Quick Description
These fluffy, naturally sweet pancakes are made without flour, blended smooth, and packed with protein from eggs and oats. Soft inside, golden outside — a true breakfast game-changer.
Servings & Timing
- Servings: 6–8 pancakes
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Total Time: ~15 minutes
Ingredients
- 1 ripe banana
- 2 large eggs
- ½ cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
(Optional protein boost below 👇)
Step-by-Step Instructions
-
Blend the Batter
Add banana, eggs, oats, baking powder, vanilla, and salt to a blender.
Blend until smooth and slightly thick. -
Rest (Optional but Recommended)
Let batter sit 2–3 minutes so oats absorb moisture (fluffier pancakes). -
Heat the Pan
Heat a non-stick skillet over medium-low heat. Lightly grease if needed. -
Cook Pancakes
Pour about 2–3 tablespoons batter per pancake.
Cook 1½–2 minutes per side until golden and set. -
Serve Warm
Stack and enjoy immediately.
Nutrition (Approx. Per Pancake)
- Calories: ~90
- Protein: ~5–6g
- Carbs: ~12g
- Fat: ~3g
(Naturally sweet, no added sugar)
Optional High-Protein Boost
Add ONE of the following to the blender:
- 1–2 tbsp Greek yogurt
- 1 scoop vanilla protein powder (add 1–2 tbsp milk if thick)
- 2 tbsp cottage cheese
Topping Ideas
- Greek yogurt + berries
- Peanut butter
- Honey or maple syrup
- Sugar-free syrup
- Cinnamon sprinkle
Tips for Best Pancakes
- Keep heat medium-low (they brown fast)
- Use a ripe banana for sweetness
- Smaller pancakes flip easier
Storage
- Fridge: Up to 2 days
- Freezer: Up to 1 month
- Reheat: Pan or toaster (best texture)
