Ingredients
Scale
- ½ cup liquid egg whites
- 1 scoop (25 grams) vanilla protein powder
- 1 banana, mashed
- ¼ cup oat flour
- ½ teaspoon baking powder
- 1–3 Tablespoons almond milk
- ¼ cup chocolate chips, optional
Instructions
- Whisk egg whites and protein powder in a bowl until dissolved.
- Stir in mashed banana, oat flour, and baking powder. Add chocolate chips if desired. Thin with almond milk if needed.
- Heat a non-stick pan on low-medium heat. Pour ¼ cup batter per pancake.
- Cook until bubbles form (3-5 minutes). Flip carefully and cook another 2-3 minutes.
- Serve with toppings like maple syrup, peanut butter, or extra chocolate chips.
- Store in the fridge for up to 7 days or freeze for 1 month. Reheat before serving.
Notes
- Use low heat to prevent burning.
- Add almond milk gradually to adjust batter thickness.
- Let pancakes set before flipping to avoid breaking.
- Reheat frozen pancakes in the microwave or toaster oven.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg