These fluffy banana protein pancakes keep you full for hours! Made with 6 wholesome ingredients, they have a sweet banana flavor and are a perfect post-workout meal.
Add oats and protein powder in a high-power blender. Blend until smooth and the oats are pulverized. Add eggs, bananas, and vanilla extract and blend until smooth.
Add baking powder and blend for 5 seconds. Let the batter rest for 5 minutes.
Heat a large non-stick skillet over medium-high heat. Add large spoonfuls of the batter into the skillet. Cook pancakes until bubbles appear on the surface. Gently lift and flip the pancake. Cook for 1 minute more.
Repeat the cooking process with the rest of the pancake batter.
Notes
* Unflavored or chocolate protein powder work too. You can also use casein or a plant based protein powder. TO STORE. Transfer the leftover pancakes to an airtight container or ziplock bag and store them in the fridge for up to 3 days.TO FREEZE. Place the cooked and cooled pancakes in a ziplock bag and freeze for up to 6 months. Let them thaw in the fridge overnight or reheat from frozen.TO REHEAT. You can reheat the pancakes in a toaster, toaster oven, microwave, or skillet over medium heat.