1 cup (90g) Rolled oats

1 medium Ripe banana

2 large Eggs

½ cup (60g) Whey protein powder (vanilla or unflavored)

1. Blend Oats: Pulse rolled oats in a blender until they reach a fine flour consistency (20-30 seconds).

2. Combine: Add mashed banana, eggs, and protein powder to the blender. Blend on medium speed until the batter is smooth (30-45 seconds).

3. Rest: Let the batter rest for 2-3 minutes to allow oats to hydrate for a fluffier texture.

4. Cook: Heat a non-stick skillet over medium-low heat. Pour ¼ cup batter per pancake.

5. Flip: Cook until bubbles form on the surface and edges are set (2-3 mins). Flip and cook 1-2 minutes more until golden brown.

Pro-Tips:

• Cook over medium-low heat to ensure the pancakes cook through without burning the exterior.

• If the batter is too thick, add a tablespoon of water or almond milk at a time.

• For extra flavor, fold in a handful of fresh blueberries or chocolate chips after blending.

Variations:

• Lower Sugar: Replace the banana with ½ cup unsweetened applesauce.

• Vegan: Substitute eggs with flax-eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based protein powder.

• Spiced: Add ½ tsp cinnamon or pumpkin pie spice to the blender.