In this delicious and simple recipe, bananas and oats are blitzed in the blender to make irresistibly fluffy protein pancakes.
Confession time. I’ve been hearing about high protein pancakes made from naturally sweet, ripe bananas and low GI rolled oats, all knocked together in a blender, and it got me thinking. The idea of a healthier pancake is definitely appealing, but when that pancakes it whipped up in seconds in a blender – that’s just too good an idea to ignore!
So I’ve been tossing bananas and oats in my blender all week and have finally decided on a protein pancakes recipe that is nutrient rich, incredibly tasty and – best of all – a doddle to make.
I made a batch for breakfast this morning and they got a resounding thumbs up. Even better, no one has been hassling me for mid-morning snacks, so all that low GI goodness and fabulously filling resistant starch goodness is clearly working.
These little beauties are naturally diary free and gluten free. If you wish to make them vegan, you can easily replace to eggs with a substitute like nutrient-packed ground flaxseeds.
Healthy, filling, a breeze to make and absolutely delicious. Seriously, what more could you want from a breakfast? Get your blender out and start blitzing!
Oats are great breakfast food, but if you’re tired of porridge, have a look at our Overnight Oats Recipes with Protein Powder.
Banana Oats Protein Pancakes Recipe
2 Ripe Bananas
1 1/2 cups Rolled Oats
2 Eggs – or vegan alternative
2 scoops Vanilla Protein Powder (we like to keep it plant-based, but if you prefer a Whey-based Protein Powder)
1/2 cup Milk – we like Oat, but Almond, Soy, Rice, Coconut and Cow’s are all fine
1 tbsp LSA Mix
2 tsp Baking Powder
1 tsp Chia Seeds – soaked in 2 tbsp water for 15 mins to make a Chia Gel.
1/2 tsp Cinnamon, ground
1/4 tsp Sea Salt
Feel like a fancy dessert, but want to keep to your clean eating plan? Why not try our Guilt-Free Raspberry Mousse Protein Slice?
- Place all of the ingredients in a powerful blender and blitz until smooth.
- Place a heavy frying pan on a medium-high heat and lightly oil.
- Pour pools of the protein pancakes batter into the hot frying pan – the size is depends on personal preference.
- Once bubbles have come through to the surface of the pancake, flip – 2-3minutes.
- Cook for another 1-2 minutes and then transfer to a plate to serve.
As far as we’re concerned, you can never start the day with too much delicious, protein rich food. Our 4 Yummy Protein Bowls, will get you out the door with a bounce in your step.
Due to the ripe bananas and the protein powder, these pancakes are quite sweet, so rather than a fruit compote or maple syrup or ice cream, something slightly acidic works really well.
Fresh strawberries (as in the photo), blueberries or passionfruit are perfect. Chopped nuts or seeds are also good.
We all deserve a treat now and then – especially when it’s big on gains. Our Best Bliss Balls Recipe will hit your sweet spot whilst keeping you healthy.
These protein pancakes keep well in the fridge for 24 hours and can take being zapped back to life in the microwave.
They also freeze well:
- Stack cooked protein pancakes on a plate with a piece of grease-proof paper between each pancake.
- Place in the freezer until frozen.
- Transfer frozen pancakes to a ziplock bag – or seal with a vacuum sealer – and store until needed.
- To use, defrost as many protein pancakes are you want on a plate in the fridge and reheat in the microwave before serving.