Ingredients (Full Batch):
- 2 large eggs
- 2 large ripe bananas
- 2/3 cup rolled oats, blended into a fine flour
- 1 scoop protein powder (vanilla or unflavored works well)
- (Optional: 1 tsp cinnamon, 1 tsp vanilla extract)
Instructions:
- Blend the Oats: Pulse the rolled oats in a blender or food processor until they reach a flour-like consistency.
- Combine Everything: Add the bananas, eggs, protein powder, and oat flour to the blender. Blend until the batter is smooth. Let it sit for 5 minutes to thicken slightly.
- Cook: Pour batter onto a preheated, non-stick skillet or griddle (medium heat) to form 3-4 inch pancakes. Cook for 2-3 minutes per side, until golden brown.
- Cool & Freeze: Let the cooked pancakes cool completely on a wire rack. This prevents them from getting soggy. Then, place them in a single layer on a baking sheet to “flash freeze” for 30-60 minutes. Once frozen solid, transfer them to a freezer bag or airtight container. This stops them from sticking together.
