Fuel your mornings with these delicious Banana Oat Protein Pancakes, perfect for your healthy breakfast meal prep. These fluffy, protein-packed pancakes are simple to make and will keep you satisfied. Enjoy a nutritious start to your day with this easy recipe.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for natural sweetness and moisture.
- Rolled Oats: The base for a hearty texture. Use quick oats for a smoother batter.
- Protein Powder: Adds a protein boost. Choose your favorite flavor (vanilla or unflavored work well).
- Egg: Binds the ingredients.
- Milk: Any plant-based milk or dairy milk works.
Ingredients:
- 1 ripe banana, mashed
- 1/2 cup rolled oats
- 1 scoop (approx. 30g) protein powder
- 1/2 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- Cooking spray or a little oil for the pan
- Maple syrup, fresh fruit, or nuts for serving (optional)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 2
- Tools Needed: Mixing bowl, whisk, non-stick pan or griddle, masher (optional)
Step-by-Step Instructions:
1. Prepare Your Batter
In a medium bowl, thoroughly mash the ripe banana. You want it smooth for an even consistency.
2. Combine Dry Ingredients
Add the rolled oats, protein powder, baking powder, optional cinnamon, and a pinch of salt to the mashed banana. Give it a quick stir to combine everything.
3. Add Wet Ingredients
Pour in the milk and crack in the egg. Whisk everything together until just combined. Don’t overmix; a few lumps are perfectly fine.
4. Heat Your Pan
Place a non-stick pan or griddle over medium heat and lightly coat it with cooking spray or a small amount of oil. You want it warm enough for the batter to sizzle slightly.
5. Cook the Pancakes
Pour 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before flipping. Repeat with the remaining batter.
6. Serve and Enjoy
Stack your warm banana oat protein pancakes and top with your favorite additions like maple syrup, fresh berries, or a sprinkle of nuts. This makes a great healthy breakfast meal prep item.
Variation Ideas:
- Chocolate Chip: Fold in a handful of mini chocolate chips into the batter.
- Nutty: Add 1 tablespoon of chopped nuts like walnuts or pecans.
- Spiced: Include a pinch of nutmeg or allspice for extra warmth.
- Berry Boost: Mix in a few fresh or frozen berries (thawed) to the batter.
Storage Instructions:
Store leftover Banana Oat Protein Pancakes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 1 month. Reheat gently in a microwave or toaster oven until warmed through.
Frequently Asked Questions (FAQ):
Q: Can you make these pancakes gluten-free?
A: Yes, ensure your rolled oats are certified gluten-free.
Q: Do you need to use protein powder?
A: No, you can omit the protein powder, but the nutritional profile will change.
Q: Can you use a different type of flour?
A: This recipe is specifically designed for oats, but you could experiment with oat flour for a finer texture.
Q: How do you prevent the pancakes from sticking?
A: Use a good quality non-stick pan and ensure it’s properly preheated and lightly greased.
Q: Can you prepare the batter ahead of time?
A: It’s best to make and cook the batter fresh, as oats can absorb a lot of liquid and thicken over time.
Q: Are these suitable for healthy breakfast meal prep?
A: Absolutely! Cook a batch, cool them, and store for quick, nutritious breakfasts throughout the week.
