About This Recipe
Homemade protein pancakes made with simple, whole ingredients. No added sugar, gluten-free, light and fluffy, and packed with 37g of protein per serving.
Instructions
- Make the oat flour: Add rolled oats to a blender and blend for 10-15 seconds until broken down into a flour-like consistency.
- Combine your dry ingredients: Add oat flour, protein powder, coconut flour, baking powder, cinnamon, and salt to a small bowl and mix well.
- Mix your wet ingredients: In a separate medium bowl, mash bananas until smooth. Add egg and milk and whisk to combine. Add dry ingredients to wet and whisk until just combined. Let batter sit for 5 minutes.
- Cook: Heat a large nonstick skillet or griddle over medium-low heat. Add cooking fat and let warm. Using a 1/4 cup scoop, form pancakes. Cook for 3-4 minutes until small bubbles form. Flip and cook another 1-2 minutes until golden brown.
- Enjoy: Top with your favorite toppings and enjoy.
💡 Notes & Tips
- Use whey protein (1/4 cup powder + 1/4 cup milk) or plant-based protein (3 tablespoons powder + 1/3 cup + 1 tablespoon milk).
- Use certified gluten-free oats for gluten-free pancakes.
- Can be refrigerated for 4 days or frozen for up to 3 months.
Source: This recipe is from
Kelly Nardo, Eat the Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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