Banana Oat Protein Pancakes with Yogurt
Fluffy pancakes built on mashed banana, rolled oats, and eggs—no flour needed. Top with sliced bananas and a dollop of yogurt for a protein-packed breakfast that tastes indulgent but isn't.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 2 medium ripe bananas
- ¾ cup rolled oats
- 3 large eggs
- ½ tsp vanilla extract
- 1 medium sliced bananas (for topping)
- ½ cup plain yogurt (for topping)
Instructions
- 1
Mash 2 ripe bananas in a bowl until mostly smooth with small lumps remaining.
- 2
Add 3 eggs, 0.75 cup oats, 0.5 tsp vanilla, a pinch of salt, and a pinch of baking powder. Stir until combined.
- 3
Heat a nonstick skillet over medium heat. When a drop of water sizzles on contact, lightly butter the surface.
- 4
Pour batter in 3-inch rounds onto the skillet. Cook until edges look set and bottom is golden, ~3 minutes.
- 5
Flip gently and cook the other side until golden, ~2 minutes. Transfer to a plate.
- 6
Top warm pancakes with sliced banana and a spoonful of yogurt. Serve immediately.
Tools you’ll need
- mixing bowl
- fork or potato masher
- nonstick skillet (10-inch)
- spatula
- plate
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