Protein Pancakes Recipe:
1 scoop (about 30g) of your favorite protein powder (flavor of your choice)
1/2 cup rolled oats
1/2 ripe banana, mashed
2 large egg whites
1/4 cup unsweetened almond milk (or any milk of your choice)
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Optional toppings: fresh berries, sliced banana, nut butter, Greek yogurt, or sugar-free syrup
Macronutrient Count (approximate values for the pancakes only, without toppings):
In a blender or food processor, blend the rolled oats until they form a fine flour-like consistency.
In a mixing bowl, combine the blended oats, protein powder, and baking powder. Mix well.
In a separate bowl, mash the ripe banana until smooth. Add the egg whites, almond milk, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is well incorporated, and a smooth batter forms. If the batter seems too thick, you can add a splash of almond milk to adjust the consistency.
Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of oil.
Spoon about 1/4 cup of the batter onto the skillet for each pancake. Cook until the edges start to set and small bubbles appear on the surface, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, until they are cooked through and lightly golden.
Repeat the process with the remaining batter until all the pancakes are cooked.
Serve the protein pancakes with your desired toppings such as fresh berries, sliced banana, a dollop of Greek yogurt, a drizzle of nut butter, or sugar-free syrup.
Enjoy your protein-packed pancakes, perfect for a satisfying and nutritious breakfast or snack! Note that the macronutrient and calorie counts may vary depending on the specific brand and type of protein powder used.