Ingredients (makes about 6 small pancakes)
- 2 scoops (about 60 g) vanilla or chocolate protein powder
- 2 eggs
- 1 dl oats (blend into flour for a smoother texture)
- 1 dl milk (or plant-based alternative)
- 1 tsp baking powder
- 1 banana (optional for sweetness and creamier texture)
- 1 tsp cinnamon (optional)
- 1 tsp vanilla extract (optional)
- Coconut oil or butter for cooking
Instructions
- Blend the ingredients – Add all ingredients to a blender or food processor and blend until smooth. If the batter is too thick, add a little more milk.
- Heat the pan – Use a non-stick pan and heat it over medium heat. Add a little coconut oil or butter.
- Cook the pancakes – Pour a small portion of batter onto the pan (about 8-10 cm in diameter). Cook for 1-2 minutes per side until golden and firm.
- Repeat – Continue until all the batter is used. Keep the pancakes warm under a clean kitchen towel.
- Serve – Top with berries, yogurt, peanut butter, or dark chocolate.
Tips
- Add a few tablespoons of Greek yogurt to the batter for extra moisture.
- For more fiber, mix in some chia seeds or flaxseeds.
- These pancakes can be frozen and reheated in the oven or toaster.
Nutritional Information (per serving, about 3 pancakes)
- Protein: 30 g
- Carbohydrates: 35 g
- Fat: 8 g
Also read: You’ve Been Making Scrambled Eggs Wrong Your Whole Life – Gordon Ramsay’s Secret Changes Everything