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Protein Pancakes

Fluffy and delicious Protein Pancakes packed with nutrition for a perfect breakfast or snack option.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup oats Can be substituted with almond flour or coconut flour for gluten-free version.
  • 1 scoop protein powder Can be swapped with your favorite non-dairy protein.
  • 1 ripe banana Ensure it's ripe for added sweetness.
  • 2 large eggs large eggs
  • 1/2 cup milk (dairy or non-dairy) Any milk of your choice is acceptable.
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • a pinch salt

Method
 

Preparation
  1. In a blender, combine the oats, protein powder, ripe banana, eggs, milk, baking powder, vanilla extract, and salt. Blend until smooth and ensure there are no lumps.
  2. Heat a non-stick skillet over medium heat, lightly greased with oil if desired.
Cooking
  1. Pour a small amount of the batter onto the skillet (about 1/4 cup for each pancake). Cook until bubbles form on the surface, about 2-3 minutes.
  2. Flip the pancake and cook for an additional 1-2 minutes until golden brown.
  3. Stack the pancakes on a plate and top with your favorite toppings such as honey, fruits, or crushed nuts.

Notes

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer preservation, freeze with parchment paper in between each, stored in an airtight container for up to 2 months.