Name: Oat Banana Protein Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 cup dry certified gluten-free old fashioned rolled oats; 4 oz raw banana; 5 large egg whites; 2 tbsp vanilla whey protein powder; 0.75 tsp baking powder; 0.75 tsp vanilla extract; 0.75 tsp ground cinnamon; 0.25 tsp sea salt; 4 spray olive oil cooking spray; 5 oz fresh strawberries; 1 tsp lemon juice

Instructions

Prep 10 min · Cook 10 min

Combine sliced strawberries, lemon juice, and half of the cinnamon in a small bowl. Mash a few slices with a fork to release juices and set aside.
Add the dry oats, raw banana, egg whites, protein powder, baking powder, vanilla extract, the rest of the cinnamon, and salt directly into a high-speed blender.
Blend on high for 1 minute until the batter is completely smooth.
Let the batter rest in the blender for 5 minutes to allow the oats to hydrate and thicken naturally.
Heat a 12-inch nonstick skillet over medium-low heat and coat with the olive oil cooking spray.
Pour about 1/4 cup of batter per pancake into the skillet to make four rounds.
Cook for 4 minutes until bubbles appear on the surface and the edges look set and dry.
Flip the pancakes carefully and cook for 2 minutes more until the centers are springy and reach an internal temperature of 160°F.
Stack the four pancakes on a plate and spoon the prepared strawberry compote over the top before serving.

Nutrition

Ingredients

Instructions

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