Protein-packed oatmeal banana pancakes with blueberries
These protein-packed oatmeal banana pancakes combine egg whites, whey protein, and blueberries for a nutritious breakfast. With a hint of cinnamon and natural sweetness from bananas, they are easy to prepare and deliciously satisfying.
Cook time 10 min
Prep time 5 min
Ingredients:
1 scoop whey protein powder5 egg whites
1/4 tsp cinnamon
1 banana
2.50 cups blueberries
1/2 cup multi-grain oatmeal
Start your day with a delicious and nutritious breakfast by making these protein-packed oatmeal banana pancakes with blueberries. Perfect for those who are looking to fuel their morning with a balanced meal that's high in protein and filled with natural sweetness, these pancakes are both satisfying and easy to prepare.
Instructions:
- Peel and slice the banana.
- Measure out all other ingredients for easy access.
- In a blender or food processor, add 5 egg whites, 1 scoop of whey protein powder, the sliced banana, 1/4 tsp cinnamon, and 1/2 cup multi-grain oatmeal. Blend until the mixture is smooth and well combined.
- Preheat a non-stick skillet or griddle over medium heat. If using a regular skillet, lightly grease with a small amount of cooking spray or oil.
- Pour or scoop a portion of the batter onto the skillet to form small pancakes (about 3-4 inches in diameter).
- Add a handful of blueberries to each pancake, pressing them slightly into the batter.
- Cook the pancakes until bubbles form on the surface and the edges start to set (about 2-3 minutes). Carefully flip each pancake using a spatula and cook for an additional 2-3 minutes or until golden brown and fully cooked through.
- Transfer the pancakes to a plate.
- Top with additional blueberries if desired.
- Serve your protein-packed oatmeal banana pancakes warm, perhaps with a drizzle of honey, maple syrup, or your favorite nut butter for added flavor.
This recipe for protein-packed oatmeal banana pancakes with blueberries is a perfect way to kickstart your day with a high-protein and tasty breakfast. The combination of egg whites, whey protein, and oats provides a satisfying meal that will keep you energized throughout the morning. Follow the tips provided to achieve the best results, and enjoy your delicious and healthy pancakes!
Protein-packed oatmeal banana pancakes with blueberries FAQ:
Cook the pancakes for about 2-3 minutes on the first side until bubbles form and the edges set, then flip and cook for another 2-3 minutes until golden brown.
Yes, you can substitute whey protein with plant-based protein powder, but be aware that the texture and flavor may change slightly.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in the microwave or toaster.
Yes, you can use frozen blueberries, but be prepared for a slightly different texture. They may release more moisture during cooking.
A non-stick skillet or griddle works best. If using a traditional skillet, ensure it is preheated over medium heat to prevent sticking.
Tips:
- Ensure the bananas are ripe for a naturally sweet flavor that eliminates the need for additional sugar.
- For optimal consistency, blend the oatmeal into a fine powder before mixing it with the other ingredients.
- If you prefer a thicker batter, add a little less egg white initially and gradually incorporate more until you reach the desired consistency.
- Preheat a non-stick skillet on medium heat to ensure even cooking and prevent sticking.
- Allow the pancakes to cook until bubbles form around the edges before flipping, ensuring they are cooked through without burning.
- Top the pancakes with fresh blueberries for added texture and a burst of flavor.
Nutrition per serving
1 ServingsCalories 640kcal
Protein 50g
Carbohydrates 110g
Fiber 16g
Sugar 55g
Fat 3.08g
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