Protein Pancakes
Start your day with these fluffy, creamy Protein Pancakes, made with wholesome ingredients that keep you satisfied and energized.
Ingredients
Dry Ingredients
- 1 cup rolled oats Adds heartiness and fiber; can substitute with oat flour for a finer texture.
- 1 scoop protein powder Boosts the protein content; pick your favorite flavor for extra taste.
- 1 teaspoon baking powder Helps the pancakes rise and stay fluffy.
- 1/2 teaspoon salt Balances the flavors; a crucial detail that makes sweet come to life.
Wet Ingredients
- 1 ripe banana Natural sweetness and creaminess; for a swap, use applesauce if allergies are an issue.
- 2 large eggs Binds the mixture together and adds richness; can replace with flax eggs for a vegan option.
- 1/2 cup milk (or almond milk) Keeps the pancakes moist; any milk will do, even plant-based options!
- 1/2 teaspoon vanilla extract Enhances the overall flavor; feel free to skip if you’re in a pinch.
Cooking
- 1 spray cooking spray or oil for the pan Prevents sticking and ensures a beautiful golden color.
Instructions
Preparation
- In a blender, combine rolled oats, protein powder, banana, eggs, milk, baking powder, vanilla extract, and salt.
- Blend until smooth and creamy, scraping down sides if necessary. The batter should be pourable but thick enough to hold shape.
Cooking
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
- Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes).
- Flip with a spatula and cook for another 2 minutes until golden brown on both sides.
Serving
- Stack the pancakes on a plate, and get creative with your toppings!
- Drizzle with maple syrup, add fresh fruit, or sprinkle with nuts. Enjoy warm!
Notes
For best results, avoid over-mixing the batter to prevent dense pancakes. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.