Banana-Oat Pancakes (Gluten-Free, High Protein)

Name: Banana-Oat Pancakes (Gluten-Free, High Protein)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: ½ cup Instant Oats (1/2 cup quick-cooking oats); 1 piece Egg (1 egg); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt); 1 tbsp Chia Seeds (1 tablespoon chia seeds or flax seeds, see note); ¼ tsp Cinnamon (1/4 teaspoon cinnamon or more to taste); 1 piece Protein Powder (1 scoop (12-13 grams) protein powder, optional) — optional; 1 piece Banana (1 small banana); 1 tsp Extra Virgin Olive Oil (1 teaspoon extra-virgin olive oil); 0 pieces Almond Butter (Almond butter for serving, optional) — optional; 0 pieces Maple Syrup (Maple syrup, for serving)

Banana-Oat Pancakes (Gluten-Free, High Protein) - Breakfast (American)

15 minAmerican

Servings1

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Vegetarian
Gluten Free
Dairy Free
Pescatarian

Steps

1In 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.
2Place 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.
3Turn 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.
4Transfer the pancakes to a plate. Spread with almond butter, if you wish, and drizzle with maple syrup to taste.