Add the banana, eggs, protein powder, and baking powder to a blender and blend until smooth and well combined, about 30-45 seconds. The mixture should be thick but pourable—if it seems too thick, add milk 1 tablespoon at a time until you reach the right consistency. I like to let the batter rest for a minute after blending so the baking powder can activate slightly, which gives you fluffier pancakes. Pour the batter into a measuring cup or small pitcher for easier pouring.

Place a non-stick skillet or griddle over medium heat and let it warm for about 2 minutes until a drop of water sizzles gently on the surface. Lightly grease the pan with butter or oil—this prevents sticking and creates a nice golden exterior. Medium heat is key here; too high and the outside will brown before the inside cooks through, too low and your pancakes will be dense.

Pour the batter from Step 1 into the center of the pan—you should get 2-3 pancakes depending on the pan size. Let them cook undisturbed for 2-3 minutes until the edges look set and the bottom is golden brown. Flip carefully and cook the other side for another 1-2 minutes until golden. I find that these protein pancakes cook faster than regular pancakes because of the egg content, so watch them closely to avoid overcooking. Transfer to a plate and serve warm.