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High-Protein Banana Oat Pancakes

Soft and fluffy banana oat pancakes made with oats, eggs and Greek yogurt for an easy protein-packed breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup rolled oats
  • 1 large ripe banana
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 –2 tablespoons milk if needed
  • Butter or cooking oil for the pan
  • Fresh berries optional for serving
  • Sliced banana optional for serving
  • Greek yogurt optional for serving
  • Maple syrup optional for serving

Method
 

  1. Add the rolled oats to a blender and blend until they reach a fine, flour-like consistency.
  2. Add the ripe banana, eggs, Greek yogurt, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth and evenly combined.
  3. If the batter is too thick, add 1 tablespoon of milk at a time and blend until the batter is thick but pourable.
  4. Allow the pancake batter to rest for about 5 minutes so the oats can absorb some of the moisture.
  5. Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter or cooking oil.
  6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until the edges begin to set and bubbles appear on the surface.
  7. Carefully flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.
  8. Transfer the pancakes to plates and serve warm with fresh berries, sliced banana, Greek yogurt, maple syrup, or your favorite toppings.