Flexi Vegan Banana Oat Protein Pancakes
Flexi Vegan Banana Oat Protein Pancakes deliver soft, hearty plant-based goodness with ripe bananas, oats, and optional egg for extra protein.
Ingredients
- 1 large ripe banana (spotted is best)
- 1 cup rolled oats (or quick oats)
- 1 scoop vanilla or unflavored plant-based protein powder (about 25–30 g)
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup dairy-free milk (almond, soy, or oat; adjust as needed)
- 1–2 teaspoons maple syrup (plus more for serving)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
- For cooking: 1–2 teaspoons neutral oil or vegan butter
- Optional egg add-in: 1 large egg (for extra protein and lift; skip to keep vegan)
- Optional toppings: sliced banana, berries, nut butter, chopped nuts
Instructions
- Blend the base: In a blender, add banana, oats, protein powder, ground flax, baking powder, cinnamon, dairy-free milk, maple syrup, vanilla, and salt. Blend until smooth and thick. Let it sit for 3–5 minutes so the oats and flax hydrate.
- Adjust consistency: The batter should be thick but pourable. If it’s too thick, add a splash more milk. If too thin, blend in 1–2 tablespoons more oats.
- Optional egg add-in: For a non-vegan version, pour the blended batter into a bowl and whisk in 1 beaten egg until just combined. Do not overmix.
- Preheat and grease: Warm a nonstick skillet over medium heat. Lightly coat with oil or vegan butter.
- Cook pancakes: Spoon 1/4-cup portions onto the skillet. Cook 2–3 minutes until bubbles form on top and edges look set. Flip and cook 1–2 minutes more until golden and cooked through. Lower heat if browning too fast.
- Serve: Stack warm pancakes and top with banana slices, berries, a drizzle of maple syrup, and a swipe of nut butter if you like.