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Protein Pancakes - Peanut Butter Banana

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large ripe banana (the spottier, the better)
  • 2 large eggs
  • 1/2 cup rolled oats (or oat flour)
  • 1 scoop vanilla or unflavored protein powder (about 25–30 g)
  • 1 tablespoon natural peanut butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt
  • 2–4 tablespoons milk of choice (dairy or non-dairy), as needed for consistency
  • Butter or oil for the pan
  • Toppings: sliced banana, extra peanut butter, maple syrup, chopped nuts, or Greek yogurt

Method
 

  1. Blend or mash: In a blender, combine the banana, eggs, rolled oats, protein powder, peanut butter, baking powder, cinnamon, vanilla, salt, and 2 tablespoons milk. Blend until smooth. If you don’t have a blender, mash the banana well, whisk in eggs and peanut butter, then stir in oat flour and remaining ingredients.
  2. Adjust the batter: You’re aiming for a pourable but thick batter. Add a splash more milk if it’s too thick, or a spoon of oats if it’s too thin. The batter should ribbon off a spoon, not run like water.
  3. Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Add a small pat of butter or a light drizzle of oil and swirl to coat.
  4. Pour and shape: Scoop about 1/4 cup of batter per pancake. Keep them small to medium so they cook through easily.
  5. Cook until bubbly: Let the pancakes cook 2–3 minutes, until you see bubbles on top and the edges look set. Resist the urge to turn too early.
  6. Flip gently: Flip and cook another 1–2 minutes until golden and cooked through. Turn the heat down slightly if they brown too quickly.
  7. Repeat and serve: Continue with the remaining batter, lightly greasing the pan as needed. Serve warm with sliced banana, a drizzle of peanut butter, and a little maple syrup.