A healthy and fluffy breakfast staple made with ripe bananas, rolled oats, and protein powder. These pancakes are naturally sweetened and provide a high-protein start to the day without refined sugars.
2 medium Ripe Bananas
2 large Eggs
0.5 cup Rolled Oats
1 scoop Protein Powder
1 tsp Baking Powder
0.5 tsp Cinnamo
0.125 tsp Salt
0.5 tsp Vanilla Extract
Use very ripe bananas with dark spots for maximum natural sweetness.
Keep heat at medium-low to prevent the natural sugars and protein powder from burning before the center is cooked.
For a vegan alternative, replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water).
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months with parchment paper between layers.
Reheat in a toaster to maintain the crisp edges and light texture.
Find it online: https://powerecipe.com/banana-protein-pancakes-recipes/