*this blog post and recipe is sponsored by Ancient Nutrition. There are links in this post that are affiliate links which I may receive a small commission, with no extra cost to you!*
Who doesn't love a fluffy, tall stack of delicious pancakes? Add in smashed banana, cinnamon, and two scoops of Multi Collagen Protein powder, and you've just leveled up breakfast time in a BIG way. These high protein banana pancakes are my new favorite pancake recipe, and I know this will be yours too.
We love pancakes here, such as my paleo pancakes or my oatmeal version, but these banana pancakes just take the crown.
I've made a few different pancake recipes before, but this one quite literally takes the cake. They're insanely fluffy, packed with banana and cinnamon flavor, and loaded with two heaping scoops of Ancient Nutrition's Multi Collagen Protein Powder. I mean, it doesn't get much better than that.
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Recipe at a Glance:
- Taste - These high protein banana pancakes are fluffy, airy, filled with banana flavor, a touch of cinnamon and vanilla. They're the perfect breakfast treat.
- Bake Time - The batter comes together in just minutes, and making the pancakes themselves takes about 10 minutes.
- Bake Level - Making pancakes is a very standard, entry level recipe for anyone to make.
- Best Served With - Whip up a batch of these high protein pancakes for a protein filled breakfast alongside a broccoli cheddar quiche, high protein muffins with chocolate, and mango yogurt popsicles.
What is collagen powder?
Collagen powder is a form of protein powder that supports joints, skin, nails, and overall quality of your gut. A Multi Collagen Protein powder such as Ancient Nutrition, has multiple forms of collagen! I love adding collagen to my recipes, especially breakfast recipes to get added nutrients in my morning meal. More benefits include:
- Healthy hair growth and thickness
- Sourced from grass-fed and pasture-raised sources.
- Offers 100% of your daily vitamin C.
You can read more about Ancient Nutrition's Multi Collagen Protein Powder here, and buy to make this recipe!
The Ingredient List
- All Purpose Flour - A very trusty flour that is good for just about any baking needs. I love using all purpose flour in pancakes as it makes the batter nice and fluffy.
- Baking Powder - Our leavening agent that helps the pancakes stay fluffy.
- Cinnamon - typically I would suggest just a small serving, but I used 2 large tablespoons to really let the flavor of cinnamon come through in the pancakes.
- Multi Collagen Protein Powder - Ancient Nutrition MCP as it's commonly referred to is a great source of protein and is great for overall hair, nail, skin, and joints.
- Eggs - Eggs help bind the ingredients together and also aid in keeping these pancakes fluffy.
- Oil - A neutral oil like olive oil or avocado oil helps to retain moisture, fluffiness, and flavor.
- Vanilla Bean Paste - vanilla bean paste is a thicker version of vanilla extract, and I love it in this recipe. Read on to see what you can use in replacement of this.
- Banana - we really only need one large smashed banana for this recipe.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Process Photos
Step 1: Begin by mixing the flour, cinnamon, baking powder, and collagen powder in a large measuring bowl, then set aside.
Step 2: In a large bowl, mash the banana with a fork, then add in the eggs, milk, oil, and vanilla bean paste. Whisk thoroughly to combine all ingredients.
Step 3: To the wet ingredients, pour in the mixed dry ingredients and whisk again to combine. Do not over mix!!
Step 4: Prepare a large frying pan with spray or butter, and ladle ¼ to ½ cup of batter into the pan, cooking until the sides begin to brown and bubble on the top (approximately 2 minutes), then flip. Repeat until all batter is used.
Simple Swaps and Substitutions
- Milk - instead of using regular milk or half and half, feel free to swap with almond or oat milk.
- Flour - use a gluten free flour that you trust, but I would suggest using a 1:1 gluten free flour here.
- Vanilla Bean Paste - you can simply use vanilla extract instead.
How do I store these pancakes? Can I freeze them?
These pancakes will stay in a tightly sealed container for up to 4-5 days. I also suggest adding a batch to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which they were baked, and they will be good for up to one month in the freezer.
Hungry for More?
Looking for other recipes like this? Try these:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Fluffy Banana Cinnamon Protein Pancakes Recipe
Equipment
- 1 frying pan
- 1 large mixing bowl
- 1 whisk
- measuring cups and spoons
Ingredients
- 192 grams all purpose flour 1 ½ cups
- 2 teaspoon baking powder
- 2 tablespoon cinnamon
- 2 scoops Ancient Nutrition Multi Collagen Protein Powder
- 1 large banana mashed
- 2 large eggs
- 3 tablespoon olive or avocado oil
- 1 cup milk
- 1 tablespoon sugar
Instructions
- In a large mixing bowl, mash the banana with a fork until it's flattened separated.1 large banana
- Crack in the eggs and whisk together until combined.2 large eggs
- To the bowl, add in the milk, vanilla extract, oil, and sugar, then whisk until combined.1 cup milk, 1 tablespoon sugar, 3 tablespoon olive or avocado oil
- Combine the dry ingredients in a separate bowl, then add to the wet ingredients. Whisk until just incorporated.192 grams all purpose flour, 2 tablespoon cinnamon, 2 scoops Ancient Nutrition Multi Collagen Protein Powder, 2 teaspoon baking powder
- Heat a large frying pan with cooking spray or butter, then ladle ½ cup batter into the pan.
- Cook until the batter forms bubbles, then flip. Repeat until the batter is finished.
- Top with butter, whipped cream, and/or fresh sliced banana.
Micheal says
you have the vanilla extract in the instructions but not in the ingredients list. how much?
Morgan Peaceman says
Ah sorry about that, 1 tbsp is good!