Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup protein powder (vanilla or flavor of choice)
- 1 cup milk (dairy or plant-based)
- 1 tablespoon vanilla extract
- 1 banana (mashed)
- 1 teaspoon baking powder
- Pinch of salt
- Cooking spray or oil for skillet
- Fresh berries and honey for serving (optional)
Instructions
- Mix the rolled oats and protein powder in a large bowl.
- In another bowl, combine the milk, vanilla extract, and mashed banana; whisk until smooth.
- Pour the wet ingredients into the dry mixture, add baking powder and salt, and stir until combined.
- Heat a skillet over medium heat, grease it lightly, and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Notes
- Store leftover pancakes in an airtight container for up to three days in the fridge or freeze for up to a month.
- Serve topped with fresh berries, a drizzle of honey, or Greek yogurt, and add nuts or seeds for extra crunch.
- You can prepare the batter the night before for a quick morning breakfast!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Gluten-Free (if using gluten-free oats)
Nutrition
- Serving Size: 1 pancake
- Calories: 150 Kcal
- Sugar: 5g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg