Banana-Oat Pancakes (Gluten-Free, High-Protein)
Description
I have only ever used quick-cooking oats. If you wish to use rolled oats, I might consider letting the batter rest for longer than the suggested 5 minutes. Or pulse the oats quickly in a food processor.
Ingreadient :
- 1/2 cup quick-cooking oats
- 1 egg
- 1/4 teaspoon kosher salt
- 1 tablespoon chia seeds or flax seeds, see note
- 1/4 teaspoon cinnamon or more to taste
- 1 scoop (12-13 grams) protein powder, optional
- 1 small banana
- 1 teaspoon extra-virgin olive oil
- Almond butter for serving, optional
- Maple syrup, for serving
Direction :
- In a medium bowl, use a fork to stir together the oats, egg, salt, chia or flax, cinnamon, protein powder (if using), and water as follows: 1/4 cup if you are not using the protein powder or 1/2 cup if you are using the protein powder. Slice the banana into the bowl, then stir to combine. Let the batter sit for 5 minutes.
- Place a large skillet (preferably nonstick) over low heat. I let my skillet warm up over the lowest heat for the 5 minutes while the batter rests.
- Turn the heat to medium. Add the 1 teaspoon of olive oil to the skillet and tilt the skillet or use a brush to spread. Pour the batter into the skillet in two large mounds (or 3 or 4 smaller mounds if that is easier for you), spreading to form pancakes. Let cook for 2 to 2.5 minutes or until the underside is lightly golden brown, flip, then cook for another 2 to 2.5 minutes.
- Transfer the pancakes to a plate. Spread with almond butter, if you wish, and drizzle with maple syrup to taste.
