Protein Pancakes Without Eggs Or Banana
These protein pancakes without banana and without eggs make a delicious high protein breakfast. Three pancakes have 24 grams of protein!
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Servings: 6 pancakes
Ingredients
Dry ingredients
- ½ cup (55 g) oat flour gluten-free (see notes)
- 2 scoops (25 g) vanilla protein powder I use vegan protein powder (see notes)
- ½ teaspoon baking soda
- 1 pinch of salt
Wet ingredients
- 2 tablespoons (30 g) cashew butter sub almond
- ¼ cup (65 g) plant-based yogurt
- ½ cup (120 ml) plant-based milk
- ¼ teaspoon vanilla extract
Add-ins
- 2 tablespoons chocolate chips optional
Instructions
- In a medium bowl, whisk together the oat flour, vanilla protein powder, baking soda and salt.
- Add the cashew butter, yogurt and milk to the same bowl. Mix until well combined. Then, fold in the chocolate chips.
- Heat a skillet or non-stick pan with a little coconut oil. When hot, spread out 2 tablespoons of batter at a time.
- Cook the pancake over medium heat for 1 minute.
- Run a spatula underneath to flip them over. Let them cook for another minute.
- Serve with your favorite toppings.
Video
Notes
- You can make your own oat flour by blending rolled oats until you obtain a fine powder.
- Make a big batch of oat flour by blending several cups of oats in your blender and storing them in an air-tight container.
- Other types of protein powder won't work as well. This powder is based on pea protein. You could try replacing it with another brand that also uses pea protein as a base. But not collagen protein or whey.
- Storing: you can store leftover pancakes in an airtight container in the fridge for 2-3 days.
- Freezing: you can freeze these pancakes for up to 3 months. Store them in a zip bag or sustainable alternative (such as Stasher bags). My favorite way to defrost them is to pop them in the toaster.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 8g | Fat: 5g | Sugar: 2g
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