Fluffy High Protein Banana Pancakes

I think I’ve finally perfected my banana pancake recipe, and let me tell you—they’re so fluffy, delicious, and perfect for a cozy Sunday morning at home. Plus, they make the whole kitchen smell amazing! I topped mine with peanut butter, blackberries, blueberries, maple syrup, and slivered almonds, but you can add whatever you love. Pour yourself a hot coffee, light a candle, and enjoy the yummiest morning breakfast!

Ingredients:

• 35g rolled oats

• 1 serving protein powder (2 scoops whey protein isolate by Promix)

• 55g 0% fat Greek yogurt

• 50g almond milk or water

• 1 banana

• 1 tsp baking soda

• Dash of vanilla extract

• ½ tbsp cinnamon

Instructions:

1. In a blender, add the wet ingredients first: egg, vanilla extract, Greek yogurt, banana, and almond milk (or water). Then, add the dry ingredients: rolled oats protein powder, and baking powder. Tip: For best results, add the baking soda after blending to prevent carbonation from causing the batter to overflow when you remove the blender lid.

2. Blend until the mixture forms a smooth, pourable pancake batter.

3. Heat a pan over medium heat and lightly coat it with avocado or olive oil to prevent sticking.

4. Pour the batter into the pan, forming small pancakes. Cook until bubbles start to form on the surface, then flip and cook until both sides are golden brown.

5. Serve warm with your favorite toppings! I love adding peanut butter, maple syrup, blueberries, slivered almonds, and blackberries.

Enjoy! I hope you love these pancakes as much as I do!