Ingredients

The following ingredients have 3 Servings
  • 1 ½ cups rolled oats
  • ½ cup oat flour or all-purpose flour (sub gluten-free, if needed - see notes)
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cinnamon
  • 2 bananas (chopped)
  • 1 ½ cups milk of your choice or water
  • 2 large eggs
  • ½ cup chopped walnuts
  • Coconut oil, butter, or neutral flavored oil, for the pan (see notes)
  • Maple syrup (to serve)
  • 1 teaspoon coconut oil
  • 1 banana (sliced)
  • ½ cup walnuts
  • 2 tablespoons honey
  • ½ teaspoon coconut oil

Instruction

  • In a large bowl, whisk the oats, oat flour or all-purpose flour, baking powder, sea salt, and cinnamon. Add the bananas, milk, and eggs and whisk well. Stir in the chopped walnuts.
  • Heat a small amount of coconut oil, butter, or neutral flavored oil in a frying pan over medium heat. Add ½ cup of the protein pancake batter to the pan and shake the pan gently to spread it out. Let the pancake cook for 5-6 minutes, until it appears mostly dry on top and is browned on the bottom. Flip the pancake over and cook for 2 minutes on the other side. Repeat with the remaining batter, oiling the pan between each pancake.
  • Serve the protein pancakes either on their own or with the caramelized bananas, candied walnuts, and some maple syrup on top.