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Breakfast · International

Banana oat protein pancakes

Swap whole eggs and flour for egg whites, oats and a ripe banana. Blend, rest for three minutes, and cook them low and slow.

Time
15 min
Makes
About 8 small pancakes2 servings (4 pancakes each)
Protein
≈12 gper 4 pancakes
Tall stack of protein pancakes with berries and honey

Ingredients

  • 150 ml 3abayad liquid egg whites (about 5 whites)
  • 1 ripe banana
  • 50 g rolled oats (about ½ cup)
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • A pinch of salt
  • 1 tsp oil or butter for the pan
  • To serve: berries, honey, or a spoon of labneh or Greek yoghurt

≈12 g protein per 4 pancakes: 17 g from 150 ml of egg whites (11 g per 100 g) and about 7.8 g from the other ingredients (standard values), for the whole recipe, divided by 2. ≈200 kcal per 4 pancakes: 68 kcal from the egg whites (45 kcal per 100 g) and about 340 kcal from the other ingredients (standard values, including any oil or sugar), divided the same way. Approximate; serving suggestions not counted.

Get the egg whites →

Method

  1. Blend the batter

    Blend the egg whites, banana, oats, baking powder, cinnamon and salt for about 30 seconds, until smooth.

  2. Rest

    Leave the batter for 3 minutes so the oats soak up some liquid.

  3. Cook

    Heat a lightly oiled non-stick pan over medium-low heat. Pour 2 to 3 tablespoons of batter per pancake and cook until bubbles appear and the edges set, about 2 minutes.

  4. Flip

    Flip and cook 1 minute more. Keep them warm while you cook the rest.

  5. Serve

    Stack them with berries and a drizzle of honey, or a spoon of labneh.

Tips

  • Serving them with labneh or Greek yoghurt adds protein (about 3–5 g for 3 tablespoons).
  • Cooked pancakes keep in the fridge for 2 days; reheat them in a dry pan. Smaller pancakes are easier to flip.

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