When my friend Carissa, aka @broccyourbody, and I got together to create a few recipes, we had the best time and came up with some really delicious meals. We were so excited when we nailed these High-Protein Blender Banana Oat Pancakes. They’re crispy on the outside, soft on the inside, and literally taste like banana bread. I mean, does it get any better than that? The answer is yes, it does, because there’s almost no cleanup. So ideal. And so yum. These are the kind of pancakes you’ll find yourself making on repeat.
I’m sure you all know by now, I’m a tried-and-true smoothie for breakfast kinda gal. But now that these High-Protein Blender Banana Oat Pancakes have entered my life, they’re giving my daily smoothie some serious competition. Breaking your fast with a high protein meal helps to provide long-lasting energy for the day. It also has been shown to decrease hunger levels throughout the day, helping you to avoid those midday snacky feelings by staying fuller for longer. So when Carissa mentioned she’d been craving pancakes for breakfast, but wanted to keep it high protein while avoiding a sugar crash, these pancakes were a no brainer. And we’re so glad they turned out as delish as they did.
HEALTHY, DELICIOUS AND BRILLIANTLY BLENDED
Our life-changing move of blending the batter is my new favorite trick. It makes for a quick and easy breakfast you can whip up on your busiest weekday mornings, add to your weekend brunch spread, or even enjoy for dinner. Not to mention, these are the kind of pancakes you can feel good about because they’re made with better-for-you ingredients. Bananas are known as a good source of potassium, plus they help increase fiber intake and provide energy. Eggs are often referred to as nature’s multivitamin, as they contain a ton of vitamins and minerals including vitamins A, E, selenium, and are loaded with choline which is an important nutrient for the brain. They also contain high-quality protein. Cinnamon is helpful in balancing blood sugar, and oats are also full of vitamins and minerals and complex carbohydrates, which can help you stay fuller for longer. All the healthy, delicious things!
SHOP THIS RECIPE:
RGE x BROCC FAVORITES
Trust us when we say you need these High-Protein Blender Banana Oat Pancakes in your life. They flip so perfectly and almost taste too good to be real. This was the first recipe of three that we made when I visited Carissa in LA, but might be my fave. That’s a tough one though. Our Hot Honey Chicken Sliders (GF) and One Pan Lasagna Skillet are also *chef’s kiss*. Promise our RGE x BROCC recipes do not disappoint!
INGREDIENTS YOU’LL NEED:
- Rolled oats
- Almond milk
- Maple Syrup
- Coconut oil or butter
- Baking powder
- Vanilla extract
- Flakey sea salt
- Protein powder, optional (we used Ritual)
RECIPE SUBSTITUTIONS & QUESTIONS
Including protein powder is not required, but definitely recommended. We used Ritual, but feel free to use whatever your favorite kind is! I’d suggest sticking to vanilla-flavored or unflavored for the protein powder and/or collagen peptides (I like Equip or Vital Proteins), which is another great way to up the protein in your pancakes. For toppings, get creative! We added sliced bananas, maple syrup and a sprinkle of cinnamon, but you could also try drizzling your favorite nut butter, honey, chopped walnuts on top too. Honestly, the topping options are unlimited.
WHAT IS THE TRICK TO MAKING GOOD PANCAKES?
First, make sure you’re using fresh ingredients. For this recipe, you’ll want to use ripe bananas. Make sure your pan is hot and greased appropriately with your oil or butter before pouring the batter. And don’t get impatient and flip the pancakes too soon, especially if you want to get those nice crispy edges! Keep all pancakes warm while you finish the rest of the batch so you can serve them at a warm temperature.
HERE’S MORE HIGH-PROTEIN BREAKFAST RECIPES YOU’LL LOVE:
Click here to watch the reel I made of this recipe 🙂
High-Protein Blender Banana Oat Pancakes
- 1 ripe banana, peeled
- 2 cups rolled oats
- 1 ¼ cup almond milk
- 2 eggs
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil or butter, plus more to cook the pancakes
- 2 teaspoons baking powder
- 1 tsp vanilla extract
- 1 tsp flakey sea salt
- 1/2 teaspoon cinnamon
- 1 scoop vanilla protein powder, optional
- Sliced bananas, maple syrup + cinnamon, to serve
- In a blender, combine the banana, oats, almond milk, eggs, maple syrup, coconut oil, baking powder, vanilla extract, salt, cinnamon and protein powder. Blend until smooth, about 30 seconds.
- Heat about 1 tsp coconut oil in a skillet over medium heat. Once hot, pour the batter onto the pan to create a pancake of your desired size. Cook until the pancake puffs up and it can easily be flipped. Continue cooking for another 45 seconds to 1 minute. Add another tsp of coconut oil to the pan and repeat with remaining batter (makes 4 average-sized pancakes).
- Add your favorite toppings – we added sliced bananas, maple syrup + a sprinkle of cinnamon – and enjoy!