Banana Pancake
Published 21 February 2020
Yield 6 small pancakes
Ingredients
- 1/2 cup rolled oats
- 1 scoop of Metagenics vanilla protein powder
- 1 medium banana
- 4 tbsp milk of choice
- 1 tbsp Baking Powder (aluminium free)
- pinch of sea salt, and sweetener of choice if desired
- pinch of cinnamon if desired
For Serving
- Sliced banana
- Maple syrup
Method
- Combine all ingredients with a hand blender.
- Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around 1/4 cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.
- Serve pancakes with some sliced bananas, other fresh fruits as you like and maple syrup for drizzling.
Prep Time 5 min
Cook Time 25 min
These high fibre high protein banana pancakes are so light and fluffy and perfect for a lighter weekend brunch!
Note
The recipe makes 6-7 small. If you make a larger batch, leftovers can be refrigerated or frozen.
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