The Best Protein Pancakes
Start your day right with these fluffy, protein-packed pancakes that are quick and easy to make!
Servings: 4 servings
Ingredients
- 1 cup rolled oats
- 1 large ripe banana
- 2 large eggs
- 1/2 cup liquid egg whites
- 1 teaspoon baking powder
- a pinch sea salt
- a pinch ground cinnamon
- 1/4 cup unflavored or vanilla protein powder
- 2 tablespoons ground flaxseed meal
- Blueberries or chocolate chips for topping
Instructions
Directions: The Best Protein Pancakes
- Start by blending 1 cup of rolled oats in a blender or food processor until they reach a flour-like consistency. This will be the base of your pancake mix.
- In the same blender, add the blended oats, 1 large ripe banana, 2 large eggs, 1/2 cup of liquid egg whites, 1 teaspoon of baking powder, a pinch of sea salt, a pinch of ground cinnamon, and 1/4 cup of protein powder. Blend until the mixture is smooth and well combined.
- Add 2 tablespoons of ground flaxseed meal to the pancake batter and pulse a few times to incorporate.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of cooking spray or coconut oil to prevent sticking.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
- Top your pancakes with fresh blueberries or chocolate chips, and serve warm with your favorite syrup or yogurt. Enjoy your wholesome breakfast!
Equipment
- Blender or food processor
- Non-stick skillet or griddle
- Spatula
- Mixing Bowl
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes layered with parchment paper for up to 2 months.
- Reheat frozen pancakes in the microwave for 30 seconds to 1 minute.