Delicious Oat and Banana Pancakes (High in Protein)

Portions	Time	Difficulty	Suitable for
1 large plate	7 minutes prep time + 8 minutes cooking time	Easy	A hearty breakfast, a sports snack, a healthy banana recipe

About the recipe

These oat-banana pancakes combine a ripe banana, rolled oats, and Protéalpes whey protein to create a satisfying, fluffy dish that’s more nutritious than a traditional pancake. The mashed banana acts as a binder and adds natural sweetness, while the oats give the pancakes a denser texture, making them a nutritious breakfast option. Vanilla whey adds protein without complicating the preparation.

This quick recipe captures the essence of banana-oat pancakes, with a version tailored for athletes. The carbohydrates come mainly from the banana and oats, making this a great option before a workout or after a long training session. The batter should be thick but smooth: if it’s too runny, it will spread too much; if it’s too thick, the pancakes will turn out dry.

To achieve a smooth batter, the rolled oats can be blended into oat flour. Cook over medium heat in a nonstick skillet lightly greased with coconut oil.

Just a small ladleful of batter is enough to make each pancake, since larger ones are harder to flip when they stick.

Nutritional values

Carbohydrates (g)	Fat (g)	Protein (g)	Calories (kcal)
63	13,8	36,7	512

Ingredients

50 g rolled oats or oat flour;
1/2 ripe banana;
30 g of Protéalpes vanilla-flavored whey;
1 large egg;
60 ml of almond milk, plant-based milk, or soy milk;
1 teaspoon of baking powder;
1 pinch of salt;
Optional: vanilla extract, liquid vanilla, or cinnamon;
A little coconut oil for cooking.

Vanilla-flavored whey protein

High in protein: 23.8 g per serving
No additives, no sweeteners
Dissolves easily without clumping
5.9 g of BCAAs per serving

Discover vanilla whey

Steps to follow

Step 1: Prepare the oats

Blend the rolled oats until they have a fine texture, or use oat flour directly. This step results in healthier, more even pancakes and prevents any hard lumps in the batter.

Step 2: Mash the banana

Mash the banana in a bowl until it forms a smooth puree. A ripe banana makes for a more flavorful mixture that’s easier to blend. Apple sauce can be used as a substitute, but it changes the taste and texture.

Step 3: Mix the ingredients

Add the egg, almond milk, Protéalpes whey, oats, baking powder, and a pinch of salt. Mix until the batter is smooth. If the batter becomes too thick, add a tablespoon of milk. If it seems too runny, let it rest for a few minutes.

Step 4: Heat a skillet

Heat a nonstick skillet over medium heat with a light coating of cooking oil. Pour in a small ladleful of batter, then cook until the edges set. Flip it over with a wide spatula so as not to break the pancake.

Step 5: Serve

Serve the banana pancakes with dark chocolate, a few chocolate chips, maple syrup, or a drizzle of agave syrup. For a simpler version, top them with just cottage cheese or some fresh fruit.

Some nutritional tips

This pancake recipe makes for a well-rounded breakfast, as it combines carbohydrates, protein, and fat. Oats provide complex carbohydrates and fiber, bananas offer readily available energy, and Protéalpes whey protein rounds out the protein content. It’s a more nutritious option than a banana-oat pancake without added protein.

For weight loss, the portion can be reduced or served with a light topping. For muscle gain, add peanut butter, shredded coconut, dark chocolate, or a whole banana. The total preparation time remains short, making this recipe easy to make several times a week.

For a gluten-free version of these pancakes, choose certified gluten-free rolled oats. White flour isn’t necessary here: the oats provide enough structure. Baking soda can replace part of the packet of baking powder, but the latter is easier to measure out.

The texture depends heavily on the ripeness of the banana and the amount of milk. A batter made with banana and rolled oats absorbs the liquid while resting. Adjusting with a small tablespoon of plant-based milk helps maintain a smooth texture—neither too thick nor too runny.

Why will you love this recipe?

This pancake recipe is perfect when you need a quick, filling, and delicious breakfast. The flavor is reminiscent of banana bread, but the pancake format means they cook faster.

The combination of banana, oats, vanilla whey, and egg always works well. The batter holds its shape, the pancakes stay fluffy, and the flavor is naturally sweet without any added sugar.

Finally, this healthy recipe is very versatile: plant-based milk, almond milk, dark chocolate, maple syrup, chocolate chips, or applesauce can be used depending on the purpose of the meal.