Protein Banana Fluffy Breakfast

# The Ingredients You'll Need:

01 - 2 large eggs

02 - 1 ripe banana

03 - 1 scoop (1 oz) vanilla or unflavored protein powder

04 - 1 teaspoon coconut oil or nonstick cooking spray

01 - In a medium bowl, mash the banana until smooth.

02 - Add eggs and protein powder to the mashed banana and whisk until fully incorporated and smooth.

03 - Heat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.

04 - Spoon approximately 2 tablespoons of batter onto the skillet for each pancake.

05 - Cook for 1 to 2 minutes until small bubbles form on the surface and edges appear set.

06 - Carefully flip pancakes and cook for another 30 to 60 seconds until golden brown and cooked through.

07 - Serve immediately with preferred toppings such as fresh fruit, yogurt, or maple syrup.

01 -

Just three ingredients means no complicated shopping trips or ingredient guilt.
Ready in 15 minutes total, making it perfect for mornings when you're hungry and impatient.
High protein content keeps you satisfied way longer than regular pancakes.
Naturally gluten-free without any special ingredients or adjustments needed.

02 -

The banana must be ripe—I once used an underripe one out of stubbornness and the batter stayed grainy and the pancakes came out tough.
Don't flip too early or too many times; let the bottom set completely or they'll tear and fall apart in the pan.
The batter is thinner than you expect but that's correct; thicker batter makes dense, rubbery pancakes.

03 -

Use chocolate or coffee-flavored protein powder for a totally different but equally delicious pancake experience.
If your batter is too thick after mixing, add a tablespoon of milk—sometimes bananas vary in water content and tiny adjustments make all the difference.