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Protein Pancakes

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Fluffy and high-protein pancakes that are quick to make and perfect for busy mornings.

Ingredients

Scale
  • 1 cup rolled oats (blended to flour) or 1 cup oat flour
  • 1 scoop (25–30 g) vanilla or unflavored protein powder
  • 1 ripe banana, mashed (about 1/2 cup)
  • 2 large eggs
  • 1/2 cup milk (dairy or unsweetened almond, oat, or soy)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)
  • Oil or butter for the pan
  • Toppings: berries, Greek yogurt, nut butter, maple syrup, or seeds

Instructions

  1. Blend the rolled oats into a fine flour, or start with ready oat flour.
  2. Whisk mashed banana, eggs, milk, and vanilla in a bowl until smooth.
  3. Add protein powder, oat flour, baking powder, cinnamon, and salt. Stir to combine and let the batter rest for 5 minutes.
  4. Heat a nonstick pan or griddle over medium heat and lightly grease it with oil or butter.
  5. Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges look set, about 2–3 minutes.
  6. Flip and cook for an additional 1–2 minutes until golden and cooked through.
  7. Serve warm with berries, yogurt, nut butter, or maple syrup.

Notes

Keep cooked pancakes warm in a low oven while finishing the batch. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://diyprzepisy.com/protein-pancakes/

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