YIELD: about 13 pancakes
In a blender, blend the oats, baking powder, salt and protein powder until the oats turn to a fine powder and everything is well combined.
Remove the dry ingredients into a small bowl, then add the banana, vanilla extract, eggs and egg whites to the now empty blender and blend until well combined.
Add the dry ingredients to the wet ingredients in the blender and blend until very, very smooth.
To cook the banana protein pancakes, heat a skillet or griddle over medium heat and melt a little coconut oil, butter or whatever fat you wish.
Pour 1/4 of a cup of the batter onto the hot griddle. I pour from the blender, into a 1/4 measuring cup, then onto the pan.
Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
We like to top ours with sliced bananas, roasted pecans and real maple syrup.
This recipe was adapted from the original by asweetpeachef.com.
Sleep in Sunday is the BEST day at our house, no one will set an alarm, we wake up when we feel like it and then we all have pancakes for breakfast. It's a magical day. I have a go-to gluten-free pancake recipe that myself and the non-gluten-free boys all love, but on one particular Sunday I found myself without my Bob's Red Mill 1-to-1 Gluten-free Flour Blend that I need to make said pancakes. Bummer! I searched my Pinterest boards for a recipe I remember pinning long ago, that called for oats and bananas as the base. I found the pin and it turned out to also be a protein pancake recipe, sweet! I am always up for added protein.
Guess what? They turned out fantastic! I was able to eat 4 pancakes instead of 2, like I normally do AND I got an added 20 grams of protein for the day. They taste great and super nutritious. This recipe is a winner. The boys enjoyed them, but asked if the original cakes were going to be back the following Sunday, hey you can't win them all. If you are looking for a way to add some extra protein in your day while filling up on a huge plate of hot cakes? This will be your jam!
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
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