These fluffy protein pancakes combine oats, banana and vanilla protein powder for a quick, filling breakfast. Serve them warm with Greek yoghurt, fresh berries and a little maple syrup. The quantities can also be doubled easily when feeding a family or larger group, making this a useful recipe to keep on hand for both busy weekdays and leisurely weekend brunches.
- Serves: 2
- Prep time: 10 minutes
- Cook time: 10 minutes
Ingredients
· 100 g rolled oats
· 30 g vanilla protein powder
· 1 ripe banana
· 2 large eggs
· 100 ml milk
· 1 tsp baking powder
· A pinch of salt
· 1 tsp neutral oil, for cooking
· Greek yoghurt, fresh berries and maple syrup, to serve (optional)
Method
- Blend the oats: Place the oats in a blender and blend until they resemble a fine flour.
- Make the batter: Add the protein powder, banana, eggs, milk, baking powder and salt. Blend until smooth, then leave the batter to rest for 5 minutes. Add a splash more milk if it becomes too thick.
- Heat the pan: Lightly brush a non-stick frying pan with oil and place it over low to medium heat.
- Cook the pancakes: Spoon small rounds of batter into the pan. Cook for 1–2 minutes, until bubbles appear and the edges begin to set. Flip carefully and cook for another minute, until golden. Repeat with the remaining batter.
- Serve: Divide the pancakes between two plates and serve immediately with Greek yoghurt, berries and a light drizzle of maple syrup, if you like.
Tip: Keep the heat fairly low, as protein pancakes brown more quickly than traditional pancakes.