Oat Pancakes with Banana & Walnuts
PREP 5 MIN•COOK 10 MIN
No need to head out, because you can now make this classic flavor combo at home. Dan's banana and walnut pancakes are naturally sweet and come together in just a few minutes.
DF
GF
V
Number of servings
2
1⁄2 cup (50g) oat flour (or gluten free flour) or process oats in a food processor
1⁄3 cup (40g) vanilla protein powder (or natural protein powder)
1⁄2 tsp bi-carb soda
1⁄4 tsp ground cinnamon or to taste
pinch of salt
1 large egg
1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative)
1 banana (large) half mashed & half sliced diagonally
1 spray olive oil
Toppings
6 walnuts roughly chopped
2 tsp maple syrup (honey or rice malt syrup)
Combine oat flour, protein powder, bi-carb, cinnamon and salt in a medium bowl.
Whisk together milk, egg and mashed banana (not the slices) and combine with dry ingredients to form a smooth pourable batter. You may need to add a little extra milk, depending on your protein powder.
Heat a non-stick frypan over medium heat.
Spray with oil and add 1/4 cupfuls of batter into the pan. Cook until bubbles appear on the surface and the edges are firm. Flip and cook for another 1-2 minutes. Set aside and keep warm by covering loosely with a ‘tent’ of foil, whilst cooking the remainder.
Spray pan with oil again, and cook banana slices until golden on both sides, turning gently. Set aside and keep warm.
Add walnuts to the hot pan and toast for 1-2 minutes until fragrant. Keep a close eye on them!
Divide pancakes between plates and top with banana slices, walnuts and syrup to serve.
Energy (kJ)
1444 kJ / 345 cals
Protein
25.3 g
Fat
11 g
Sat. Fat
2.3 g
Carbs
32.9 g
Sugar
15.2 g
Fiber
5.7 g
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