Teresa's Recipes
Protein Pancakes
Start your day with these fluffy, protein-packed pancakes that are not only delicious but also nourish your body. Perfect for breakfast or a post-workout meal, these pancakes are enriched with the goodness of oats and banana, while fresh berries and a drizzle of maple syrup add a delightful sweetness. Pancakes have a long history, dating back to ancient civilizations, and these modern twists ensure you enjoy a nutritious and satisfying meal. Whether you're fueling up for a busy day or indulging in a leisurely brunch, these protein pancakes are sure to please!
Ingredients
- 1 scoop (about 30g) Protein powder
- 1 cup Rolled oats
- 1, mashed Ripe banana
- 1 Egg
- 1 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons (for cooking) Coconut oil
- 1 cup, for serving Fresh berries (strawberries, blueberries, etc.)
- to taste, for serving Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 8g
- Carbs: 35g
- Protein: 12g
- Sodium: 150mg
- Sugar: 5g
Instructions
- In a blender, combine the protein powder, rolled oats, mashed banana, egg, milk, vanilla extract, baking powder, and salt. Blend until the mixture is smooth and well-combined.
- Heat a non-stick skillet or griddle over medium heat and add the coconut oil, allowing it to melt and coat the surface.
- Pour 1/4 cup of the pancake batter onto the skillet. Cook until bubbles form on the surface of the pancake, approximately 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve the pancakes warm, topped with fresh berries and a generous drizzle of maple syrup.
Tips
- For added flavor, consider mixing in some cinnamon or nutmeg into the batter.
- If you prefer a fluffier pancake, separate the egg yolk and white, beating the egg white until stiff peaks form, and fold it into the batter before cooking.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the toaster or microwave.