Description
Start your day with protein-packed peanut butter banana pancakes, quick to make and perfect for a healthy, energizing breakfast.
Ingredients
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 ripe banana
- 2 large eggs
- 1/4 cup peanut butter (natural, unsweetened)
- 1/2 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or oil for the pan
Instructions
- Blend rolled oats in a blender until they form a fine flour.
- Add protein powder, baking powder, cinnamon, and salt to the blender and pulse to combine.
- Add banana, eggs, peanut butter, almond milk, and vanilla extract. Blend until smooth batter forms.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
- Pour 1/4 cup batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
- Flip pancakes and cook for another 1-2 minutes until golden and cooked through.
- Serve warm with sliced banana, extra peanut butter, or pure maple syrup if desired.
Notes
- Use ripe bananas for natural sweetness and better texture.
- Do not overcrowd the pan; cook pancakes in batches for even cooking.
- Pulse oats to the right consistency for fluffy pancakes.
- Let the batter rest for 5 minutes to thicken slightly.
- Keep cooked pancakes warm in a low oven if making a large batch.
- Store leftovers wrapped in plastic wrap or airtight container in the fridge for up to 2 days.
- Reheat pancakes in a toaster or skillet for best texture; microwave reheating may cause sogginess.
- Freeze pancakes separated by parchment paper for up to 1 month and reheat as needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blended, Pan-Fried
- Cuisine: American