Protein Banana Pancakes

Ingredients

• 1 ripe banana (110g)
• 2 eggs (100g)
• 30g (1/3 cup) rolled oats
• 25g (3/4 scoop) vanilla whey protein
• 1 tsp (3g) baking powder
• Pinch of fine salt, 1/2 tsp ground cinnamon

Method

1. Blitz the oats on their own first, until they are a fine flour with no whole flakes left.
2. Add the banana, eggs, whey, baking powder, salt and cinnamon and blend 30 seconds until completely smooth.
3. Let the batter stand 5 min. The oat flour has to swell or the pancakes taste raw and gritty in the middle.
4. Heat the pan over MEDIUM-LOW. Protein batter browns roughly twice as fast as flour batter, so a normal pancake heat will scorch it.
5. Pour three 10cm / 4in pancakes. Cook 2-3 min, until bubbles open across the whole surface and stay open rather than closing over.
6. Flip once and give them 90 seconds. Do not press them down - you will squash out the lift the baking powder just made.
7. Stack and top with the reserved banana slices.