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High-Protein Banana Oat Pancakes

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Total Time 15 minutes
Servings: 1
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup rolled oats
  • 1/2 cup plain Greek yogurt
  • 1/2 ripe banana
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • Cooking spray or butter for the pan
  • Optional toppings: banana slices a drizzle of honey, a dusting of cinnamon

Method
 

  1. Add the rolled oats to a blender and pulse for 10–15 seconds until they become a rough flour.
  2. Add the eggs, Greek yogurt, banana, baking powder, cinnamon, vanilla extract, and salt. Blend for 20–30 seconds until completely smooth. The batter will be thicker than regular pancake batter — this is correct.
  3. Let the batter rest for 2 minutes. It will thicken slightly as the oats absorb the moisture.
  4. Heat a non-stick pan over medium-low heat and coat with cooking spray or a small amount of butter.
  5. Pour approximately 1/4 cup of batter per pancake. Cook for 2–3 minutes until bubbles form across the surface and the edges look set and no longer shiny.
  6. Flip carefully and cook for a further 1–2 minutes until the second side is golden.
  7. This recipe makes 4–5 pancakes. Stack them immediately.
  8. Top with banana slices, a drizzle of honey, and a light dusting of cinnamon. Serve hot.

Notes

Overripe bananas — the ones with brown spots that nobody wants to eat — are perfect for this recipe because they are sweeter and blend smoother. Many grocery stores mark them down significantly. Buying rolled oats in a large bulk bag and blending your own oat flour costs a fraction of pre-packaged oat flour. Greek yogurt in a large tub used across multiple recipes throughout the week brings the per-serving cost down to almost nothing.