- 15 minutes
- Blender
- Vegetarian
High protein pancakes with banana and oats
Fluffy banana and oat pancakes made with eggs and Greek yoghurt, no protein powder needed.
Nutrition per serving
Whole recipe serves 2. Worked out from the ingredient weights below and the UK food composition data behind the Bodywise Food Reference.
- Calories
- 776 kcal
- Protein
- 34.8 g
- Carbohydrate
- 85.7 g
- Fat
- 35.3 g
Ingredients
- Porridge oats80 g
- Eggs (3 medium)150 g
- Ripe banana120 g
- Greek-style yoghurt100 g
- Olive oil, for frying5 g
Method
- Blitz the oats in a blender until they look like coarse flour.
- Add the eggs, banana and half the yoghurt, and blend until smooth.
- Heat a non-stick frying pan over a medium heat and rub in the oil with kitchen paper.
- Cook small pancakes for two to three minutes a side, until golden and set in the middle.
- Stack and top with the remaining yoghurt. Add extra banana if you like.
Questions about this recipe
Do I need protein powder?
No. The protein in this recipe comes from eggs, yoghurt and oats. The figures panel shows the per-serving total for the weights as written.
Can I make the batter the night before?
The oats thicken as they soak, so loosen the batter with a splash of milk in the morning and cook as normal.