Mash the bananas: In a medium bowl, mash the bananas with a fork until mostly smooth. A few small lumps are okay.

Whisk in the eggs: Add the eggs and whisk until fully combined and lightened a bit. This helps the pancakes set nicely.

Stir in protein powder: Add the protein powder and stir until you have a smooth batter. If it looks very thick, add 1–2 teaspoons of water or milk to loosen it slightly.

Preheat the pan: Heat a nonstick skillet or well-seasoned griddle over medium-low heat. Lightly grease with butter, oil, or cooking spray.

Portion small pancakes: Scoop about 2 tablespoons of batter per pancake. These hold together better when they’re small. Aim for 3–4 inches wide.

Cook low and slow: Cook for 2–3 minutes, until the edges look set and small bubbles form on top. Carefully flip and cook another 1–2 minutes. If they brown too fast, lower the heat.

Serve warm: Enjoy as is, or top with Greek yogurt, berries, nut butter, or a drizzle of maple syrup.