Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 4 large eggs
- 1 banana
- 1 cup old-fashioned rolled oats (gluten-free)
- 2 tbsp vanilla protein powder
- 2 tsp baking powder
- 1 lemon, zest
- ½ cup blueberries
- ½ cup vanilla Greek yogurt
- Add the eggs, banana, oats, protein powder, and baking powder into a blender. Blend until the mixture is completely smooth.
In a nonstick skillet, add a little bit of oil or butter over medium-low heat. Using a measuring cup, scoop ⅓ cup of the batter onto the skillet. Top the pancake with some blueberries. Cook the pancake until the bottom is golden, about 2 to 3 minutes. Flip the pancake and continue to cook until the remaining side is golden, about 1 to 2 minutes. Continue cooking the pancakes until all of the batter has been used up.
Serve immediately topped with the Greek yogurt.
Amount Per Serving: Calories: 631Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 379mgSodium: 693mgCarbohydrates: 59gFiber: 7gSugar: 21gProtein: 40g