These protein banana oat pancakes will be a great way to get a filling, healthy and protein-filled breakfast in. These are easy to meal prep and freeze for a quick breakfast option, too. Oats, banana, egg, flax make up these pancakes.
I enjoy eating these protein pancakes after a workout while my kids are usually enjoying regular pancakes. I was inspired to make these protein pancakes from a recipe by Pinch of Yum– but I made it my own and added my own flair.
Protein Banana Oat Pancake Ingredients
Old Fashioned Oats – I used quaker oats but any kind of old fashioned or rolled oat should do.
Banana – a medium sized banana.
Ground Flax
Eggs – I used 4 large homegrown eggs from our chickens. If you’d like, substitute 2eggs with egg whites.
Protein Powder – I used 1 up nutrition protein. Normally I use banana caramel, vanilla, or salted caramel. However, use your favorite kind of protein powder with whatever flavor you like.
Vanilla, baking powder, salt, cinnamon– don’t forget the baking powder- that is important for the rise!
Mix – ins: these are optional but chocolate chips, blueberries or nuts would be a good addition. Just sprinkled in while cooking on the griddle.
How to make protein oat pancakes
These are very simple. A beginner recipe I would consider.
Step 1: put all ingredients (except mix-ins) in your blender. Blend until a batter consistency and the oats are not visible (are ground).
Step 2: heat your griddle to medium high heat. Use a 1/4 c measuring cup (or larger if desired), to pour the batter on your griddle and form pancakes. Add your optional mix-ins. Give the pancakes 2-3 minutes to cook until flipping. You should be able to easily flip these pancakes. Cook for another 1-2 minutes on the other side.
Step 3: add syrup, peanut butter, etc. and enjoy!
I usually eat 2-3 pancakes. The nutrition info is for 1 single pancake at 1/4 c batter.
Substitutions and Variations to Protein Pancakes
Oats: I have only used old fashioned oats, but you could try other types if in a pinch. If you have oat flour, that would also work, but make sure to convert it correctly. 1/2 cup oats and 1/2 cup of oat flour is NOT the same.
Flax- if you do not like flax, leave it out.
Eggs- keep at least 2 whole eggs in the recipe, but if you wish substitute the other 2 with about 1/2 c egg white for a leaner pancake mix. (I just hate throwing out perfectly good egg yolks!)
Protein Powder- use whatever kind and flavor sounds good to you. As mentioned above, I use 1 up nutrition protein powder for mine.
Whatever you do, do not forget the baking powder. I use a heaping teaspoon- this is what makes the pancakes rise!
Sides for Protein Pancakes
- a side of fresh fruit like peaches or berries
- lean turkey sausage or bacon
- scrambled eggs
- a delicious, low calorie, instant espresso latte from home!
Freezer and storage instructions for Protein Oat Pancakes
Freezer: Make as instructed. Allow the pancakes to cool, then flash freeze them for 30-60 minutes on a sheet pan in the freezer. After that, place them in a gallon freezer bag. Pop a couple pancakes out when you need them and simply warm in 30 second increments in the microwave until warmed through. Add syrup or peanut butter when done. Yum!
Storage: cool and store in airtight container in fridge for up to 4 days. Reheat in microwave in 30 secon increments until warmed through.
These would make a great meal prepped gift for a new mom in your life to get that protein in!
Other recipes you might enjoy
If looking for other healthier options try:
- healthy chili recipe with pumpkin
- zucchini spaghetti
- protein banana bread recipe – this would be another great breakfast option
- healthy sheet pan beef and broccoli
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I hope you enjoy this Protein Banana Oat Pancake recipe just as much as I do! – Bobbi Jo
Quick Protein Banana Oat Pancakes
Equipment
- 1 pan for making pancakes
- measuring utensils
- blender for mixing batter
Ingredients
- 1 cup old fashioned oats
- 1 banana medium sized
- 4 large eggs
- 1 tsp baking powder heaping tsp
- pinch sea salt
- 1/4 tsp cinnamon
- 1/4 cup protein powder I use 1up nutrition vanilla or banana caramel- any flavor or brand you like
- 2 tbsp ground flax
- 1 tsp vanilla
- optional mix-ins: blueberries, chocolate chips
- cooking spray I used tallow
Instructions
- Add all the ingredients to your blender (except your mix-ins like chocolate chips or blueberries). Run it all through the blender on a medium-low speed until very well mixed. Make sure the oats are all ground down.
- Heat a pan/griddle to medium high heat. I used our own cooking beef tallow, but any cooking spray will work too.
- Use a 1/4 cup measuring utensil to add batter to your pan. (can do larger if you'd like, but won't get 10 pancakes).
- Sprinkle any mix-ins on your pancakes. This is optional.
- When edges start to look dry or it appears to be easy to get a spatula under the pancake (about 2-3 minutes), flip the pancake. Cook for another 1-2 minutes until the other side appears to be golden.
- Cool a bit and enjoy! Top with maple syrup, honey, peanut butter- anything!
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