Protein Pancakes

• 55 g dry Rolled oats (⅔ cup dry)
• 30 g Whey protein powder (1.1 oz (about 1 scoop))
• 100 g raw Banana, peeled (3.5 oz raw)
• 50 g raw (1 large egg) Egg
• 90 g Nonfat milk (⅓ cup)
• 3 g Baking powder (⅔ tsp)
• 0.3 g Salt (a pinch)
• 3 g Vegetable oil (⅔ tsp)
• 15 g Maple syrup (¾ tbsp)

You'll need: Blender, Large non-stick frying pan, Thin spatula, Paper towel.

Method

1. Blend the batter

   Put the oats, whey, banana, egg, milk, baking powder and salt in the blender. Blend for 30–45 seconds, until smooth. Let the batter rest for 3 minutes; the oats soak up liquid and thicken it.

   Don't skip the rest. Thicker batter gives you taller, fluffier pancakes.

2. Cook the pancakes

   Heat the pan over medium-low heat and wipe it with the oil on a folded paper towel. Pour in about 3 tablespoons of batter per pancake. Cook for 2–3 minutes, until bubbles pop on top and the edges look dry, then flip and cook for 1–2 minutes more. You'll get 6 to 8 pancakes.

   Protein batter browns quickly. If the first pancake darkens before bubbles appear, turn the heat down.

3. Stack and pour

   Stack the pancakes on a warm plate and pour the maple syrup over the top.

   Keep finished pancakes in a low oven or under a clean dish towel while you cook the rest.

Swaps

• Banana → Unsweetened applesauce, same weightKeeps the pancakes moist and sweet, with a milder flavor.
• Whey protein powder → Casein or a whey-casein blendMakes thicker, fluffier pancakes. Add a splash more milk if the batter gets stiff.