A Protein-packed Vegan Oats & Banana Pancakes Recipe For Health Freaks Like You!

I have a love-hate relationship with pancakes. As much as I luxuriate in the yummy flavor, the equally satisfying mouthfeel, and also the convenience of making it in the morning, when I don’t have my homemade granola bars handy, the pang of guilt for consuming all that refined flour and sugar, that goes into the preparation of it, overpowers. I came across a bunch of vegan pancake recipes during my vegan chef training times, but I wanted to try something that has no refined flour (maida) or refined sugar, at all. This recipe is perfect if you workout or if you are trying to incorporate some weight loss-aiding food items to your daily diet. This oats and banana pancakes recipe calls for your regular protein powder, but you can entirely omit it, if you want. It is delicious and modifiable. Let’s see what goes into this vegan recipe!

Here’s What You’ll Need For The Oats & Banana Pancakes:

1. INSTANT OATS- 1 CUP
2. RIPE BANANA- 1 NO.
3. PROTEIN POWDER- 1 SCOOP
4. FLAX SEEDS- 1 TABLESPOON OR AS NEEDED FOR THE DESIRED CONSISTENCY
5. SALT- 1 PINCH
6. BAKING POWDER- 1 PINCH
7. LEMON JUICE- HALF TEASPOON
8. WATER- 1/2 CUP
9. HONEY (OPTIONAL)- 1 TEASPOON

Oats & Banana Pancakes Recipe:

1. Crush the flaxseeds and soak the powder in 3 tablespoons of water, until it forms a slimy liquid (this is known as flax egg which is a great egg substitute).
2. Add the rest of the ingredients into a food processor along with the flax egg you just made and blend everything properly.
3. Heat a non-stick pan to medium-high heat. Add batter in small circles – about 1/4 cup per pancake. Sprinkle with chocolate chips if you want.
4. When the edges start to look firm enough (2-3 minutes), flip and cook another minute or two on the other side.
5. Top it with your favorite toppings and peanut butter!

Nutritional Value*: (1 of 10 servings)

• CALORIES: 55 kcal
• CARBOHYDRATES: 11 g
• PROTEIN: 2.7 g
• SUGAR: 1.3 g
• FATS: 1 g
• FIBERS: 1.8 g

You Can Modify The Recipe By Replacing:

• Baking powder with a pinch of ENO or any other fruit salt.
• Oats with almond meal or wheat flour for fluffier pancakes.
• Water with nut milk/cow milk or buttermilk for softer pancakes.
• Lemon juice with vinegar.

*The nutritional value is a rough estimate calculated based on the ingredients mentioned in this recipe, which does NOT include the protein powder as the nutrition facts for those vary by product.

You can keep the batter individually portioned for easy ready-made breakfast or you can also freeze the cooked pancakes for up to a week or so. Try these out and send us your reviews and photos at:

Happy Eating!