Easy Protein Pancakes

Up your morning protein intake with these delicious pancakes, made with bananas, eggs, oats, milk and protein powder. Enjoy with your favourite toppings.

Photo credit: Unsplash

Serves 2 or makes about 6 pancakes

Ingredients

1 ripe banana
75g oats
3 large eggs
2 tbsp milk (dairy, soya, oat or nut milk)
1 tsp baking powder
pinch of cinnamon
2-3 tbsp protein powder (use your favourite flavour)
flavourless oil for frying
honey, Greek yogurt, nut butter, chopped nuts, berries, sliced banana or seasonal stone fruit to serve

Method

Place the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender and mix thoroughly for 1-2 mins or until the batter is smooth and thick yet pourable. Blend for another minute if the oats have not completely broken down. If the batter is too stiff, add a splash of water, if it’s too runny, add a sprinkle of protein powder and blend for another 20 seconds.

Add a drizzle of oil to a frying pan over a medium heat. Allow to heat up thoroughly. Add the batter to a jug and pour 2-3 small rounds in into the heated pan. Leave some space between each mound as they will spread. Cook the pancakes for 1-2 minutes until bubbles start to appear on the surface and the underside is golden. Turn them over and cook for another minute until cooked through and golden on both sides. The pancake should lift easily off the frying pan when ready, if not, cook for a little longer. Avoid turning the heat up high - this will burn the outside of the pancake before the middle has a chance to cook through.

Transfer to a warmed plate and repeat with the remaining batter.

Serve with a drizzle of honey, Greek yogurt, nut butter, chopped nuts, shredded coconut, berries or fruit.

A note on consistency:

Protein powders can vary in how well they absorb liquids (pea protein tends to be more absorbent than whey protein). Both can impact your batter’s viscosity and thickness. This is why a range of 2-3 tablespoons of protein powder has been given. Start with 2 tablespoons, blend and check the thickness of your batter. If it looks quite thin then add more protein powder. You’re after a thickness where you can pour it into a frying pan and it spreads out just a little.

To make ahead:

Prepare the batter the night before but do not add the baking powder until the following morning or the pancakes won’t be fluffy. When you are ready to cook the pancakes, simply whisk in the baking powder thoroughly and then cook as instructed.

To freeze pancakes, either line a baking tray with parchment and freeze individually before storing, or put a square of baking parchment between each pancake and remove one at a time. Reheat in the oven or microwave.