Easy Protein Pancakes Recipe (No Banana)
Hey there, fellow pancake lover! So, let me tell you about this time I tried to impress my friends with some fancy brunch pancakes. I wanted something that wouldn’t make me feel like I needed a nap right after eating. That’s when I stumbled upon this easy protein pancake recipe that doesn’t use bananas (no offense to bananas). And guess what? They were a hit, and I’ve been making them ever since! So let’s dive in, shall we?
Why You’ll Love This
I make these pancakes when I’m in a rush but still want something nutritious (and when the idea of another banana pancake just doesn’t excite me). My family goes crazy for these because they’re fluffy, filling, and they don’t even realize they’re healthy – it’s like sneaking veggies into a kid’s dinner! Plus, they’re super versatile; you can add all sorts of toppings or mix-ins.
Ingredients (with a Twist)
- 1 cup oat flour (or just whizz up some oats in a blender)
- 1 scoop protein powder (I usually grab vanilla, but chocolate’s fun too!)
- 1 teaspoon baking powder
- 1 egg (sometimes I use flax egg if I’m out of eggs)
- 1/2 cup milk of choice (almond, soy, or even good ol’ cow milk)
- 1 teaspoon vanilla extract (my secret ingredient!)
- A pinch of salt (because every sweet dish needs a pinch, right?)
- (Optional) A dash of cinnamon or nutmeg for extra flavor
How to Make These Pancakes
- Mix the dry ingredients in a bowl – oat flour, protein powder, baking powder, and salt. I usually give it a quick whisk.
- In another bowl, whisk together the egg, milk, and vanilla extract. Combine the wet and dry ingredients until just mixed. Don’t overdo it! (Lumps are your friends here.)
- Heat a non-stick pan over medium heat, and lightly grease it. Pour about a quarter cup of batter per pancake. Flip when bubbles appear on the surface. This is where I usually sneak a taste!
- Cook until golden brown on both sides. Don’t worry if the first one looks a bit odd – it’s chef’s treat anyway!
Notes from My Kitchen
I’ve found that letting the batter sit for a few minutes before cooking makes them fluffier, though I often skip it when I’m hangry. Also, the type of protein powder can change the texture, so don’t be afraid to experiment!
Variations I’ve Tried
Once, I tried adding blueberries, which turned out great, but chocolate chips didn’t work as well (too melty). Chopped nuts or seeds are lovely for a bit of crunch.
If You Don’t Have All the Equipment
No non-stick pan? No problem! Just use a regular pan with a bit of butter or oil. I actually prefer the crispy edges it gives.
How to Store (If They Last That Long!)
Store them in an airtight container in the fridge for up to a week, though honestly, in my house, they never last more than a day!
Serving Suggestions
I like to top mine with a dollop of Greek yogurt and a sprinkle of nuts. Or, if I’m feeling fancy, a drizzle of maple syrup (because why not?).
Pro Tips
I once tried rushing the mixing step and regretted it because the pancakes turned out dense. Patience is a virtue, friends!
FAQ
What if I don’t have oat flour? Just blend some rolled oats in a blender until they’re powdery. Easy peasy!
Can I make these vegan? Absolutely, just use a flax egg and plant-based milk.
Do I have to use protein powder? Nope, you can skip it, but you might want to add a bit more flour and sweetener.
If you’re looking for other protein-packed recipes, check out EatingWell’s high-protein breakfasts or for more oat-based delights, Cookie and Kate’s oat recipes might just be your cup of tea!
