Banana Oat Protein Pancakes
Fluffy and sweet pancakes made with bananas and oats, loaded with protein, perfect for a nutritious breakfast that keeps you full.
Ingredients
For the pancake batter
- 2 medium bananas, mashed Spotty bananas are best for sweetness.
- 1 cup rolled oats Ensure oats are gluten-free if required.
- 2 large eggs Can substitute with flax or chia egg.
- 1 scoop protein powder Optional for additional protein.
- 1/2 cup milk Dairy or any non-dairy milk works.
- 1 tsp cinnamon Add more for additional flavor.
For the topping
- to taste honey or maple syrup For drizzling.
- to taste Greek yogurt Optional for serving.
- to taste tbsp sliced almonds For additional crunch.
- to taste fresh fruit (strawberries, blueberries, etc.) Add for extra flavor.
Instructions
Preparation
- In a mixing bowl, mash the bananas until smooth.
- Add the rolled oats, eggs, protein powder, milk, and cinnamon.
- Let the oat batter sit for about 5 minutes to thicken.
Cooking
- Heat a non-stick skillet over medium heat.
- Pour a scoop of batter onto the skillet for each pancake.
- Cook until bubbles form on top and edges look set, then flip to cook the other side until golden brown.
Serving
- Serve pancakes warm with your choice of toppings like honey, Greek yogurt, and fresh fruit.
Notes
Store pancakes in the fridge for up to 5 days or freeze for up to 2 months. Reheat in a microwave for 30 seconds or in a toaster for 1 minute.