Banana-Nut Protein Pancakes with Scratch-Made Sugar-Free Maple Syrup

Prepare the sugar-free syrup by combining 100g granulated erythritol and 120ml water in a small saucepan over medium heat. Stir until the sweetener dissolves and the liquid reaches a gentle simmer.

Whisk 1 tsp maple extract and 0.5 tsp vanilla extract into the simmering syrup. Slowly sprinkle in 0.25 tsp xanthan gum while whisking vigorously to prevent clumping. Simmer for 3-5 minutes until thickened to a syrup consistency, then remove from heat to cool and set.

Place 140g rolled oats into a high-speed blender or food processor. Pulse for 30-45 seconds until the oats reach a fine, flour-like consistency.

In a large mixing bowl, whisk together the freshly milled oat flour, 50g vanilla whey protein, 1 tsp baking powder, 1 tsp cinnamon, and 0.25 tsp nutmeg.

Peel 1 banana and mash it thoroughly in a separate bowl until smooth. Slice the second banana into thin rounds for topping and set aside.

To the mashed banana, add 240ml raw egg whites, 1 whole raw egg, 120g Greek yogurt, 100ml almond milk, and the remaining 0.5 tsp vanilla extract. Whisk until fully combined and aerated.

Pour the wet ingredients into the dry oat mixture. Fold gently with a spatula until just combined; do not overmix, as this will make the pancakes tough. Let the batter rest for 5 minutes to allow the oats to hydrate.

While the batter rests, place 25g raw walnut halves in a dry skillet over medium heat. Toast for 3-4 minutes, tossing frequently, until fragrant and slightly golden. Roughly chop the nuts and set aside.

Heat a large non-stick griddle or skillet over medium-low heat. Test the temperature by flicking a few drops of water onto the surface; if they dance and sizzle (the Leidenfrost effect), the pan is ready. Lightly coat with a small amount of neutral cooking oil if necessary.

Ladle approximately 60ml (1/4 cup) of batter per pancake onto the griddle. Cook for 3-4 minutes until bubbles form on the surface and the edges appear set and matte.

Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is springy to the touch.

Plate the pancakes in stacks of three. Top each serving with the sliced banana rounds and the toasted chopped walnuts. Drizzle generously with the warm scratch-made sugar-free maple syrup.