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High-protein pancake bread recipe

High-Protein Pancake Bread Recipe

This High-Protein Pancake Bread is the perfect balance of fluffy, sweet, and nutritious — like pancakes and banana bread had a healthy baby! Packed with protein powder, oats, and Greek yogurt, it’s an energizing breakfast or snack that keeps you full for hours. Perfect for meal prep, post-workout fuel, or a quick grab-and-go breakfast.
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 45 minutes
Servings: 8 Servings
Course: Breakfast, Healthy Baking, Snack
Cuisine: American, fitness
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • Dry Ingredients:
  • 1 cup oat flour or blended rolled oats
  • ½ cup vanilla protein powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • Pinch of salt
  • Wet Ingredients:
  • 2 ripe bananas mashed
  • ½ cup Greek yogurt
  • 2 large eggs
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 2 tbsp almond milk if needed for texture
  • Optional Add-ins:
  • ¼ cup dark chocolate chips
  • 2 tbsp chopped nuts walnuts, pecans, or almonds

Equipment

  • Mixing bowls
  • Whisk
  • 9x5-inch loaf pan
  • Parchment paper
  • Measuring cups & spoons
  • Oven

Method
 

  1. Preheat the Oven
  2. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  3. Mix Dry Ingredients
  4. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  5. Combine Wet Ingredients
  6. In another bowl, mash bananas, then mix in Greek yogurt, eggs, maple syrup, vanilla, and almond milk.
  7. Combine and Fold
  8. Add wet ingredients to dry and mix gently until just combined. Don’t overmix. Fold in chocolate chips or nuts if desired.
  9. Bake
  10. Pour batter into the loaf pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool and Slice
  12. Let cool for 10–15 minutes before slicing. Serve warm or store for meal prep.

Notes

Use whey or plant-based protein powder — just adjust milk as needed for texture.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
For a sweeter loaf, add a sprinkle of brown sugar or more maple syrup.
Great topped with almond butter, yogurt, or fresh fruit for extra flavor and nutrition.