These are the BEST protein pancakes! They’re made with eggs, bananas, and rolled oats, and will keep you going until lunchtime.
I am a MAJOR breakfast advocate. If you’re my friend and you’ve told me that you tend to skip breakfast, I have most likely given you a “YOU NEED TO EAT BREAKFAST” speech. They’re not kidding when they say that breakfast is the most important meal of the day, people. If you eat a healthy breakfast, you are more likely to start your day on a healthy track and less likely to binge on unhealthy junk for lunch and dinner. It’s science. It’s proven. Believe me.
People often ask me what I often eat for breakfast. The answer is: it changes. But whatever it is, I always make sure it has a big dose of protein and fiber / whole grains to get me going. My weekday morning routine is quite hectic – I like to get to the gym by 5:30AM so that I can be out the door for work by no later than 7:30AM. So weekday breakfasts are most often protein smoothies because I can drink them in the car on the way to work:
If I have more time in the morning (i.e. the weekends) my go-to breakfast is making these protein pancakes. You may have seen various protein pancake recipes floating around the internet. Most often protein powder is in the mix, but the protein in these pancakes comes from eggs, egg whites, and rolled oats.
I love these pancakes so much that on the weekends I typically jump right out of bed just so I can make them immediately. I eat mine with almond butter on top for an added dose of protein and healthy fats.
As someone who must eat every 3 hours, I PROMISE you that these will keep you full for even longer than that.
I also love them so much that on certain weeknights when I don’t have time to make a “real” dinner, I have breakfast for dinner and make these instead.
These Protein Pancakes are so good, I eat them nearly every morning for breakfast. Serve them with almond butter for a delicious, well-rounded breakfast.
- 1 whole egg
- 2 egg whites*
- 1 teaspoon vanilla extract
- a few good shakes of cinnamon (about 1/4 teaspoon)
- 1/3 cup old fashioned rolled oats (I don't recommend quick cooking or steel-cut oats)
- 1/2 banana sliced into 1/8" slices
- 1-2 Tablespoons almond butter, for serving
- Cooking spray
Preheat a large non-stick skillet to MEDIUM-LOW heat. Spray with cooking spray.
In a medium bowl whisk together the egg, egg whites, vanilla and cinnamon. Add the oats and banana slices and stir well to combine. The batter's consistency won’t look like it will form into pancakes, but I promise it will!
Pour the batter onto the skillet to form two separate pancakes. Cook the pancakes for 2-3 minutes on one side and then flip and cook for an additional 1-2 minutes. Remove from the pan and serve with almond butter (I love this one).
*Alternatively you can use two whole eggs.