Ingredients:
- 1 cup rolled oats (or oat flour for a smoother texture)
- 2 scoops vanilla protein powder (or your favorite flavor)
- 1 large ripe banana
- 2 large eggs
- 1/2 cup milk (plant-based like almond milk or regular milk both work)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon cinnamon, chocolate chips, blueberries, etc.
Instructions:
Make the batter:
- If using rolled oats, add them to a blender or food processor and pulse until you get a fine flour-like consistency.
- In a large mixing bowl, mash the banana thoroughly.
- Add the eggs, milk, vanilla extract, protein powder, baking powder, salt, and optional cinnamon (if using) to the mashed banana.
- Whisk everything vigorously until you have a smooth batter. If it feels too thick, add a bit more milk.
Cook the pancakes:
- Heat a large nonstick skillet or griddle over medium heat. Lightly grease with cooking spray, butter, or a touch of coconut oil.
- Using a 1/4 cup measuring cup, scoop batter onto the hot skillet. Leave space between pancakes as they will spread slightly while cooking.
- Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges begin to set. Flip carefully and cook for an additional 1-2 minutes until golden brown.
Serve and enjoy:
Top with your favorite toppings like:
- Fresh fruit (berries, sliced bananas, etc.)
- A drizzle of sugar-free maple syrup
- Nut butter
- A dollop of yogurt
- Chocolate chips (for an extra treat)
Tips:
- Don’t overmix the batter: Overmixing can lead to tough pancakes. Mix just until the ingredients are combined.
- Let the batter rest: Allowing the batter to rest for 5 minutes helps the oats absorb liquid, resulting in fluffier pancakes.
- Adjust the heat: Keep the heat at medium to prevent burning the pancakes while ensuring they cook through.
- Customize it: Make it your own by adding a scoop of peanut butter to the batter, mixing in chopped nuts, or try different protein powder flavors for variety.
