Protein Pancakes

With 402 kcal and 32g of protein, it supports muscle repair and keeps you full for longer thanks to high-fiber oats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 cup rolled oats · 341 kcal in the whole recipe
• 2 eggs · 157 kcal in the whole recipe
• 1 cup egg whites · 125 kcal in the whole recipe
• 1 banana · 107 kcal in the whole recipe
• 1/2 cup Greek yogurt · 73 kcal in the whole recipe
• Baking powder, cinnamon

Method

1. Prepare a blender (electric food processor) and a non-stick pan as your necessary equipment.

   

2. Place the rolled oats, eggs, egg whites, banana, Greek yogurt, baking powder, and cinnamon into the blender.

   

3. Turn on the blender and process for about 30 seconds until the mixture reaches a completely smooth, liquid consistency.

   

4. Set the mixture aside and let it rest on its own for 5 minutes.

   

5. Place the non-stick pan on the stove over medium heat and wait 1 minute for it to warm up.

   

6. Take a ladle of the mixture and pour it into the center of the pan, allowing it to form a round shape.

   

7. Cook for about 2 minutes until small bubbles appear on the surface of the pancake.

   

8. Flip the pancake using a spatula and cook the other side for about 1 minute.

   

9. Remove the pancake from the pan to a plate once you see the bottom has turned a golden yellow color.

   

10. Repeat the same cooking process until you have used up all the mixture.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.