Ingredients
Scale
- 1 cup oat flour (or blended oats)
- 1 scoop vanilla protein powder (or your favorite flavor)
- 1 tsp baking powder
- 1 ripe banana (mashed)
- 1 cup almond milk (or any milk of choice)
- 1 egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- 1 tbsp coconut oil (for cooking)
- Optional toppings: berries, honey, Greek yogurt, nut butter
Instructions
- In a large bowl, combine the oat flour, protein powder, and baking powder.
- In a blender, mix the mashed banana, almond milk, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
- Repeat until all batter is used, then serve with your favorite toppings.
Notes
- For vegan pancakes, use a flax egg and plant-based protein powder.
- Store leftovers in the fridge for up to 3 days or freeze for a month.
- Add cocoa powder for chocolate protein pancakes or fold in fresh berries for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg