3-Ingredient Banana Protein Pancakes

The Oat Base: Place your 30g of rolled oats into a small blender or food processor. Blend for 10 to 15 seconds until they turn into a fine, smooth flour texture. Pour the oat flour into a mixing bowl.

Mash and Mix: In a separate bowl, peel the banana and mash it thoroughly with a fork until it forms a smooth puree with no large lumps. Crack the 2 whole eggs into the banana puree and whisk them together.

Create the Batter: Pour the wet banana-egg mixture into the bowl with your oat flour. Add the ½ scoop of protein powder, cinnamon, vanilla extract, and baking powder. Stir everything together with a spoon or whisk until you have a thick, consistent pancake batter. Let it sit for 2 minutes to thicken up.

Cook to Golden Perfection: Heat a non-stick skillet over medium-low heat and coat it lightly with your cooking oil spray. Pour the batter onto the skillet to form 3 or 4 small, thick pancakes (smaller pancakes are much easier to flip!).

Cook for 3 to 4 minutes on the first side. You will know they are ready to flip when small bubbles form on the surface and the edges look dry. Carefully flip them with a spatula and cook for an additional 1 to 2 minutes on the other side until golden brown.