Banana Walnut Protein Pancakes
10min
15min
1
485
Chef's Note
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate fully. You can also substitute the oat flour with almond flour for a lower-carb option, though the texture will be slightly different.
Tags
Ingredients
1 medium ripe banana
1 large egg
2 large egg white
1 scoop (30g) vanilla protein powder
1/4 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons walnuts
2 tablespoons Greek yogurt
1 teaspoon coconut oil
1 tablespoon maple syrup
Instructions
- 1
In a medium bowl, mash 1 medium ripe banana with a fork until smooth with minimal lumps.
- 2
Add 1 large egg and 2 large egg whites to the mashed banana and whisk until well combined.
- 3
In a separate bowl, mix 1/4 cup oat flour, 1 scoop (30g) vanilla protein powder, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- 5
Fold in 1 tablespoon of chopped walnuts, reserving the other tablespoon for topping.
- 6
Heat a non-stick skillet over medium heat and add 1 teaspoon coconut oil.
- 7
Pour about 1/4 cup of batter for each pancake into the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- 8
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- 9
Repeat with remaining batter, making about 3-4 pancakes total.
- 10
Serve pancakes topped with 2 tablespoons Greek yogurt, remaining 1 tablespoon chopped walnuts, and 1 tablespoon maple syrup.
Nutrition Information (per serving)
485
35g
52g
18g
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