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To make these protein-packed banana oat pancakes, gather these items: - 1 cup rolled oats - 2 ripe bananas, mashed until smooth - 1 cup milk (your choice of dairy or plant-based) - 2 large eggs (or 2 flax eggs for a vegan alternative) - 1 scoop vanilla or banana flavored protein powder - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - 1 tablespoon honey or maple syrup (optional, for sweetness) - 1 teaspoon pure vanilla extract - Cooking spray or coconut oil for greasing the pan You can make these pancakes your own with these optional ingredients: - Chopped nuts like walnuts or almonds - Chocolate chips for extra sweetness - Berries for a fruity twist - A scoop of nut butter mixed into the batter Top your pancakes with these tasty ideas: - Fresh fruit like sliced bananas or strawberries - A sprinkle of nuts for crunch - A drizzle of honey or maple syrup - Greek yogurt for added creaminess - A dusting of powdered sugar for a sweet finish {{ingredient_image_2}} First, gather your rolled oats. Place them in a blender. Blend on high speed until they become a fine flour. This process is quick and easy. You want a smooth texture for the best pancakes. Oat flour is healthy and adds great flavor. In the same blender, add the mashed bananas. Next, pour in your choice of milk. Crack in the eggs or add flax eggs if you go vegan. Then, add the protein powder, baking powder, cinnamon, salt, honey, and vanilla extract. Blend again until everything is smooth. Let the batter rest for 5-10 minutes. This step helps the oats absorb moisture. Preheat a non-stick skillet over medium-low heat. Lightly grease the pan with cooking spray or coconut oil. Use about 1/4 cup of batter for each pancake. Pour the batter onto the skillet. Cook for 2-3 minutes. Look for bubbles on top and firm edges. Carefully flip the pancake and cook for another 1-2 minutes. You want them golden brown. Repeat with the rest of the batter, adjusting the heat as needed. Serve warm with your favorite toppings. Enjoy your protein-packed banana oat pancakes! To get the best texture, let the batter rest. This step helps the oats soak up moisture. A thicker batter gives you fluffy pancakes. If your batter seems too thin, add a little more oat flour. You can make oat flour by blending rolled oats in a blender. Blend until fine. If you want sweeter pancakes, add honey or maple syrup. Start with one tablespoon and taste the batter. You can always add more if needed. For a flavor boost, try adding vanilla extract. Cinnamon also adds warmth and depth. Experiment with other spices too, like nutmeg or ginger. Use a non-stick skillet or griddle for the best results. Preheat it on medium-low heat to avoid burning. Grease the pan lightly with cooking spray or coconut oil. Use a measuring cup, about 1/4 cup, to pour your batter. This helps make pancakes uniform in size. A spatula is essential for flipping, so choose one that is sturdy and flexible. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter your pancakes will be. They also blend easier into the batter. Adjust the Consistency: If the batter is too thick, add a splash more milk. If it’s too thin, add a little more oat flour. Experiment with Add-ins: Feel free to add ingredients like chocolate chips, blueberries, or nuts into the batter for extra flavor and texture. Keep Pancakes Warm: If making a large batch, keep the pancakes warm in an oven set to low (around 200°F or 93°C) while you finish cooking the rest. {{image_4}} You can make these pancakes vegan and gluten-free easily. Use flax eggs instead of regular eggs. To make flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for five minutes. This mixture acts like eggs. For gluten-free pancakes, use certified gluten-free oats. This ensures no gluten cross-contamination occurs. Your pancakes will still be delicious and fluffy! Want to change things up? You can! Here are some fun ideas: - Add chocolate chips: Mix in a handful of dark chocolate chips for a sweet treat. - Nut butter: Swirl in a tablespoon of almond or peanut butter for extra creaminess. - Fruits: Add berries or diced apples to the batter for fruity goodness. - Spices: Experiment with nutmeg or ginger for a warm flavor twist. You can easily switch ingredients to suit your needs. Here are some tasty options: - Milk: Use almond, soy, or oat milk instead of dairy milk. - Protein powder: Choose any flavor you enjoy, like chocolate or vanilla. - Sweeteners: Instead of honey, try maple syrup or agave nectar. - Oil: If you’re out of coconut oil, vegetable oil works well for greasing the pan. These variations let you enjoy your pancakes while keeping things interesting! To keep your leftover pancakes fresh, first let them cool down. Once they are cool, stack them with a piece of parchment paper between each pancake. This step prevents them from sticking together. Place the stack in an airtight container or wrap them tightly in plastic wrap. Store them in the fridge for up to 3 days. When you're ready to enjoy your pancakes again, use a microwave or stovetop. If using a microwave, heat them for about 20-30 seconds. Check if they are warm enough. If not, heat for another 10 seconds. For stovetop reheating, place them on a skillet over low heat for about 1-2 minutes on each side. This method helps restore some crispness. To freeze your pancakes, first follow the cooling step. Then, place them in a single layer on a baking sheet. Freeze them until solid, which usually takes about 1-2 hours. Once frozen, transfer the pancakes into a freezer bag or airtight container. Label it with the date. They can stay in the freezer for up to 2 months. When you're ready to eat, just reheat them straight from the freezer! To boost protein in your pancakes, you can add more protein powder. Adding an extra half scoop works well. You can also mix in some Greek yogurt, cottage cheese, or nut butter. These options add creaminess and flavor while packing in protein. Yes, you can use different flours. If you want a gluten-free option, try almond flour or coconut flour. Just remember, different flours can change the texture and taste. You might need to adjust the liquid in your recipe to get the right batter consistency. Banana oat pancakes are packed with nutrients. Oats provide fiber, which helps digestion. Bananas give you potassium for muscle function. Protein powder adds muscle-building benefits. Plus, they are low in refined sugar, making them a healthy choice for breakfast or snacks. To make egg-free pancakes, use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. This mixture works great as a binder, just like eggs do. You can also use applesauce or mashed bananas as a substitute. This article covered how to make delicious banana oat pancakes from start to finish. We discussed essential ingredients, step-by-step instructions, and helpful tips for the perfect texture. You learned about tasty variations and best storage practices to keep your pancakes fresh. Remember, cooking is fun and creative! Experiment with flavors and ingredients to make this recipe your own. Enjoy your pancakes and share the joy with others. Happy cooking!

