Banana oatmeal protein pancakes with greek yogurt glaze
Enjoy a delicious and nutritious breakfast with our Banana Oatmeal Protein Pancakes topped with a creamy Greek yogurt glaze. Packed with protein from whey and egg whites, these pancakes are perfect for a post-workout meal or a healthy start to your day. Easy to make and incredibly satisfying!
- 07 Apr 2024
- Cook time 12 min
- Prep time 10 min
- 2 Servings
- 7 Ingredients
Banana oatmeal protein pancakes with Greek yogurt glaze are a delicious and nutritious way to start your day. These pancakes are packed with protein and fiber, providing sustained energy for your morning activities. Perfect for a post-workout meal or a hearty breakfast, this recipe combines the natural sweetness of bananas, the wholesomeness of oatmeal, and the creaminess of Greek yogurt, making it both healthy and satisfying.
Ingredients:
Instructions:
- Blend or process the multi-grain oatmeal until it reaches a flour-like consistency.
- In a large mixing bowl, combine the ground oatmeal, 2 tsp baking powder, and 1 scoop of whey protein powder.
- In a separate bowl, mash the 1/2 banana until smooth.
- Add the 4 egg whites to the mashed banana and whisk until well combined.
- Gradually mix the dry ingredients into the banana and egg mixture, stirring until a smooth batter forms. Let it sit for a few minutes to thicken slightly.
- Preheat a non-stick griddle or skillet over medium heat. If necessary, lightly coat the surface with cooking spray or a small amount of oil.
- Once hot, pour a small amount of batter (about 1/4 cup) onto the griddle for each pancake.
- Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
- In a bowl, mix together 1 cup of Greek yogurt and 1 scoop of whey protein powder until smooth. Adjust the consistency by adding a small amount of water or milk if needed to achieve a glaze-like texture.
- Stack the pancakes on a plate and drizzle the Greek yogurt glaze generously over the top.
- Optional: Garnish with fresh fruits, nuts, or a drizzle of honey for extra flavor and presentation.
Tips:
- Use ripe bananas for the best flavor and natural sweetness in your pancakes.
- Make sure to blend the oatmeal into a fine flour consistency for a smoother batter.
- Preheat your skillet or griddle and cook the pancakes on medium heat to prevent burning and ensure even cooking.
- Beat the egg whites until they form soft peaks for extra fluffy pancakes.
- Customize your pancakes by adding cinnamon, vanilla extract, or a handful of blueberries to the batter.
- For a thicker Greek yogurt glaze, strain the yogurt using a cheesecloth before mixing it with protein powder.
Banana oatmeal protein pancakes with Greek yogurt glaze not only make for a delectable breakfast option but also offer a balanced blend of protein, carbohydrates, and healthy fats. By following the tips and steps provided, you can create a nutritious and tasty dish that will keep you energized throughout the day. Enjoy these pancakes as a post-workout treat or a wholesome start to your morning!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.82g | 10% |
| Sugar 9g | 9% |
| Fat | |
| Fat 5g | 6% |
| Saturated 2.39g | 8% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 2.00ug | 0% |
| Choline 90mg | 16% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 1.14mg | 87% |
| Vitamin B3 1.58mg | 10% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 1.43ug | 60% |
| Vitamin C 3.63mg | 4% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 0.77ug | 1% |
| Minerals | |
| Calcium, Ca 610mg | 47% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.53mg | 14% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 1090mg | 87% |
| Potassium, K 540mg | 16% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 3.01mg | 27% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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