Long time no see, folks! And long due post, I know. I’ve been so busy this last month that I couldn’t find the time to gather a proper recipe, and so lazy that I actually mainly survived on a diet of porridge and pancakes (with the occasional greens. Because. Clean. Eating. Yep). And I don’t even have breakfast. But porridge has been a lifesaver for quick lunches, and protein pancakes were the kind of luxury I didn’t feel guilty to eat, because protein, right? Well, as much as I love this, there’s a time when a woman needs diversity, even a little, in her plate. So I thought, why not mix the two staples of my diet in one, and make oatmeal pancakes? Plus, it’s a nice way to use your blackened bananas who threaten to rot in the fruit basket. Tadaaa! Here is the recipe I came up with.
It only requires four ingredients: banana, oatmeal, protein powder, eggs (and baking powder and vanilla and cinnamon, but you see what I mean).
It’s also so simple to make that’s it’s almost an insult to give you a recipe for this, but hey! it allows me to make a truckload of pancakes for a good cause and post pretty (?) pictures.
First thing to do is to mash your banana in a bowl. If you’re like me and like a bit of texture in your pancakes, do everything with a fork. If you want a smoother texture, you can use a blender.
When it’s done, add one egg, some vanilla and cinnamon, and stir well. Then add the baking powder and protein powder. Here I insist on using casein, since whey will give you a cardboard-ish feel in the final product.
It will probably be too thick when you start to stir the protein in the banana-egg mixture. Add a little water at this point, until you reach the consistency of a thick pancake batter.
Then it is time to add the oatmeal and stir to incorporate them. The end result should be a thicker batter than for regular pancakes.
Heat a little oil in a cast iron pan, and put a spoonful of batter in the pan. Cook the pancakes on very low heat, as the sugar in the banana tends to brown them very quickly. Put a lid on the pan for them to cook faster.
(Yes I know I have a heart-shaped pancake spatula. Don’t judge me).
Serve them with fresh or preserved fruit, yogurt, whipped cream, whatever you would serve with regular pancakes.
Ingredients for 6 pancakes
1 banana, ca. 100g
1 dl oatmeal, ca. 40g
1 dl casein powder, ca. 35g
1 tsp. baking powder
1 dl water
Cooking time: 5 to 10 mn.
Macros per pancake: 74 kcal.; protein: 6.5g; carbs: 9g; fat: 1, 4g (+ oil for cooking)
Mash the banana in a bowl with a fork, add the egg, a pinch of vanilla and a 1/2 tsp. of cinnamon (or more if you please), mix well. Add the casein and the baking powder, and about 1 dl water (you might need to adjust according to the consistency of your batter, which should be thick but still spreadable). Stir well, add the oatmeal, stir again so that everything is evenly incorporated.
Heat a little oil in a cast iron pan, and lower the heat. Put spoonfuls of batter into the pan, flatten the batter a little with the spoon, and let the pancakes cook with a lid on for 5-6 mn. Check them regularly since they have a tendency to brown very quickly. When they are almost cooked through and that nice bubbles have started to form, flip them for one or two more minutes.
Here you are! Beautiful banana-oatmeal protein pancakes!