Protein Pancakes
Start your day with a stack of delicious and nutritious Protein Pancakes, a healthy take on the classic breakfast favorite. Packed with hearty rolled oats, a scoop of vanilla protein powder, and naturally sweetened with ripe banana, these pancakes are as satisfying as they are wholesome. Each bite delivers a boost of energy to fuel your morning, while the subtle hints of cinnamon and vanilla elevate the flavor. Perfectly fluffy and easy to make, this recipe blends everything in one step—thanks to the magic of a blender—and cooks up in just minutes on the skillet. Serve them warm and golden with your favorite toppings like fresh berries, a drizzle of honey, or creamy yogurt for the ultimate guilt-free treat. Perfect for fitness enthusiasts, busy mornings, or anyone looking to enjoy a high-protein, gluten-free, and delicious start to the day!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup almond milk
- 1 large egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil or cooking spray
Instructions
In a blender, combine rolled oats and blend until it reaches a fine flour-like consistency.
Add the protein powder, baking powder, ground cinnamon, and salt to the blender. Pulse a few times to mix the dry ingredients together.
Peel the banana, break it into smaller pieces, and add to the blender with the almond milk, egg, and vanilla extract.
Blend on medium speed until the mixture is smooth. The batter should have a thick, but pourable consistency; if too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
Heat a non-stick skillet over medium heat and lightly coat the surface with coconut oil or cooking spray.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into an even circle.
Cook the pancakes for about 2-3 minutes or until small bubbles form on the surface and the edges look dry. Carefully flip each pancake and cook for another 2-3 minutes until golden brown.
Transfer cooked pancakes to a plate and cover to keep warm. Repeat with remaining batter, adding more oil or spray to the skillet as needed.
Serve the protein pancakes warm with your favorite toppings such as fresh berries, a drizzle of honey, or a dollop of yogurt.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 244 mg | 82% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 26.3 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1160 mg | 25% | |
*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.
