Protein Pancakes

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  Oats, Rolled, Dry(360g)

  Old-fashioned rolled oats (not instant, not steel-cut). Quaker is standard.

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  Banana(360g)
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  Greek Yogurt (Nonfat)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Egg, Whole, Large
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  Egg Whites(180g)

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  Whey protein powder (vanilla)(120g)

  Use whey isolate for cooking. Vanilla flavor is most versatile.

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  Baking powder(8g)
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  Cinnamon, Ground(4g)
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  ½ teaspoon kosher salt
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  Nutmeg, Ground(1g)
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  Butter or oil (for cooking the pancakes)
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  Maple syrup
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  Greek Yogurt, Vanilla, Low-Fat

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Peanut Butter, Smooth

Instructions

1. 1If you'd like to keep the pancakes warm between batches, preheat the oven to 200°F. Place the oats in the bottom of a blender. Pulse a few times to grind.
2. 2Add the bananas in a few chunks, Greek yogurt, whole egg, liquid egg whites, protein powder, baking powder, cinnamon, salt, and nutmeg.
3. 3Blend on high speed, stopping to scrape down the blender a few times as needed, until the batter is super smooth and well combined, about 2 minutes depending upon your blender. Let the batter rest for at least 10 minutes.
4. 4Heat a griddle or non-stick skillet over medium-high (400°F). Brush lightly with olive oil or melt a little butter in the pan. Pour the batter by 1/4 cupfuls (use a measuring cup and leave some room for them to spread) onto the heated griddle and cook for 3 minutes on the first side, until the edges look dry and some bubbles form on top. Flip and continue to cook for 1 to 2 additional minutes.
5. 5Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.