Protein Pancakes
Start your day right with these fluffy Protein Pancakes! Packed with wholesome ingredients and protein, they're a delicious breakfast option.
Servings: 4 servings
Ingredients
- 1 cup milk plus more as needed
- 1 medium very ripe banana
- 3 large eggs
- ½ cup whole milk Greek yogurt
- 1 tablespoon avocado oil plus more for the pan
- 1 tablespoon maple syrup plus more for serving
- 1 teaspoon vanilla extract
- 2 cups whole rolled oats
- 2 scoops protein powder about ½ cup (unflavored)
- 1 tablespoon baking powder
- ½ teaspoon sea salt
Instructions
- In a mixing bowl, mash the very ripe banana until smooth. Add in the eggs, Greek yogurt, milk, avocado oil, maple syrup, and vanilla extract. Whisk together until well combined and creamy.
- In a separate bowl, mix the whole rolled oats, protein powder, baking powder, and sea salt. Stir until evenly distributed.
- Pour the dry ingredients into the bowl with the wet ingredients. Stir gently until just combined. If the batter is too thick, add a splash more milk until you reach your desired consistency.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with avocado oil to prevent sticking.
- Using a ladle or measuring cup, pour the batter onto the hot skillet. Cook for 3-4 minutes or until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
- Stack your pancakes on a plate and drizzle with additional maple syrup. Top with your favorite fruits, nuts, or yogurt, and enjoy your protein-packed breakfast!
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheat pancakes in the toaster, microwave, or skillet until warmed through.