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Anastasia's Protein Pancakes
Quick · 5–15 min

Anastasia's Protein Pancakes

Oat flour and protein powder make a thick, fluffy batter that cooks up golden and filling. Berries and peanut butter on top turn a quick breakfast into a protein-packed stack.

Hands-on
15 min
Hands-off
None
Total
15 min
Dishes
3
36gprotein571cal64gcarbs21gfatper serving · $2.63
Skill Meal-prep friendlystove

Method

  1. 1

    Whisk the oat flour, protein powder, flaxseed, baking powder and salt together in a large bowl.

  2. 2

    Mash the banana in a second bowl, then whisk in the soy milk and vanilla.

  3. 3

    Pour the wet mix into the dry mix and stir until just combined.

  4. 4

    Heat a nonstick pan over medium heat and brush with the avocado oil.

  5. 5

    Pour 1/4 cup of batter per pancake and cook 2 to 3 minutes per side until golden.

  6. 6

    Stack the pancakes on plates and top with the berries and peanut butter.

Good to know
  • Cooked pancakes keep 3 days in the fridge or 2 months frozen. Reheat in a toaster.
  • If the batter gets too thick after resting, stir in a splash of soy milk.

Nutrition

per serving
Calories
571
Protein
36g
Carbs
64g
Fat
21g
Fiber
10g
Sodium
840mg
Contains soyContains peanutGluten-free with oats labeled gluten-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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