These 3 ingredient protein pancakes are brilliant for breakfast. They are gluten free as oats are the dry ingredients in this recipe. (Check your oats are gluten free as sometimes they are made in factories where there could be cross contamination). Bananas give some sweetness and bind the ingredients together with the egg. I serve these with greek yoghurt and strawberries and maybe a splash of golden syrup if I’m feeling sour.
Ingredients for 2 people (8 protein pancakes)
- 2 large eggs
- 2 ripe bananas
- 50g porridge oats
- OK I’m going to add a fourth ingredient of olive oil for frying
Method
- Blitz the eggs, bananas and oats in a high speed blender into a smooth batter
- Gently heat a splash of olive oil in a large sauce pan. I measure the batter because I like absolute consitency and drop 4 equal amounts of batter into the pan evenly spaced out
- Leave to cook gently looking for bubbles to indicate that the batter is cooked on one side. Gently turn over and cook the other side. These pancakes can burn quite quickly so keep an eye on them and cook them gently
- Serve the pancakes with yoghurt, strawberries, maple syrup or any topping you fancy