Fluffy Banana Oat Protein Pancakes
Naturally sweetened with mashed banana and oats, these pancakes pack an egg-based protein punch and come together in under 20 minutes. Breakfast done right, no fancy equipment required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 10g
Ingredients
- 2 medium ripe bananas
- 2 large eggs
- ½ cup rolled oats
- ¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp vanilla extract
Instructions
- 1
Mash bananas in a bowl until mostly smooth, a few small lumps are fine.
- 2
Crack eggs into the bowl and whisk with banana until pale and combined, about 1 minute.
- 3
Add oats, flour, baking powder, vanilla, and a pinch of salt; fold gently until just combined.
- 4
Heat butter in a nonstick skillet over medium heat until it foams, about 45 seconds.
- 5
Pour 1/4-cup batter per pancake; cook until edges look dry and bubbles form on top, ~2 minutes.
- 6
Flip carefully and cook the other side until golden brown, another 90 seconds.
- 7
Transfer to a plate and repeat with remaining batter. Serve warm with toppings of choice.
Tools you’ll need
- medium mixing bowl
- whisk
- spatula
- nonstick skillet or griddle, 10-12 inches
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