High Protein Banana Oat Pancakes
Elevate your breakfast game with these High Protein Banana Oat Pancakes—a wholesome, nutrient-packed twist on the classic morning favorite! Made with rolled oats, juicy bananas, egg whites, and protein-rich Greek yogurt, these pancakes are a delicious way to fuel your day. Vanilla protein powder adds an extra boost while ground cinnamon and vanilla extract lend warm, aromatic flavors. The recipe comes together quickly with a blender, making it both simple and mess-free, and results in fluffy, golden pancakes that are perfect for stacking. Ideal for health-conscious eaters and fitness enthusiasts, these pancakes are gluten-free, high in protein, and naturally sweetened. Serve them fresh off the griddle with your favorite toppings, like fresh fruit, Greek yogurt, or a drizzle of honey, for a balanced, energy-packed breakfast. Perfect for meal preps or lazy weekend mornings!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 2 large bananas
- 4 large egg whites
- 0.5 cup plain Greek yogurt
- 0.5 cup vanilla protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 cup milk of choice
- 1 as needed cooking spray or oil
Instructions
Place the rolled oats in a blender and blend on high speed until they become a fine flourish texture.
Add the bananas, egg whites, Greek yogurt, vanilla protein powder, baking powder, cinnamon, salt, vanilla extract, and milk to the blender with the oat flour.
Blend until the mixture is smooth and all ingredients are well incorporated.
Let the batter sit for about 5 minutes to thicken. This helps the batter set and makes the pancakes fluffier.
Preheat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into circles if needed.
Cook each pancake for 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip and cook for another 2 minutes on the other side until golden brown.
Repeat with the remaining batter, making sure to recoat the pan with cooking spray or oil as necessary.
Serve the pancakes warm, stacking them and topping with fresh fruit, a dollop of Greek yogurt, or a drizzle of honey if desired.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 43.8 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 695 mg | 53% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
