Peanut Butter Protein Pancakes
Peanut Butter Protein Pancakes – easy protein pancake recipe with banana, oatmeal and plant based protein powder.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
Ingredients
- 1 large egg
- 1/4 cup peanut butter (I use organic)
- 1 large over ripen (brownish) banana (frozen OK)
- 1/2 cup any milk (I used almond unsweetened)
- 1/4 cup quick or rolled oats (use certified gluten free for GF version)
- 2 scoops (46 g) plant-based protein powder (I used Orgain vanilla)
- 2 tsp baking powder, aluminum free
- Coconut or avocado oil, for frying
Instructions
- In a blender or food processor, add all ingredients and process until smooth.
- Preheat large cast iron skillet on low-medium heat and swirl oil to coat. Pour batter into 3 large pancakes and cook for about 3-5 minutes or until batter on top won’t be as jiggly, flip and cook for another 3-5 minutes. Make another batch. Double or triple the recipe to freeze. Serve hot with desired toppings.
Store: Refrigerate in a glass airtight container for up to 5 days or freeze for up to 3 months.
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