter to cook them. Butter always helps prevent food from sticking, not just these pancakes.
- You can switch up the nuts or use a combination. We really like using pecans, too.
- If you don’t have a griddle, you can use a few frying pans to cook several pancakes at the same time. Or not, your choice.
- The recipe is very forgiving. I’ve never seen my man use anything resembling a measuring cup or spoon when he makes these, and they always turn out great.
If you make these Banana Walnut Protein Pancakes make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1½ cup rolled oats
- ½ cup oat flour or all-purpose flour (sub gluten-free, if needed) - see notes
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ¼ teaspoon cinnamon
- 2 bananas, chopped
- 1¼ cups milk of your choice or water (I like Veggemo Vanilla)
- 3 tablespoons melted coconut oil, butter, or neutral flavored oil
- 1 large egg
- Coconut oil, butter, or neutral flavored oil, for the pan (see notes)
- Maple syrup, to serve
- 1 teaspoon coconut oil
- 1 banana, sliced
- ½ cup walnuts
- 2 tablespoons honey
- ½ teaspoon coconut oil
- In a large bowl, whisk the oats, oat flour or all-purpose flour, baking powder, sea salt, and cinnamon. Add the bananas, milk, coconut oil, and egg and whisk well.
- Heat a small amount of coconut oil, butter, or neutral flavored oil in a frying pan over medium heat. Add ½ cup of the protein pancake batter to the pan and shake the pan gently to spread it out. Let the pancake cook for 5-6 minutes, until it appears mostly dry on top and is browned on the bottom. Flip the pancake over and cook for 2 minutes on the other side. Repeat with the remaining batter, greasing the pan between each pancake.
- While the pancakes are cooking, make the caramelized bananas and candied walnuts. Heat the 1 teaspoon of coconut oil in a small frying pan over medium-high heat. Add the banana slices and let them cook undisturbed for 1 minute. When they are brown on one side, remove them from the pan and place them on a piece of parchment paper.
- To the same pan, add the walnuts, honey, and coconut oil. Bring to a boil and let it continue to boil while stirring frequently, until the honey starts to brown. Immediately remove the pan from the heat and spread the walnuts in a single layer on the parchment paper with the bananas.
- Serve the protein pancakes with the caramelized bananas, candied walnuts, and some maple syrup on top.
If you use all-purpose flour in this recipe, it won't be refined grain free like I've stated it is in the post. Use whichever flour suits your diet best.
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