Protein Pancakes With Banana and Oats, Fast
Protein pancakes with banana and oats are soft, a little custardy in the middle, and actually filling thanks to oats, egg whites, and Greek yogurt. Blend-and-pour batter makes them weeknight/weekday friendly, with a texture that’s sturdier and less eggy than classic banana-egg pancakes.
Equipment
- Blender
- Nonstick skillet or griddle
- Thin spatula
Ingredients
Dry ingredients
- 70 g rolled oats about 3/4 cup; quick oats work too
- 20–30 g vanilla whey or plant protein powder about 1/4 cup; plain/unflavored works (add extra sweetener and a pinch more vanilla)
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon optional
Wet ingredients
- 1 large very ripe banana about 120 g peeled
- 2 large egg whites or use 1 whole egg + 1 egg white for a richer version
- 90 g plain Greek yogurt about 1/3 cup
- 60–90 ml milk of choice about 1/4–1/3 cup; adjust for a pourable batter
- 1–2 tsp neutral oil or melted butter for moisture in the batter
- 1–2 tsp maple syrup or honey optional, to taste
- 1 tsp vanilla extract
For cooking & serving
- 1–2 tsp butter or oil for the pan
- toppings (banana slices, berries, Greek yogurt, nut butter, and/or maple syrup) optional
Instructions
- Blend the dry ingredients. Add the oats, protein powder, baking powder, salt, and cinnamon to a blender. Blend until the oats turn into a fairly fine flour (no big flakes).
- Add the wet ingredients. Break the banana into chunks and add it to the blender with the egg whites, Greek yogurt, 1/4 cup milk, oil or melted butter, maple syrup or honey (if using), and vanilla.
- Blend to a thick batter. Blend until completely smooth, stopping to scrape down the sides. Batter should be thicker than standard pancake batter but still pourable; if too thick, blend in milk 1 tablespoon at a time.
- Rest the batter briefly. Let the batter sit for 5–10 minutes while you heat the pan.
- Heat the pan properly. Set a nonstick skillet or well-seasoned griddle over medium heat. Once hot, brush lightly with butter or oil (a drop of batter should sizzle, not smoke).
- Portion small pancakes. Pour about 2 tablespoons of batter per pancake (about 7–8 cm / 3 inches wide).
- Cook the first side slowly. Cook 2–3 minutes, until edges look dry and small bubbles appear. If browning before the top sets, lower the heat.
- Flip carefully. Slide a thin spatula fully underneath and flip in one motion. Don’t press or fuss after flipping.
- Finish cooking. Cook the second side 1–2 minutes, until centers spring back lightly and sides look set (not shiny).
- Adjust the batter as you go. If the batter thickens while sitting, stir in a splash of milk to loosen.
- Keep them warm. Transfer cooked pancakes to a plate or a low oven (90–100°C / 200°F) while finishing the batch.
- Serve. Top with extra Greek yogurt or cottage cheese, banana slices, berries, and/or a small drizzle of maple syrup; add nut butter if desired.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 24gFat: 9gSaturated Fat: 2.5gCholesterol: 10mgSodium: 420mgPotassium: 520mgFiber: 6gSugar: 14gVitamin A: 120IUVitamin C: 6mgCalcium: 180mgIron: 2.2mg
Tried this recipe?Let us know how it was!
