Oatmeal Protein Pancakes

5 from 4 votes

Substantial, nutritious, and so darn yummy, these Oatmeal Protein Pancakes are a naturally sweet breakfast to share with the kids. They store well, have protein and fiber, and are great for all ages.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 258kcal

Author: Amy Palanjian

Equipment

Mixing Bowl
Greenpan Nonstick Pan
Maple Syrup

Ingredients

2 very ripe medium bananas (about 2 cups sliced)
1½ cups whole wheat flour
½ cup rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
¾ cup plain Greek yogurt
½ cup milk (dairy or nondairy)
3 eggs
2 tablespoons butter (melted)
1 teaspoon vanilla extract
Additional butter for greasing the pan

US Customary - Metric

Instructions

Mash the bananas until smooth.
Add bananas to a bowl with the rest of the ingredients. Gently stir together.
Warm a nonstick or cast-iron skillet over medium heat. Add a small bit of butter, melt, and spread it around the pan.
Drop 1/4 cupfuls of batter onto the pan and spread out thinly to about 1/4-1/2 inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes.
Continue to cook the rest of the batter.
Serve warm with maple syrup, yogurt, nut butter, or any toppings you like.

Notes

To store leftovers, let pancakes cool and store for up to 3 days in the fridge in an airtight container, or freeze up to 3 months in a zip-top freezer bag with as much air removed as possible.
For a smooth final texture, use oat flour or grind up rolled oats in a food processor briefly.
Gluten-free: Use certified gluten-free rolled oats and gluten-free cup-for-cup flour blend.
Egg-free: Omit the eggs and add 1 tablespoon chia seeds to the batter and an additional 1/4 cup milk. Spread batter thinly to ensure the pancakes cook through.
To make this recipe without banana, you can substitute the same amount of a thick applesauce, pumpkin puree, or sweet potato puree.
Use very ripe bananas with brown spots for optimal sweetness.
Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
Let cook on the bottom until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
If the pancakes are browning faster than they are setting up, turn the heat down a smidge.

Nutrition