Protein-Packed Banana Oat Pancakes
10min
15min
2
538
Chef's Note
For extra fluffy pancakes, separate the egg whites and whip them to soft peaks before folding into the batter. This creates more air pockets and a lighter texture. You can also prepare the dry ingredients the night before to save time in the morning. These pancakes freeze well - just place parchment paper between each pancake before freezing, then reheat in a toaster.
Tags
Ingredients
1 cup rolled oats
4 scoops (30g each) protein powder (vanilla)
2 medium ripe bananas
6 large egg whites
1/2 cup almond milk (unsweetened)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon coconut oil
2 tablespoons maple syrup
1 cup fresh berries
Instructions
- 1
Place 1 cup of rolled oats in a blender and pulse until they reach a flour-like consistency.
- 2
Add 4 scoops of protein powder, 2 peeled ripe bananas, 6 large egg whites, 1/2 cup of unsweetened almond milk, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract to the blender.
- 3
Blend all ingredients until smooth, about 30-45 seconds. Let the batter rest for 5 minutes to thicken slightly.
- 4
Heat a non-stick skillet over medium heat and add a small amount of coconut oil (about 1/2 teaspoon per batch).
- 5
Pour approximately 1/4 cup of batter for each pancake into the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- 6
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- 7
Repeat with remaining batter, adding more coconut oil as needed between batches.
- 8
Serve pancakes warm, topped with 1 tablespoon of maple syrup per serving and fresh berries.
Nutrition Information (per serving)
538
65g
67g
15g
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