Ingredients
1 ripe banana (medium)
2 large eggs
¼ cup rolled oats (or oat flour)
¼ cup vanilla protein powder (whey or plant-based)
¼ cup Greek yogurt or cottage cheese
1 tsp baking powder
½ tsp cinnamon (optional)
½ tsp vanilla extract
Pinch of salt
Almond milk (1–2 tbsp if needed to adjust batter consistency)
Cooking spray or coconut oil for pan
Instructions
In a blender or mixing bowl, mash the banana until smooth.
Add eggs, oats, protein powder, yogurt, baking powder, cinnamon, vanilla, and salt. Blend or whisk until fully combined.
Let the batter rest for 5–10 minutes to thicken.
Preheat a nonstick skillet over medium-low heat. Lightly grease with cooking spray or coconut oil.
Pour ¼ cup batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form.
Flip and cook the other side for 1–2 minutes until golden brown and cooked through.
Serve warm with fresh berries, nut butter, or Greek yogurt.
Notes
For vegan version: Use flax eggs and plant-based yogurt.
To freeze: Let pancakes cool completely, separate with parchment paper, and store in a freezer-safe bag.
To reheat: Microwave for 45–60 seconds or warm in toaster oven.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 230 kcal
- Sugar: 5g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18–22g
- Cholesterol: 110mg