MINI PROTEIN PANCAKES WITH OATS AND BANANA

MINI PROTEIN PANCAKES WITH OATS AND BANANA

Mini Protein Pancakes With Oats And Banana offer a wholesome and energising snack that packs protein, fibre and natural sweetness into a small and delicious bite. These pancakes are made with mashed bananas, oats, eggs and optional protein powder, which are soft, fluffy and satisfying without added sugars. Whether served warm straight from the pan or cooled, they deliver a balanced combination of nutrients to support energy levels and recovery. These pancakes are ideal for children and adults alike and are perfect for a quick breakfast, a post-workout boost or a mid-afternoon snack. The Mini Protein Pancakes With Oats And Banana offer is made with just a few common ingredients, which can be prepared in minutes, making it a go-to choice for busy weekdays. Enjoy the mild sweetness of bananas paired with the subtle savoury undertones from oats and eggs, which are naturally delicious, nutritionally sound and completely fuss-free.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

5 ingredients or less, Pan-Fry

OCCASION/HOLIDAY

Summer, Family Reunion, Picnic, Graduation, Mother’s Day, Back to School, Poker / Game Night, Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low/ No Sugar, High Fibre, Kid Friendly, Quick & Easy, Low Fat, Wheat / Gluten-Free

DISH TYPE

Snack

INGREDIENTS

The following are the ingredients for the preparation of  Mini Protein Pancakes With Oats And Banana:

• 25 grams | 0.88 ounces | ¼ mashed banana
• 50 grams | 1.76 ounces | 1 egg
• 9 grams | 0.32 ounces | 1 tablespoon oats
• 15 grams | 0.53 ounces | ½ scoop protein powder (optional)

FULL NUTRITIONAL INFORMATION

• Calories: 175 kilocalories
• Protein: 9.6 grams
• Fat: 6.4 grams
• Saturated Fat: 1.3 grams
• Carbohydrate: 18.3 grams
• Sugars: 6.4 grams
• Fibre: 2.5 grams
• Sodium: 91 milligrams

PREPARATION

These steps are followed for the preparation of Mini Protein Pancakes With Oats And Banana:

• Mash The Banana: In a small mixing bowl, mash 1/4 of a ripe banana until smooth using a fork.
• Add Wet Ingredients: Crack the egg into the bowl and whisk it together with the banana until thoroughly combined.
• Incorporate Dry Ingredients: Stir in 1 tablespoon of oats and the optional 1/2 scoop of protein powder. Mix well until the batter is smooth and thick.
• Heat The Pan: Lightly grease a non-stick pan with a drop of oil and place it over medium heat.
• Cook Pancakes: Spoon small portions of the batter into the pan. Cook each side for about 1 to 2 minutes until golden brown and firm.
• Serve: Plate the mini pancakes and enjoy them warm or let them cool and store for later.

PREPARATION TIME

5 minutes

COOKING TIME

5 minutes

TIPS

Here are some helpful tips for the preparation of Mini Protein Pancakes With Oats And Banana:

• Use Ripe Bananas: A very ripe banana will blend more easily and add natural sweetness.
• Non-Stick Is Key: Use a non-stick or well-greased pan to avoid sticking.
• Keep It Small: Smaller pancakes are easier to flip and cook evenly.
• Batch Cooking: Double or triple the mixture for batch preparation during the week.

VARIATIONS

• Gluten-Free Option: Use certified gluten-free oats to suit dietary restrictions.
• Flavour Boost: Add a pinch of cinnamon or vanilla essence for extra warmth.
• Fruit Mix-Ins: Fold in a few chopped blueberries or raspberries before cooking.
• Nut-Free Protein: Use a seed-based protein powder if catering to nut allergies.

PREPPING AND STORAGE

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The mini pancakes freeze between layers of baking paper in a sealed container for up to 2 months.
• Reheating: Warm in a dry pan or microwave for 30 seconds before serving.