Protein Pancakes Recipe
Pancakes, in various forms, have been a breakfast staple across the globe for centuries. From the fluffy American-style pancakes to crepes in France and dosas in India, this versatile dish has found its way into many cultures. Modern protein pancakes have emerged as a healthier alternative, particularly appealing to athletes and health-conscious eaters.
Equipment
- A blender or food processor
- A medium-sized mixing bowl
- A non-stick skillet or frying pan
- A spatula
- Measuring cups and spoons
Ingredients
For 6 medium-sized pancakes (2 servings):
- 1 cup rolled oats (or oat flour)
- 1 scoop (about 30g) protein powder (vanilla or unflavored)
- 1 large ripe banana
- 2 large eggs
- ½ cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 teaspoon coconut oil or non-stick spray (for cooking)
Optional toppings:
- Fresh fruits (berries, bananas)
- Honey or maple syrup
- Peanut butter or almond butter
- Greek yogurt
Instructions
- Prepare Your BatterAdd the rolled oats to a blender and pulse until you get a fine, flour-like consistency.
- Toss in the banana, eggs, protein powder, almond milk, baking powder, vanilla extract, and a pinch of salt. Blend everything together until smooth. Let the batter rest for a couple of minutes.
- Heat Your SkilletHeat a non-stick skillet over medium heat and lightly grease it with coconut oil or a non-stick spray.
- Cook the PancakesPour about ¼ cup of the batter onto the skillet for each pancake. Spread it out gently with the back of a spoon.
- Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set.
- Flip the pancake carefully and cook for another 2 minutes until golden brown.
- RepeatContinue the process with the remaining batter, greasing the skillet as needed.
- Serve and EnjoyStack the pancakes on a plate and top them with your favorite toppings like fresh berries, a drizzle of honey, or a dollop of Greek yogurt.