The Best Protein Pancakes
Start your day with these deliciously fluffy protein pancakes! Packed with nutrition, they’re perfect for breakfast or a post-workout boost.
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
- 1 pinch sea salt
- 1 pinch ground cinnamon
- 1/4 cup unflavored or vanilla protein powder
- 2 tablespoons ground flaxseed meal
- Blueberries or chocolate chips for topping
Instructions
- Start by adding the rolled oats, ripe banana, large eggs, liquid egg whites, baking powder, sea salt, ground cinnamon, protein powder, and ground flaxseed meal to a blender or food processor. Blend until smooth and well combined. The mixture should be thick and creamy, resembling a pancake batter.
- Place a non-stick skillet or griddle over medium heat. Allow it to preheat for a couple of minutes. You can test if it's ready by sprinkling a few drops of water onto the surface; if they sizzle and evaporate, it’s time to cook!
- Once the skillet is hot, pour about 1/4 cup of the pancake batter for each pancake onto the skillet. If you’d like to add blueberries or chocolate chips, sprinkle them on top of the batter now.
- Cook the pancakes for about 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip them using a spatula and cook for another 1-2 minutes until golden brown.
- Once cooked, transfer the pancakes to a plate. You can stack them high and top with extra blueberries, chocolate chips, or a drizzle of maple syrup. Enjoy your delicious and nutritious The Best Protein Pancakes!
Equipment
- Blender or food processor
- Non-stick Skillet or Griddle
- Spatula
- Measuring cups and spoons
- Bowl
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze pancakes with parchment paper between each for up to 2 months.
- Reheat in a toaster or microwave until warm.