Protein Packed Banana Oat Pancakes

Delicious and nutritious pancakes made with oats and bananas, perfect for breakfast or a post-workout treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup rolled oats
  • 2 ripe bananas, mashed until smooth
  • 1 cup milk (your choice of dairy or plant-based)
  • 2 large eggs (or 2 flax eggs for a vegan alternative)
  • 1 scoop vanilla or banana flavored protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 4 teaspoon salt
  • 1 tablespoon honey or maple syrup (optional, for sweetness)
  • 1 teaspoon pure vanilla extract
  • 1 spray cooking spray or coconut oil for greasing the pan

Instructions
 

  • In a blender, add the rolled oats and blend on high speed until you achieve a fine flour consistency.
  • To the oat flour, add the mashed bananas, milk, eggs (or flax eggs), protein powder, baking powder, cinnamon, salt, honey (if desired), and vanilla extract. Blend again until the mixture is smooth and everything is thoroughly combined.
  • Allow the batter to rest for 5-10 minutes. This lets the oats absorb moisture, resulting in a thicker pancake batter.
  • Preheat a non-stick skillet or griddle over medium-low heat, lightly greasing it with cooking spray or coconut oil to prevent sticking.
  • Measure out approximately 1/4 cup of the batter for each pancake and pour it onto the skillet. Cook for 2-3 minutes, watching for bubbles to form on the surface and the edges to solidify.
  • Carefully flip the pancake and cook for an additional 1-2 minutes, or until the underside is golden brown and the pancake is cooked through.
  • Continue this process with the remaining batter, adjusting the heat as needed to avoid burning the pancakes.
  • Serve warm, garnished with fresh fruits, a sprinkle of nuts, or an extra drizzle of honey or maple syrup if you desire a sweeter touch.

Notes

These pancakes can be made vegan by using flax eggs instead of regular eggs.
Keyword banana, healthy, oatmeal, pancakes, protein