Protein Pancakes
Fluffy pancakes made with rolled oats, banana, eggs, and Greek yogurt for high protein per serving — no protein powder needed.
For 4 servings
Prepare the pancake batter
- Blend the rolled oats into a fine flour consistency.
- Mash the banana thoroughly in a large mixing bowl.
- Whisk in eggs, yogurt, milk, baking powder, vanilla, and cinnamon until a thick batter forms.
TIPLet the batter rest for five minutes to allow the oats to hydrate for a fluffier texture.Cook the pancakes in a non-stick pan
- Heat a lightly oiled non-stick pan over medium heat.
- Pour 1/3 cup portions of batter into the pan to form rounds.
- Cook for 2 minutes until bubbles form, flip, and cook for another 1.5 minutes.
TIPKeep the heat at medium; these pancakes brown faster than flour-based ones due to the natural sugars in the banana.Stack and garnish with fresh berries
Arrange the warm pancakes in stacks and top with fresh berries for natural sweetness, eliminating the need for processed syrups.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a very ripe, spotted banana for the best natural sweetness and easier mashing.
- 2Wipe the pan with an oil-soaked paper towel between batches to maintain a non-stick surface without excess fat.
- 3If the batter becomes too thick while sitting, stir in a tablespoon of milk to loosen it.
Adapt it for your goals.
Dairy free
Substitute Greek yogurt with almond-based yogurt and use unsweetened soy or almond milk.
gluten freeGluten free
Use certified gluten-free oats to ensure the recipe is safe for those with celiac disease.
kid friendlyKid friendly
Add a teaspoon of mini dark chocolate chips to the batter for a healthy treat.
Why this is on our healthy list.
High Quality Protein
Greek yogurt and eggs provide essential amino acids for muscle maintenance.
Sustained Energy Release
Complex carbohydrates from rolled oats provide a steady energy supply.
Digestive Support
High fiber content from oats and banana aids in healthy digestion.
Frequently asked questions
Yes, this recipe uses whole-grain oats for fiber and Greek yogurt for protein, avoiding refined flours and added sugars.
