Banana Oatmeal Protein Pancakes
May 20, 2013
I’m pretty much obsessed with pancakes (who isn’t?). Good thing there’s like a million ways to make them.
This recipe has been my staple breakfast for a while. You might argue that this will never replace “real” pancakes made with butter and white flour; au contraire, they’re just as good.
They fill you up, they taste awesome, they’re nutritionally complete and good for you. Just what a power breakfast should be really about.
Banana Oatmeal Protein Pancakes Print this recipe!
Few notes. If you don’t feel like using protein powder sub it with whole wheat flour. Adding sugar is optional, it really depends on how you’re feeling when you wake up. I normally don’t feel there’s the need as the bananas add enough sweetness; but who am I to judge?
Serves 2 (or 1 hungry athlete)
¼ cup / 0.7 oz / 20 gr rolled oats
10 banana slices (about ½ banana)
½ teaspoon baking powder
¼ teaspoon baking soda
pinch fine grain sea salt
1 scoop protein powder (or ¼ cup / 0.88 oz / 25 gr whole wheat flour)
dash of vanilla extract
¼ cup / 50ml milk (soy, almond, hemp or regular)
2 egg whites (or 1 egg)
1 teaspoon vegetable oil
1 tablespoon firmly packed brown sugar (optional)
Combine all dry ingredients in a large bowl. In a separate bowl whisk together milk, egg and vegetable oil.
Combine the wet and dry ingredients and stir to combine. If the mixture is too thick (which might depend on the quality of the protein powder you’re using) whisk in further milk to achieve a pancake-like consistency.
Pour batter onto a lightly greased frying pan and spread with the back of the spoon. Cook on low until golden brown on both sides.
Top with maple syrup, cocoa, pecans, banana slices, etc.
One serving has 157 calories, 4 grams of fat, 16 grams of carbs and 15 grams of protein.