Description
Make these easy protein pancakes THREE different ways!
Scale
Ingredients
For the extra light protein pancakes:
- 1 banana
- 1/2 cup of egg whites
- 1 scoop of protein powder (every container is different so aim for about 2 tablespoons if you’re unsure)
- 1 tablespoon of flaxseed meal
- optional: sprinkle of cinnamon
For the Oatmeal Pancakes
- 1 banana
- 1 cup of rolled oats
- 1 egg
- 1/2 cup of egg whites
- 2 teaspoons of baking powder
- sprinkle of cinnamon
- pinch of salt
- 1 tablespoon of flaxseed meal
- 1 scoop of protein powder (every container is different so aim for about 2 tablespoons if you’re unsure)
For the Chocolate Protein Pancakes
- 1 banana
- 1 egg
- 3/4 cup of rolled oats
- 1/2 cup of milk (any kind works)
- 1 scoop of chocolate protein powder (every container is different so aim for about 2 tablespoons if you’re unsure)
- 2 teaspoons of cocoa powder
- 1 teaspoon of baking powder
Instructions
- For all 3 of the pancakes: blend all of the ingredients together in a blender until smooth. The oatmeal pancakes take a bit longer so the oats can get fully blended.
- Heat a griddle to 300 degrees F and lightly grease with cooking spray. Pour 1/4 cup of the batter on the griddle and cook for 5 minutes on each side.
- The key with these pancakes is to cook them on a lower heat than traditional pancakes and for a longer period of time than traditional. If using a skillet, you want the heat on medium low.
- Top with your favorite pancake toppings and ENJOY!!
Notes
The extra light recipe makes just 2 medium pancakes while the oatmeal recipes make 4 medium pancakes each.
- Category: breakfast
- Method: stovetop
- Cuisine: american
Keywords: breakfast, healthy, pancakes