Protein Pancakes

• •
  Oats, Rolled, Dry(360g)

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

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

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

• •
  Egg, Whole, Large
• •
  Egg Whites(180g)

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

• •
  Whey protein powder (vanilla)(120g)

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

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

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

• •
  Peanut Butter, Smooth

Instructions

1. 1Place the rolled oats in a blender and pulse several times until finely ground, about 1 minute.
2. 2Add the banana (in chunks), nonfat Greek yogurt, eggs, liquid egg whites, vanilla whey protein powder, baking powder, cinnamon, and nutmeg to the blender. Blend on high speed for about 2 minutes, stopping to scrape down the sides as needed, until the batter is smooth and well combined. Let the batter rest for at least 10 minutes.
3. 3Heat a griddle or non-stick skillet over medium-high heat and lightly brush with oil or butter. Pour the batter onto the griddle using a 1/4 cup measure, leaving space between pancakes for spreading.
4. 4Cook the pancakes for 3 minutes on the first side over medium-high heat until the edges look dry and bubbles form on the surface. Flip and cook for 1–2 minutes on the second side until golden brown and cooked through.
5. 5Repeat step 3–4 with remaining batter, adding a light brush of oil between batches as needed.
6. 6Divide the cooled pancakes evenly into 14 airtight containers while still warm, stacking with parchment paper between layers to prevent sticking.
7. 7In separate small containers, portion the vanilla Greek yogurt and smooth peanut butter for serving (about 2 tablespoons each), and divide the maple syrup into small portions.
8. 8Store all containers in the refrigerator for up to 5 days. Reheat pancakes in a 350°F oven for 5–7 minutes or in a skillet over medium heat for 2–3 minutes until warmed through before serving with yogurt, peanut butter, and syrup.