These fluffy protein pancakes are the perfect after-gym meal.
I occasionally make it to the gym. And on those occasions that I do, it’s a rarity that I go in the morning. Like, as-the-sun-is-rising morning. When I do make it, though, I am in awe of those who seemingly get there on the regular at this time of day. The discipline it takes to wake up and not only get ready for work, but also get your head in the right space to sweat it out for the good of your health, impresses me.
Maybe they are able to stay motivated because they have these pancakes to look forward to when they get home. Not only are they delicious, but they are packed with protein powder, banana, eggs, and flaxseed, which means these pancakes are a superfood for muscle building and recovery. Do I expect to see those morning workout regulars scarfing down a pancake or two between sets? Probably not. But if I happen to see one or two excuse themselves early and run with their gym bag out the door, I have a pretty good idea why.
Are These Protein Pancakes Healthy?
I’ve spent a lot of time working on pancake recipes; none compare to these for nutritional value. There is no all-purpose flour (I use rolled oats), sugar, or dairy. The oats mean you’re getting a healthy dose of fiber, manganese, iron, and zinc along with your protein, while the bananas are rich in potassium, vitamin B6, and vitamin C. There are also eggs in the mix, which add vitamin D, vitamin A, choline, and, of course, more protein. Finally, let’s not forget about the flaxseed. This little nutritional powerhouse is full of vitamins and minerals, plus heart-healthy omega-3 fatty acids.
As for particular diets, this recipe is dairy-free and can also be gluten-free as long as you check the packaging on your rolled oats.
The Griddle Vs. Pan Debate
I disregarded the need for a griddle back when it was just me and my frying pan. Then I saw a friend use one while making brunch and realized the convenience it provides. They serve the same function, but a griddle lends itself to certain dishes, including pancakes. They have a large surface and minimal edges, so you can cook a couple of pancakes at a time and not be hindered by a steeply curved edge (like when using a pan) when you go to flip them.
If you don’t have a griddle, not a problem. Its absence won’t prevent you from making this recipe. But I do recommend looking into getting one, especially if your weekends are usually spent brunching it up.
How Do I Store Leftovers?
Let the pancakes cool completely, then stick them in an airtight container or zip-top plastic bag. I usually separate them with parchment paper so they don’t stick to each other. You can also freeze them by following the same steps. They should last up to 5 days in the fridge or 3 months in the freezer. You can thaw them out in the microwave on low.
Serving Suggestions
I’m going to assume you intend to enjoy these pancakes as part of a healthy breakfast, so my recommendations will run with that theme. For something light and refreshing, whip up a Strawberry-Banana Smoothie to sip on the side. You can also serve the pancakes with some Spinach Scrambled Eggs or Turkey Sausage for an added dose of protein, minerals, and antioxidants.
Ingredients
- 1 cup rolled oats
- 1 large ripe banana
- 2 large eggs
- 1/2 cup liquid egg whites
- 1 teaspoon baking powder
- pinch of sea salt
- pinch of ground cinnamon
- 1/4 cup unflavored or vanilla protein powder
- 2 tablespoons ground flaxseed meal
- Blueberries or chocolate chips for topping
Instructions
- Place the oats, banana, eggs, egg whites, baking powder, salt, cinnamon, protein powder, and flax meal into a blender. Blend on medium-low speed until the mixture is thoroughly combined.
- Preheat a nonstick griddle or skillet over medium-high heat. Lightly grease with cooking spray or coconut oil.
- Pour the batter onto the griddle, using about 1/4 cup for each pancake. You can add a few blueberries or chocolate chips onto each pancake at this stage.
- Cook the pancakes for 2-3 minutes, or until the edges appear set and dry. Flip carefully and cook for an additional 1-2 minutes on the other side until golden brown.
- Serve the protein pancakes hot, with your choice of toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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