Description
Protein pancakes are a nutritious and delicious breakfast option that provides a healthy boost to your morning routine.
Ingredients
Scale
- 1 cup rolled oats
- 1 scoop protein powder
- 1 banana, mashed
- 2 eggs
- 1/2 cup milk (or almond milk)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- In a blender, combine the rolled oats, protein powder, mashed banana, eggs, milk, baking powder, vanilla extract, and salt.
- Blend until smooth and well combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.
Notes
- For a vegan option, substitute eggs with flax eggs and use plant-based milk.
- Adjust the thickness of the batter by adding more milk if necessary.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg