Banana-Oat Pancakes (Print Version)
# Ingredients:
01 -
1/2 cup quick-cooking oats
02 -
1 egg
03 -
1/4 teaspoon kosher salt
04 -
1 tablespoon chia seeds or flax seeds
05 -
1/4 teaspoon cinnamon
06 -
1 scoop (12-13 grams) protein powder (optional)
07 -
1 small banana
08 -
1/4 to 1/2 cup water (amount depends on protein powder usage)
09 -
1 teaspoon extra-virgin olive oil
→ For serving
10 -
Almond butter (optional)
11 -
Maple syrup
# Instructions:
01 -
In a medium bowl, stir together the oats, egg, salt, chia or flax seeds, cinnamon, and protein powder (if using). Add 1/4 cup water if not using protein powder or 1/2 cup water if using protein powder. Slice the banana into the bowl and stir to combine. Let the batter rest for 5 minutes.
02 -
Place a large skillet (preferably nonstick) over low heat for about 5 minutes while the batter rests.
03 -
Turn the heat to medium. Add the olive oil to the skillet and tilt to coat evenly. Pour the batter into the skillet in two large mounds (or 3-4 smaller ones if preferred), spreading to form pancakes. Cook for 2 to 2.5 minutes until the underside is lightly golden brown, flip, then cook for another 2 to 2.5 minutes.
04 -
Transfer the pancakes to a plate. Spread with almond butter if desired, and drizzle with maple syrup to taste.
# Notes:
01 -
The batter needs to rest for 5 minutes to allow the oats to absorb some liquid and create a better texture.
02 -
Chia or flax seeds add extra protein and beneficial omega-3 fatty acids.