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Here are the key ingredients you need to make Vanilla Protein Pancakes: - 1 cup rolled oats - 1 cup almond milk (or any milk of choice) - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1 teaspoon vanilla extract - 1 ripe banana, mashed - 1 teaspoon coconut oil (for cooking) - Optional toppings: fresh berries, maple syrup, nut butter, or yogurt These ingredients come together to create a tasty and healthy meal. The rolled oats act as a base, giving the pancakes a hearty texture. Almond milk adds a nice creaminess, but you can use any milk you prefer. Vanilla protein powder gives these pancakes a boost of protein, making them perfect for breakfast or a snack. Baking powder helps them rise and become fluffy. The banana adds natural sweetness and moisture, enhancing the flavor. Coconut oil is great for cooking. It keeps the pancakes from sticking to the pan and adds a light coconut taste. Feel free to top your pancakes with whatever you like! Fresh berries or a drizzle of maple syrup can make them even more delightful. You can also add nut butter or yogurt for extra creaminess. Now that you have your ingredients, you're ready to make delicious Vanilla Protein Pancakes. {{ingredient_image_1}} - First, blend 1 cup of rolled oats in a blender. Make sure they turn into a fine flour. This gives pancakes a nice texture. - Next, add 1 cup of almond milk, 1 scoop of vanilla protein powder, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, and 1 ripe banana that you have mashed. Blend until smooth. - Let the batter thicken for about 5 minutes. This helps the pancakes rise better when cooking. - Heat a non-stick skillet over medium heat. Add a small amount of coconut oil to help prevent sticking. - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes. Look for small bubbles appearing on the surface. - Flip the pancake when ready. Cook for another 2-3 minutes until it turns golden brown and is cooked through. - Serve the pancakes warm. Top them with fresh berries, a drizzle of maple syrup, or a dollop of nut butter. Yogurt also makes a great topping. - For a nice presentation, stack the pancakes high and arrange the toppings artfully. Enjoy your delicious meal! To get fluffy pancakes, let the batter rest for five minutes. This gives the baking powder time to work. It helps the pancakes rise better when they cook. Heat management is key. Use medium heat when cooking pancakes. Too hot, and the outside burns before cooking the inside. Too low, and they take too long to cook. Adjust the heat as needed. If you want to change the milk, try oat milk or soy milk. Both options work well in this recipe. They keep the pancakes moist and tasty. For protein powder, you can use whey or pea protein. Each provides a different flavor and texture. Choose one that fits your diet. If you need dairy-free or gluten-free options, use gluten-free oats. Make sure your protein powder is also gluten-free. These swaps keep the recipe safe for different diets. To store leftovers, place the pancakes in an airtight container. They stay fresh in the fridge for up to three days. You can also freeze them for up to a month. When reheating, use a microwave or toaster. Heat in the microwave for about 30 seconds. If using a toaster, set it to low. This keeps pancakes warm and tasty without drying them out. Pro Tips Tip for Perfect Texture: Ensure that you blend the oats finely to create a smooth flour. This will help achieve the fluffy texture you desire in your pancakes. Tip for Fluffy Pancakes: Allow the batter to rest for 5 minutes before cooking. This helps the baking powder activate and results in lighter pancakes. Tip for Even Cooking: Cook the pancakes over medium heat. If the heat is too high, the outside will brown too quickly while the inside remains raw. Tip for Toppings: Get creative with your toppings! Fresh fruits, a sprinkle of nuts, or a dollop of yogurt can elevate your pancakes to a deliciously nutritious meal. {{image_2}} Protein is key in pancakes. It helps build muscles and keeps you full. Each pancake has about 15 grams of protein. This is much more than regular pancakes, which have little to no protein. Regular pancakes often use flour, which has low protein. By using vanilla protein powder, we boost the protein level. This makes our pancakes a healthy choice for breakfast. Each serving of these pancakes has about 300 calories. Here’s a quick look at the key