Protein Pancakes
These fluffy protein pancakes are packed with 21 grams of protein! Easy to make with oats, Greek yogurt, eggs and banana in the blender.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 14 pancakes (serves 4)
Ingredients
- 1 ½ cups old-fashioned rolled oats or quick oats; do not use steel-cut oats or instant oats
- 2 very large bananas about 1 ½ cups once mashed
- ⅓ cup plain Greek yogurt
- 1 large egg
- ¾ cup liquid egg whites
- ½ cup vanilla or chocolate protein powder about two scoops
- 1 ½ teaspoons baking powder I recommend aluminum-free
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Butter or oil for cooking the pancakes
Toppings:
- Maple syrup
- Vanilla Greek yogurt
- Fresh fruit
- Peanut butter
Instructions
- If you'd like to keep the pancakes warm between batches, preheat the oven to 200°F. Place the oats in the bottom of a blender. Pulse a few times to grind.
- Add the bananas in a few chunks, Greek yogurt, whole egg, liquid egg whites, protein powder, baking powder, cinnamon, salt, and nutmeg.
- Blend on high speed, stopping to scrape down the blender a few times as needed, until the batter is super smooth and well combined, about 2 minutes depending upon your blender. Let the batter rest for at least 10 minutes.
- Heat a griddle or non-stick skillet over medium-high (400°F). Brush lightly with olive oil or melt a little butter in the pan. Pour the batter by 1/4 cupfuls (use a measuring cup and leave some room for them to spread) onto the heated griddle and cook for 3 minutes on the first side, until the edges look dry and some bubbles form on top. Flip and continue to cook for 1 to 2 additional minutes.
- Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.
Notes
- TO STORE: Refrigerate protein pancakes in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Warm leftover protein pancakes in a toaster (on a medium setting) or the microwave.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. Reheat directly from frozen.
Nutrition
Serving: 1pancakeCalories: 78kcalCarbohydrates: 11gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 21mgPotassium: 163mgFiber: 1gSugar: 3gVitamin A: 136IUVitamin C: 1mgCalcium: 52mgIron: 1mg
