MINI PROTEIN PANCAKES
Mini Protein Pancakes offer a wholesome and energising snack that packs protein, fibre and natural sweetness into a small and delicious bite. Made with mashed bananas, oats, eggs and optional protein powder, these pancakes are soft, fluffy and satisfying without added sugars. Whether served warm straight from the pan or cooled and packed for on-the-go convenience, they deliver a balanced combination of nutrients to support energy levels and recovery. Ideal for children and adults alike, these are perfect for a quick breakfast, a post-workout boost or a mid-afternoon snack. With just a few common ingredients, this simple recipe can be prepared in minutes, making it a go-to choice for busy weekdays. Enjoy the mild sweetness of bananas paired with the subtle savoury undertones from oats and eggs, which are naturally delicious, nutritionally sound and completely fuss-free.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
5 ingredients or less, Pan-Fry
OCCASION/HOLIDAY
Summer, Family Reunion, Picnic, Graduation, Mother’s Day, Back to School, Poker / Game Night, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low/ No Sugar, High Fibre, Kid Friendly, Quick & Easy, Low Fat, Wheat / Gluten-Free
DISH TYPE
Cake
INGREDIENTS
There are the following ingredients for Mini Protein Pancakes:
- 1/4 mashed banana
- 1 egg
- 1 tablespoon oats
- 1/2 scoop protein powder (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 212.5 kcal
- Fat: 6.1 g
- Saturated Fat: 1.7 g
- Carbohydrate: 19.9 g
- Sugar: 8.7 g
- Sodium: 226.5 mg
- Protein: 19.9 g
- Cholesterol: 160 mg
- Calcium: 70.8 mg
- Potassium: 414.6 mg
- Fiber: 3.3 g
- Iron: 4 mg
- Vitamin D: 0.9 mg
PREPARATION
These steps are followed for the preparation of Mini Protein Pancakes:
- Mash The Banana: In a small mixing bowl, mash 1/4 of a ripe banana until smooth using a fork.
- Add Wet Ingredients: Crack the egg into the bowl and whisk it together with the banana until thoroughly combined.
- Incorporate Dry Ingredients: Stir in 1 tablespoon of oats and the optional 1/2 scoop of protein powder. Mix well until the batter is smooth and thick.
- Heat The Pan: Lightly grease a non-stick pan with a drop of oil and place it over medium-low heat.
- Cook Pancakes: Spoon small portions of the batter into the pan. Cook each side for about 1 to 2 minutes until golden brown and firm.
- Serve: Plate the mini pancakes and enjoy them warm or let them cool and store for later.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Use Ripe Bananas: A very ripe banana will blend more easily and add natural sweetness.
- Non-Stick Is Key: Use a non-stick or well-greased pan to avoid sticking.
- Keep It Small: Smaller pancakes are easier to flip and cook evenly.
- Batch Cooking: Double or triple the mixture for batch prep during the week.
VARIATIONS
- Gluten-Free Option: Use certified gluten-free oats to suit dietary restrictions.
- Flavour Boost: Add a pinch of cinnamon or vanilla essence for extra warmth.
- Fruit Mix-Ins: Fold in a few chopped blueberries or raspberries before cooking.
- Nut-Free Protein: Use a seed-based protein powder if catering to nut allergies.
PREPPING AND STORAGE
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze mini pancakes between layers of baking paper in a sealed container for up to 2 months.
- Reheating: Warm in a dry pan or microwave for 30 seconds before serving.