Banana Oat Protein Pancakes

Name: Banana Oat Protein Pancakes
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 2 Banana, ripe and peeled; 80 g Oat, rolled; 2 Egg, large; 30 g Protein powder, plain whey based; 1 tsp Baking powder; 1 pinch Salt; 2 tbsp Water; 10 g Butter, for the skillet

Banana Oat Protein Pancakes · ready in 27 min · 2 servings · 431 kcal per serving · easy · 8 ingredients

These flourless banana oat protein pancakes are tender, hearty, and naturally sweet, with a blender batter that cooks into a simple breakfast with real staying power.

Prep: 10 min
Cook: 17 min
Total: 27 min
Serves: 2
kcal: 431
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Banana, ripe and peeled
80 gOat, rolled
2Egg, large
30 gProtein powder, plain whey based
1 tspBaking powder
1 pinchSalt
2 tbspWater
10 gButter, for the skillet

Equipment

blender, stovetop, blender, mixing bowl, spatula, ladle, measuring spoon, nonstick skillet, serving plate

Instructions

Mise en place
Gather banana, oat, egg, protein powder, baking powder, salt, water, butter, a blender, bowl, spatula, ladle, and nonstick skillet. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Blend batter
Blend banana, oat, egg, protein powder, baking powder, salt, and water until mostly smooth, then rest the batter to thicken slightly. · 5 min
What to look for: The batter is thick, pourable, and speckled with fine oat flecks.
Heat skillet
Heat the nonstick skillet over medium heat and melt a little butter, swirling until the surface looks lightly glossy. · 3 min
What to look for: The butter is melted and barely foaming, not browned.
Cook first side
Pour 60 ml batter portions into the skillet and cook until bubbles form on top and the edges look set, about 2 to 3 minutes. · 3 min
What to look for: Small bubbles appear and the edges change from shiny to matte.
Flip and finish
Flip each pancake with a spatula and cook until puffed, lightly browned, and firm in the center, about 1 to 2 minutes more. · 2 min
What to look for: Both sides are golden and the centers spring back gently.
Repeat batches
Cook the remaining batter in batches, adding small bits of butter as needed to keep the skillet lightly coated. · 8 min
What to look for: Each batch is evenly browned without dark spots.
Serve warm
Serve the pancakes warm in 2 stacks while tender and naturally sweet, with no topping needed for the classic simple style. · 1 min
What to look for: The pancakes are stacked and still warm enough to release steam.

Nutrition (per serving)

kcal	431
Protein	26 g
Carbohydrates	56 g
of which sugars	16 g
Fat	13 g
of which saturated	5 g
Fibre	7 g
Sodium	544 mg

Nutri-ScoreA

Allergens

Contains: eggs, milk

May contain: gluten, soybeans

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat in a dry skillet over low heat for 2 minutes per side until warmed through and soft.

Ingredient substitutions

Banana

Very ripe banana: Use the softest ripe banana available for the best sweetness and binding.

Oat

Certified gluten free oat: Quick oat also blends well but gives a slightly softer texture.

Egg

Egg white: Use only if a lighter pancake is desired, with a little less richness.

Protein powder

Pea protein powder: The batter may thicken faster, so add a little of the measured water as needed.

Baking powder

Whipped egg white: Fold in gently after blending if baking powder is unavailable.

Salt

Omission: Skip for a lower sodium version, though the banana flavor will taste flatter.