Description
Power-packed protein pancakes that are fluffy, flavorful, and fuel-filled. Perfect for a quick breakfast, pre/post workout meal, or a healthy freezer staple.
Ingredients
1 cup oat flour
1 scoop whey or plant protein powder
1/2 teaspoon baking powder
1 large egg
1/2 banana, mashed
1/2 cup almond milk
1/2 teaspoon cinnamon
Dash of salt
Instructions
1. In a medium bowl, mash your banana until smooth. Add in the egg and whisk until blended.
2. Pour in your almond milk and stir well. Combine oat flour, protein powder, baking powder, cinnamon, and salt in a separate bowl.
3. Mix the wet ingredients with the dry until just combined. Don’t overmix—it’ll toughen the texture.
4. Heat a nonstick skillet over medium heat. Lightly grease with spray or coconut oil.
5. Pour ¼ cup of batter per pancake. Cook 2–3 minutes until bubbles form, flip, then cook for another 1–2 minutes.
6. Stack and serve: top with almond butter, fresh berries, or Greek yogurt.
Notes
Add-ins: chopped nuts, seeds, shredded coconut, chia, peanut butter, quinoa, berries, or lemon zest.
Avoid mixing whey protein with acidic fruits like pineapple or citrus to prevent curdling.
Make mini pancakes for freezing—toast later like waffles.
Store in the fridge for up to 5 days or freeze for 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
Keywords: protein pancakes, healthy breakfast, high protein, meal prep, oat flour pancakes