The other week, I was going through old pictures on my laptop and I came across SO MANY pictures of healthy food I used to make wayyyyy before I started @CallasCleanEats! I didn’t even post most of these pictures anywhere, I just took them for fun 🤣 it was so funny to look back.
I posted a bunch of these throwbacks on my Instagram stories and I was shocked by how many of you responded to this specific photo asking me to bring the recipe back… Protein Blender Pancakes Circa 2015
I’d like to think my plating and photography skills have slightlyyy improved over the last 5+ years 😉 but I’m actually so glad people wanted this recipe because I forgot how DELICIOUS they are!
I remembered all of the basics of the recipe… oats, greek yogurt, banana and an egg but I definitely had to go through a bit of trial and error to remember the exact ratios.
Here’s what you will need…
- oats – I always buy organic because otherwise they are full of glyphosate 🤢
- an overly ripe banana – this will help to sweeten the pancakes!
- greek yogurt – I use Siggi’s vanilla yogurt (or any other flavor). I don’t recommend plain yogurt in this recipe
- an egg – for extra protein and to help bind the pancakes
- baking powder
- sea salt
- cinnamon
Reminder: these are not your classic gluten and sugar-filled pancakes… they don’t taste the same or have the same consistency! Don’t get me wrong, I love classic pancakes AND healthier versions. I eat both ☺️ but I love these on days that I want a nutritious, protein-filled breakfast that will fuel me through the entire morning. And also still taste really yummy!
Healthy Protein Blender Pancakes (gluten-free!)
Ingredients
- 1/2 cup + 2 tbsp rolled oats
- 1 container (150 grams) vanilla greek yogurt (see above for my recommendation)
- 1 overly ripe banana
- 1 egg
- 1/2 tsp baking powder
- dash cinnamon
- sprinkle sea salt
Instructions
- Add oats to your blender and blend on high until you reach a flour-like consistency.
- Add the rest of your ingredients and blend just until everything is fully combined.
- Heat a pan on medium-low. Evenly coat pan in grass-fed butter or oil.
- Using a large spoon or small measuring cup, scoop out batter onto your pan. Once the edges start to set, flip each pancake.
- TIP: between each batch, rinse your pan and re-coat in butter or oil. It takes an extra minute or two but it will keep your pancakes from burning/sticking.
