- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Quick and nutritious protein pancakes, perfect for a healthy breakfast. Combines protein and fiber to maintain energy throughout the morning.”
What you need to know
Uses banana and oat flour to provide texture and flavor
Ingredients
Main
- 1 medium ripe banana (mashed)
- 1 whole egg
- 2 egg whites
- 3 tablespoons of oat flour (or oat bran)
- 1 scoop (25–30g) of vanilla or chocolate flavored whey protein (optional; can replace with 2 tablespoons of powdered milk or 2 teaspoons of cocoa)
- 1 teaspoon of baking powder
- 1 teaspoon ground cinnamon (optional)
- 1 pinch of salt
- 1 teaspoon of coconut oil or butter for greasing (if the skillet is not non-stick)
Instructions
Principal
- In a bowl, mash the banana until it becomes a puree.
- Add the egg and egg whites, beat with a whisk or fork until slightly foamy.
- Mix the oats, whey (or alternative), cinnamon, and salt until homogeneous.
- Incorporate the yeast last, stirring gently.
- Heat a non-stick skillet over low heat and grease, if necessary.
- Pour portions of the batter (1-2 tablespoons per pancake or the whole batter for one large disc).
- Cook 1–2 minutes until bubbles form and the edges set; flip and brown for another 30–60 seconds.
- Serve hot with side dishes.
Chef's tips
Mash the banana well so there are no lumps left in the batter
Variations
Add chopped walnuts for more protein and flavor
Substitutions
Egg can be replaced by 2 tablespoons of powdered milk
How to store
Store the leftovers in a bowl with a little coconut oil to prevent them from drying out and sticking together. Keep refrigerated for up to 3 days.
Can it be frozen?
We do not recommend freezing ready-made pancakes, as they may fall apart when thawing. If you want to freeze, prepare the dough and freeze in individual portions. Thaw in the microwave or over low heat in the skillet.
What to serve with
Serve with fresh fruit, plain yogurt, or a tablespoon of homemade nutella for a complete breakfast.
Frequently asked questions
What is the best way to freeze pancakes?
We do not recommend freezing ready-made pancakes, as they may fall apart when thawing. If you want to freeze, prepare the dough and freeze in individual portions. Thaw in the microwave or over low heat in the skillet.
Can I use wheat flour in this recipe?
No, oat flour is recommended to maintain the texture and flavor of the pancakes, as well as providing fiber.
Is whey protein necessary for this recipe?
No, whey protein can be added to increase protein, but it is not necessary. You can replace it with 2 tablespoons of powdered milk or 2 teaspoons of cocoa.
Can it be made at night and stored for breakfast?
Yes, you can prepare the pancakes at night and keep them refrigerated in a bowl with a little coconut oil. Keep for up to 3 days.
