High-Protein Banana & Peanut Butter Oat Pancake
Method
Add the eggs, rolled oats, milk, and a pinch of salt to a bowl or blender. Whisk or blend until the batter is smooth and evenly combined. Let it rest for 2 minutes so the oats soften slightly.
Heat a non-stick skillet over medium-high heat. Lightly grease the pan with a very small amount of ghee or cooking spray.
Pour the batter into the skillet, spreading it into a thin, even circle. Cover with a lid and cook for 2–3 minutes, until the surface is mostly set and the underside is lightly golden.
Carefully flip the pancake. Turn off the heat and let the residual warmth cook the second side for about 1 minute, keeping the pancake soft and tender.
Spread the peanut butter evenly over the entire pancake while it's still warm.
Arrange the banana slices over one half of the pancake, then fold it in half.
Serve immediately while warm. Sprinkle with cinnamon or chopped peanuts if desired.
For an extra protein boost, mix a tablespoon of vanilla protein powder into the batter and add a splash more milk if needed. Fresh strawberries, blueberries, or raspberries also pair beautifully with the banana and peanut butter, adding natural sweetness and freshness.
Nutrition Facts
Per recipe
