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Energizing Protein-Packed Banana Oat Pancakes

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Quick, filling, and healthy banana oat pancakes packed with protein, perfect for busy mornings or a nourishing start to your day.

Ingredients

Scale
  • 1 cup (90g) rolled oats
  • 2 medium ripe bananas
  • 2 large eggs
  • 1/4 cup (30g) vanilla protein powder
  • 1/4 cup (60g) Greek yogurt
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • Pinch of salt
  • 1/4 cup (60ml) milk or milk alternative (almond, oat, or regular milk)
  • Optional add-ins: chopped nuts, dark chocolate chips, fresh berries

Instructions

  1. Place 1 cup (90g) of rolled oats in your blender or food processor. Pulse until you get a fine, flour-like consistency, about 30 seconds. Avoid over-blending.
  2. In a medium bowl, mash 2 ripe bananas with a fork until mostly smooth but still a bit chunky.
  3. Add 2 large room temperature eggs and 1/4 cup (60g) Greek yogurt to the mashed bananas. Whisk until combined and slightly frothy, about 1 minute.
  4. In a separate bowl, mix the oat flour, 1/4 cup (30g) vanilla protein powder, 1 tsp ground cinnamon, 1 tsp baking powder, and a pinch of salt. Stir to evenly distribute.
  5. Pour the dry ingredients into the wet mixture. Add 1/4 cup (60ml) milk or milk alternative. Stir gently until just combined; avoid overmixing. Batter should be thick but pourable. Add more milk if too thick.
  6. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  7. Scoop about 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  8. Flip carefully and cook another 2 minutes until golden and cooked through.
  9. Transfer cooked pancakes to a wire rack to prevent sogginess. Repeat with remaining batter, adjusting heat as needed.
  10. Serve immediately with fresh fruit, nut butter, or maple syrup if desired.

Notes

Pulse oats into fine flour for tender pancakes. Use room temperature eggs and yogurt for better blending. Avoid overmixing batter to keep pancakes light. Keep cooked pancakes warm on a wire rack in a low oven to prevent sogginess. Adjust milk quantity based on banana moisture. For vegan version, substitute eggs with flax eggs and use plant-based yogurt and milk.

Nutrition

Keywords: banana oat pancakes, protein pancakes, healthy breakfast, easy breakfast, gluten-free pancakes, high protein, quick pancakes

Find it online: https://pokirecipes.com/energizing-protein-packed-banana-oat-pancakes-recipe-for-easy-healthy-breakfast/