Peanut Butter Protein Pancakes
This recipe is like a bowl of oatmeal in pancake form! Light, fluffy and packed with protein; these pancakes are the perfect pre- or post-workout snack and also great for meal prep.
Servings: 1 serving
- 1/2 cup egg whites*
- 1/3 cup organic rolled oats
- 1/4 teaspoon baking powder
- 1 tablespoon natural peanut butter
- 1/2 tsp cinnamon
- 1/2 banana quartered and sliced
Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and mix until you have a batter.
Coat a non-stick pan with cooking spray and heat over a medium heat. Pour pancake patter into the pan (the batter may be a little runny around the edges, so using a rubber spatula, gently pull the runny edges towards the center of the pancake).
Sprinkle in remaining chopped banana (or any other stir-in you prefer!).
Once the pancakes firm and set up (this will take two minutes) flip and cook for another minute or until cooked through. Enjoy!
I love using egg whites in this recipe because it adds lots of protein and keeps the pancakes light and fluffy. If you prefer, you can swap two whole eggs in their place or use two flax or chia eggs for a plant based alternative.
This recipe is sweetened by the banana. If you want to add a bit of extra sweetener, try adding a couple teaspoons of maple syrup to the batter.
Serving: 1recipe | Calories: 316kcal | Carbohydrates: 37g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Sodium: 278mg | Potassium: 712mg | Fiber: 6g | Sugar: 10g | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg