Ingredients
Scale
- 1 cup rolled oats
- 1 scoop protein powder (vanilla or chocolate)
- 1 banana, mashed
- 1 cup milk (or a dairy-free alternative)
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup (optional)
- Butter or cooking spray for the pan
- Fresh berries or nuts for topping (optional)
Instructions
- Mix the dry ingredients: In a large mixing bowl, combine the rolled oats, protein powder, and baking powder.
- Combine wet ingredients: In another bowl, whisk together the mashed banana, milk, eggs, vanilla extract, and honey/maple syrup. Pour the wet mixture into the dry ingredients and stir until just combined.
- Cook the pancakes: Heat a non-stick frying pan over medium heat, add butter or cooking spray, and pour a ladleful of batter into the pan. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Serve and enjoy: Stack your pancakes on a plate, drizzle with syrup, and top with fresh berries or nuts.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to a month with parchment paper between them.
- Pancakes can be topped with fresh fruits, nut butter, coconut flakes, or Greek yogurt for added taste and nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: High Protein, Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 180mg