Protein Oat Pancakes
Blender pancakes of oats, banana, eggs and whey, with about 25 g of protein a serving.
20 min
2 servings
Difficulty 2/5
Breakfast
Prep 8 min · Cook 12 min
Everything goes into the blender: oats take the place of flour, the banana does most of the sweetening, and a scoop of whey lifts the protein. The batter rests for five minutes so the oat flour swells, which is what keeps the pancakes from breaking when they are turned.
Per serving
382
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Rolled Oats
80 grams
Whey Protein Powder
1 scoop (30 grams)
Baking Powder
1 teaspoon (4.6 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Salt
1 pinch
Banana
1 medium (118 grams)
Chicken Egg, whole
2 medium (102 grams)
Milk 2.5%
120 milliliters
Cooking Spray Oil
1 teaspoon (3 grams)
Steps
Blend the oats to a coarse flour. Add the protein powder, baking powder, cinnamon and salt, and pulse once more to mix them through.
2 min
Add the banana, eggs and milk, and blend until the batter is smooth. It should pour thickly off the spoon; add a splash more milk if it does not.
3 min
Let the batter stand for 5 minutes. The oat flour swells and the pancakes hold together much better.
5 min
Heat a non-stick pan over medium heat and coat it with the spray oil. Pour in pancakes of about 3 tablespoons each and cook for 2-3 minutes, until bubbles break on the surface and the edges set.
12 min
Turn each pancake and cook for 1-2 minutes more. Keep the heat medium — protein powder browns fast and burns before the middle is set.
3 min
Serving suggestion
Serve warm with Greek yogurt and berries, or a spoon of peanut butter.
Storage
Keeps 2 days in the fridge. Reheat in a dry pan rather than a microwave, which makes them rubbery.
Notes
Without the protein powder the batter is thinner, so cut the milk to 80 ml.
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