Oatmeal Protein Pancakes

I am not the biggest fan of pancakes. Even though I’ve posted about them twice before, I really and truly prefer waffles (waffle recipe coming soon, promise!). I guess what I am really not a fan of is restaurant pancakes. They’re always so heavy and dense. Whenever I eat them I feel so sluggish and lethargic and I’m usually not hungry when lunch rolls around, which is a major disappointment for me.

oatmeal protein pancakes

Making pancakes at home though, that I can do. Even on a weekday. Even when I’m starving after a workout and want food asap. Even when I’m running around getting ready for work. I still make time for these pancakes, since they don’t take much time at all. Most of the “prep” work is done the night before so all I have to do in the morning is blend and pour. The part that takes the longest is waiting for my coffee to finish brewing so I can enjoy it alongside these Oatmeal Protein Pancakes.

oatmeal protein pancakes

Made with egg whites and steel cut oats, these pancakes are packed with protein. An extra ripe banana adds natural sweetness and a little cinnamon gives them warmth. Make a single batch in the morning, or double (or triple) up on weekends to have grab and go breakfasts all week long.

Oatmeal Protein Pancakes (makes 1 very large breakfast)

3 egg whites

1/4 cup steel cut oats

1/4 cup old fashioned oats

1/4 tsp. baking soda

1/2 tsp. ground cinnamon

pinch salt

1/4 tsp. vanilla extract

1 extra ripe banana

In a small bowl stir together the egg whites, both oats, baking soda, cinnamon, salt, and vanilla. Cover with plastic wrap and place in fridge overnight.

In the morning, either with a fork or in the bowl of a food processor blend together the oat mixture and the banana. If using a fork, the mixture will be thicker and have more texture, a food processor will result in smoother batter.

Allow the batter to rest while a skillet preheat over medium heat. Spray pan with baking spray and pour 1/4 cup of the batter into the pan and cook pancake until bubbles begin to form along the edge and top, about two minutes. Flip and cook other side. Repeat with remaining batter.

*To keep finished pancakes warm while the other ones cook, place them on an oven-safe porcelain plate in a 200 degree oven until finished cooking.

Top finished pancakes with syrup, nut butter, or greek yogurt and honey.

Recipe inspired by Jenna’s marathon training pancakes.

oatmeal protein pancakes

I still want waffles.


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