You’ll notice that a lot of recipes on my blog are pancakes. That’s because I LOVE pancakes! When I was a kid, I was not a fan of lunch or dinner meals but I could eat breakfast all day, every day. As an adult, I understand that I cannot do that, but that doesn’t mean my inner kid still wants to eat pancakes all day every day.
I was lucky to grow up in a house where my parents loved and valued food. Especially my Dad. He was VERY particular about how to cook things, even the simple things like white rice, pasta, tomato sauce, meats, corn on the cob and, PANCAKES. My Dad would have these moments where he would obsess over little things such as recipes. Pancakes was one of his obsessions. He worked hard on perfecting his perfect pancake batter. Perhaps I get my love for pancakes from him, who knows. But, what I do know is I will forever to be trying to re-create that perfect pancake.
This pancake is different from the others on my blog because this time I added protein powder. As much as I love pancakes, they are very carbohydrate dense. Which isn’t a bad thing but I need to balance out their nutritional density, so protein powder it is!
These pancakes are super easy to make – whip it up in a blender and pour into a hot pan. They also are great because you can freeze them and when desired, pop them straight into a toaster and they’re good as fresh! Enjoy!
Ingredients: 10 Pancakes (batter size is 1/3 cup)
- 2 Cups Oats
- 2 Ripe Bananas, mashed
- 2 Eggs
- 1 Scoop Your Super Muscle Protein (use code DIEHLNUTRITION for 15% off)
- 1/2 Tablespoon Vanilla Extract
- 1/3 Cup Unsweetened Vanilla Almond Milk
- 1 Teaspoon Baking Soda
- 1/2 Tablespoon Cinnamon
- Coconut Oil
- Optional: Fruit of your choice, cacao powder to add to the ingredients to make chocolate protein pancakes.
- In a bowl, mash your bananas well and add to a blender.
- Add eggs, vanilla extract, almond milk, baking soda, cinnamon, protein powder and oats.
- Blend. I I have Ninja and put it on puree and let it puree for 60 seconds.
- Heat a large fry pan and melt coconut oil. Using 1/3 cup, pour batter onto pan in circular shapes. (if you’re adding fruit, add them here).
- Wait until you see little bubbles and flip. Cook another minute or two and place on plate. Keep adding coconut oil to coat the pan with every pancake you cook.
- It’s really as easy as that!
- Top with toppings of your choice and local maple syrup!