- Yield:1 serving
- Time:20 minutes
Three Words: Epic. Breakfast. Win.
First of all, these pancakes are positively HEAVENLY! Second, they are also fairly low in calories, yet super filling.
I didn’t have to add any sweetener because the banana I used was perfectly ripe, and the sweetener in the whey protein really made them perfect. Top them off with a few extra walnuts, plus your favorite sugar-free syrup and pancake lovers everywhere will envy you. (If you want to make them gluten-free, just use gluten-free oats instead.)
1 medium banana
½ cup oats
1 scoop vanilla EFX Sports Pure Whey
½ cup egg whites
1 tablespoon chopped walnuts
1 tsp baking powder
2 Tbsp. Greek yogurt
Place raw oatmeal in a blender until it becomes a powder. You’ll need to pick the blender up and angle it slightly from side to side for a few minutes to get all the oatmeal blended properly. Next, add eggs, banana, protein powder, and yogurt to the oats, and blend on pulse until it’s a liquid. You may have to use a butter knife to loosen the batter that hides in the corners. (Honestly, why do they put corners and crevices in blenders? If you know the reason, I would love to hear it!)
After the mixture is a liquid, add the walnuts and mix for a few seconds. Coat a nice large flat pan and your spatula with nonstick spray. Set on medium-high heat. When a drop of water sizzles, pour on 4-inch circles of batter. You can cover them to cook faster and more evenly. It takes a minute or so for them to be done, so keep checking them.
When the pancakes are bubbly in the middle, it’s time to flip them. Then, let them sit about 30-45 seconds and remove. These are a bit less fragile than pancakes without flour, so they’re pretty easy to flip. Sprinkle with a few more walnuts for added crunch, and your favorite sugar-free syrup… and enjoy!
If this serving is too much for you, feel free to split it with someone and add a few more walnuts! I ate the WHOLE THING (Oinkers!) at 7 am and was until 2 pm!
Protein: 51 g
Fat: 9.6 g
Carbs: 63 g
Fiber: 6.8 g
Protein: 25.5 g
Fat: 4.8 g
Carbs: 31.5 g
Fiber: 3.4 g