Ingredients

Method

1. Grind the oats for 10–15 seconds in the food processor to make a powder.
2. Combine the ground oats in a mixing bowl with the protein powder, coconut flour, baking powder, cinnamon, and salt.
3. Mash the banana in another mixing bowl, then whisk in the egg and milk until well-combined.
4. Fold in the dry mixture to form a thick batter.
5. Heat a thin layer butter or oil in a frying pan over low to medium heat.
6. Scoop ladlefuls of batter onto the pan, working in batches as needed.
7. Cook the pancakes for 3–4 minutes until small bubbles appear on top.
8. Flip the pancakes, then cook for another 1–2 minutes.
9. Transfer the pancakes to plates, and repeat the cooking process with any remaining batter.
10. Serve with toppings.

Notes

• You can use either whey or plant-based protein powder. If using whey protein powder, use ¼ cup (30 g) powder. If using plant-based protein powder, use 3 tablespoons (30 g) powder.
• You can use any flavor of protein powder.
• If you don't have bananas, you can use the equivalent weight of mashed sweet potato or canned pumpkin purée.
• Pancakes can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months.

Equipment

• Food processor
• 2 mixing bowls
• Fork
• Wooden spoon
• Large non-stick frying pan
• Ladle
• Spatula
• Plates

Categories

• Recipes for pancakes
• Recipes using oat
• Recipes using coconut
• Recipes using baking powder
• Recipes using cinnamon
• Recipes using banana
• Recipes using egg
• Recipes using cow milk