Protein Pancakes with Berries
Small banana and oat pancakes with berries. The batter makes one filling breakfast portion.
Ingredients
- 60 g rolled oats, finely ground
- 2 eggs
- 1 small ripe banana (approx. 100 g)
- 1 tsp baking powder
- 1 tsp rapeseed oil
- 80 g berries
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 153.8 kcal | 544 kcal |
| Protein | 6.7 g | 24 g |
| Carbs | 18.6 g | 66 g |
| Sugars | 5.2 g | 18 g |
| Fiber | 3.2 g | 11 g |
| Fat | 5.6 g | 20 g |
Instructions
- 1
Mix the batter
Mash the banana thoroughly with a fork. Whisk in the eggs, then stir in the ground oats and baking powder until no dry patches remain.
- 2
Rest the batter
Rest the batter for 5 minutes so it can thicken. If it barely drops from a spoon, stir in 1 tablespoon of water.
- 3
Prepare the pan
Spread the oil thinly in a non-stick frying pan and heat over medium. Add about 2 tablespoons of batter for each pancake.
- 4
Cook the pancakes
Cook for 2–3 minutes until the edges set and bubbles appear. Flip and cook the second side for 1–2 minutes until golden.
- 5
Serve
Wash or partly thaw the berries and serve them with the warm pancakes.
Tip
Wait for small bubbles on the surface before flipping — the pancakes will hold together more easily.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
