Protein Pancake

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 2 eggs110g
  • ½ scoop (15 g) whey protein powder (optional)(optional)15g

Carbs· 1

  • 40 g rolled oats40g

Sauces· 1

  • 1 tsp honey (optional, for drizzling)(optional)8g

Spices· 1

  • pinch of cinnamon(optional)1g

Fruit· 1

  • 1 banana100g

Fats & oils· 1

  • a little cooking oil(staple)3g

  1. Blend the oats, banana, eggs, protein powder and cinnamon into a smooth batter.

    Why? Blended oats have their own binding power — no flour or baking powder needed. That's the whole secret to a flourless pancake holding together.

    Next up:Brush a non-stick pan with a little oil, pour the batter over medium-low heat, cook 2-3 min until bubbles form, then flip and cook 2 more min.

  2. Brush a non-stick pan with a little oil, pour the batter over medium-low heat, cook 2-3 min until bubbles form, then flip and cook 2 more min.

    Why? Traditional pancakes lean on butter and maple syrup for flavour, easily hitting 600+ kcal — this one leans on banana's natural sweetness and protein's staying power instead.
    Watch out: Wait until bubbles clearly form before flipping — too early and it falls apart.