nutrients: - Rolled oats: 150 calories, high in fiber - Almond milk: 30 calories, low in fat - Vanilla protein powder: 120 calories, packed with protein - Baking powder: 1 calorie, helps pancakes rise - Vanilla extract: 12 calories, adds flavor - Banana: 105 calories, natural sweetness - Coconut oil: 120 calories, healthy fat This breakdown shows that these pancakes are balanced and nutritious. These pancakes give you energy for the day. They are great for breakfast as they provide many nutrients. A good breakfast helps improve focus and mood. Starting your day with protein helps keep you full longer. This can prevent snacking later. Eating a nutritious breakfast sets a positive tone for the rest of the day. You can make your pancakes even better by adding flavors. Try different extracts like almond or coconut for a unique twist. A splash of almond extract gives a nutty taste. Coconut extract adds a tropical vibe. Using spices can also enhance the flavor. For warmth, add cinnamon or nutmeg. These spices not only taste great but also provide health benefits. If you follow a vegan diet, you can still enjoy these pancakes. Replace the protein powder with a plant-based option. Use a flaxseed egg instead of the banana. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes. This will act as a binding agent. For those on a keto diet, swap out the rolled oats. Use almond flour instead. It lowers the carb count while keeping the pancakes tasty. You can serve your pancakes sweet or savory. For sweet pancakes, top them with fresh berries, maple syrup, or yogurt. If you want a savory twist, try adding cheese or herbs to the batter. Pair them with eggs or avocado on the side for a hearty meal. This way, you can enjoy a new flavor every time you cook! To make your pancakes fluffier, let the batter rest. This helps the baking powder work better. Also, use fresh ingredients to ensure they rise well. Mix the batter gently. Too much stirring can make them dense. Yes, you can use frozen bananas! Just thaw them first and mash well. Frozen bananas may add extra moisture. Adjust the almond milk if needed to keep the batter thick. You can use applesauce or mashed banana as an egg substitute. Use 1/4 cup of either for each egg. This keeps the pancakes moist and adds flavor. You can also try flaxseed meal mixed with water. To increase protein, add more protein powder. Just add an extra half scoop or so. You can also mix in Greek yogurt or cottage cheese for added protein without changing the taste much. Absolutely! Let the pancakes cool, then stack them with parchment paper in between. Place them in a freezer bag or container. They can last up to two months. Reheat in a toaster or microwave when you're ready to enjoy! These pancakes are easy to make and full of healthy ingredients. We discussed the key ingredients, simple steps for cooking, and tips for the best results. Protein-packed, they offer great energy for your morning. You can customize flavors and toppings to fit your taste. Don’t hesitate to try different variations. Enjoy making these delicious pancakes while boosting your breakfast routine!

Fluffy Vanilla Protein Pancakes

Delicious and nutritious pancakes made with oats and protein powder.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 1 cup rolled oats
  • 1 cup almond milk (or any milk of choice)
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 ripe banana mashed
  • 1 teaspoon coconut oil (for cooking)
  • optional toppings: fresh berries, maple syrup, nut butter, or yogurt

Instructions
 

  • In a blender, combine the rolled oats and blend until they form a fine flour-like texture.
  • Add the almond milk, vanilla protein powder, baking powder, vanilla extract, and mashed banana to the blender. Blend until all the ingredients are well combined and smooth.
  • Let the batter sit for about 5 minutes to thicken slightly.
  • Heat a non-stick skillet over medium heat and add a small amount of coconut oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until small bubbles appear on the surface.
  • Flip the pancake and cook for another 2-3 minutes until golden brown and fully cooked through.
  • Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.
  • Serve the pancakes warm, topped with your choice of fresh berries, a drizzle of maple syrup, a dollop of nut butter, or your favorite yogurt.

Notes

Let the batter sit for a few minutes for best results.
Keyword breakfast, healthy, pancakes, protein