BreakfastVegetarian€€
Simple Protein Pancakes with Banana and Oats
The best recipe for fluffy flourless protein pancakes. Made in a blender with oats, banana and protein for the perfect post-workout meal.
Prep time
5 min
Cook time
10 min
Total time
15 min
Servings
1
Recipe
Bananas, ripe and slightly ripe, raw
1 mediumEggs, Grade A, Large, egg whole
2 pieceOats, whole grain, rolled, old fashioned
40 g100% WHEY PROTEIN POWDER, VANILLA
1 scoopLeavening agents, baking powder, double-acting, straight phosphate
0.5 tspSpices, cinnamon, ground
1 pinchMilk, whole, 3.25% milkfat, with added vitamin D
2 tbspOil, olive, extra virgin
Calories:539.6 kcal
Protein:41.6 g
Carbohydrates:61.9 g
Fiber:7.5 g
Water:194.4 ml
Fat:15.2 g
Micronutrients
Sugar:17.9 g
Saturated fat:5.1 g
Cholesterol:436.5 mg
Sodium:469.7 mg
Potassium:942.5 mg
Calcium:381.9 mg
Iron:4.5 mg
Magnesium:118.9 mg
Zinc:3.2 mg
Phosphorus:706.5 mg
Vitamin C:10.3 mg
Vitamin A:177.4 µg
Vitamin D:2.4 µg
Vitamin B12:1 µg
Instructions
1
Put all the ingredients into an electric blender: the banana, eggs, oats, protein powder, baking powder and cinnamon.
2
Blend on high speed for about 30–45 seconds until you get a completely smooth mixture resembling a thick pancake batter.
3
Let the batter sit in the blender for 5 minutes. This is an important step, as the oats need time to absorb the liquid. If the batter is too thick after resting (like concrete), stir in 1–2 tablespoons of milk.
4
Heat a pan over medium-low heat (protein pancakes burn faster than regular ones). Lightly grease the pan.
5
Pour the batter into the pan (make smaller pancakes, about 8–10 cm in diameter, as they are easier to flip). Cook for 1–2 minutes on the first side, until bubbles appear on the surface and the edges set.
6
Carefully flip and cook for another 1 minute on the other side. Serve warm with yogurt, fruit or nut butter.
Nutritional benefits
Thanks to the ideal ratio of potassium from the banana and protein, this meal is excellent for preventing muscle cramps after exercise.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.