This is one big pancake. So big that I had to flip with two spatulas. Be hungry or willing to share. It’s also an evolved pancake [see below]. It’s pretty amazing and your bod will love you for it.
I found a recipe many years ago in a fitness mag for a “protein pancake”. This was a basic mix of whole oats, egg whites, protein powder and I think some Splenda. You would mix the ingredients in a bowl and let sit for about 10 minutes for the oats to soften up. I used to eat this constantly. It was so easy to make and super healthy, although frankly a bit tough. After some experimenting, I found that using a blender and adding a dash of milk made the pancake texture fantastic and so much more like a real pancake.
If you don’t have a blender or don’t want to wash a blender on a lazy weekend, there is another way. You can grind the oats in a coffee maker to make a flour [thanks, mom, for that little tidbit. I always felt so smart knowing I could make flour on a whim], mix in the other ingredients in a bowl and let sit for 10 minutes. Or, you can literally just chop the oats with a really good knife. The point is to make the oats smaller so the end result is a smoother ‘cake. The blender is really the easiest way in the end, as you can just pour the batter straight into the skillet after blending. But, whatever works for you is great. I’m all for kitchen innovation.
The mashed banana and chia seed are like magic for this ‘cake. The banana adds sweetness, make the texture moist and delish and adds great flavor. The chia seed also helps the texture and adds a tiny crunch. I really love that this is flour-less and that you’re also getting your oats while eating a hot ‘cake! This is my latest version of the old school “protein pancake” and I think you’ll like it.
banana pecan chia power pancake:
2 egg whites
1 whole egg
1/2 large ripe banana, mashed [the riper it is, the sweeter it will taste]
1/3 cup old-fashioned rolled oats [preferably not instant]
1/4 cup almond milk [or any preferred milk]
1 rounded tbsp chia seed
7-10 raw pecan halves
1/2 tsp cinnamon
[agave nectar + sliced bananas, for topping]
Prep a large skillet with cooking spray and turn heat to medium. Add all ingredients to blender and blend until smooth. Pour batter from blender to pre-heated skillet and cook over medium-low to medium heat until edges are bubbly and start to firm up – will be several minutes. Flip carefully and cook on other side for a few more minutes. Top with agave nectar and sliced bananas and enjoy!
Mix it up: You can cook several smaller pancakes versus this massive feast I have created. Add ins: Try chocolate chips, protein powder, blueberries, walnuts, slivered almonds or whatever you like. Just try to keep the mashed banana in the recipe, as that really makes the ‘cake.
Have a delicious day!