Soft, high-protein breakfast pancakes made with oat flour, banana and whey protein; best served warm in a stack.
Ingredients
Instructions
- 1
Mash the bananas in a bowl with a fork, then whisk in the eggs and milk.
- 2
Mix the oat flour, whey protein and baking powder in another bowl, add to the wet mixture and stir until smooth. Let rest for 5 minutes.
- 3
Heat a non-stick pan over medium-low heat and brush it very lightly with coconut oil.
- 4
Pour about half a ladle of batter per pancake. When bubbles appear on the surface (1½-2 minutes), flip and cook the other side for 1 minute.
- 5
Lightly grease the pan again between batches until the batter is used up (about 16 pancakes). Serve warm.
Nutrition
Per serving
| Calories | 416 kcal |
|---|---|
| Protein | 37 g |
| Carbs | 45 g |
| Fat | 12 g |
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