Quick protein banana pancakes

Quick protein banana pancakes with banana, eggs, oats and cinnamon – moist, uncomplicated and finished with fresh berries.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 14 g
• Fat: 8 g
• Carbs: 38 g

Ingredients

• 2 bananas
• 3 organic eggs
• 40 g rolled oats
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 1 tsp cinnamon
• Berries to garnish

Method

You’ll need: frying pan · mixing bowl · spatula

1. Mash the bananas finely with a fork in a bowl. Add the eggs and stir everything until smooth.
2. Stir the oats and cinnamon into the mixture until you have an even batter. Leave to stand briefly so the oats swell a little.
3. Melt the coconut oil in a frying pan over a medium heat. Add the batter to the pan in portions to make small pancakes.
4. Cook the pancakes until the underside is golden brown. Carefully flip them and cook the second side until golden brown too.
5. Collect the finished pancakes on a plate for a moment to keep them warm. Cook the rest in batches if needed.
6. Arrange with berries and serve with a little maple syrup.

Good to know

When mornings need to be quick, these pancakes are just right. Soft, naturally sweet and satisfying. Without much effort, something warm is on the table in a few minutes.

Swaps

Oats → buckwheat flakes (naturally gluten-free, also provide fibre); coconut oil → ghee (heat-stable and aromatic); maple syrup → almond butter (less sweet, plus a little vitamin E and unsaturated fats); berries → diced apple with extra cinnamon (also provides fibre)

Allergens

Contains egg; oats contain gluten unless certified gluten-free. Usually suitable for children, and during pregnancy the pancakes are fine as long as the eggs are fully cooked. Contains: gluten (oats).

Dairy-free recipes