Makes 8 Pancakes 

For 1 Pancake: 136 Calories 12C / 4F / 13P


  • 1 cup unsweetened almond milk
  • 1 cup rolled oats, uncooked
  • 1 ripe banana
  • 2 eggs
  • ½ cup egg whites
  • 3 scoops Vanilla Bean Cleanish Protein Powder 
  • 2 tbsps flaxseed meal
  • 1 tbsp baking powder
  • ⅛ tsp sea salt
  • ⅛ tsp ground cinnamon
  • coconut oil, for cooking
  • sliced banana, for garnish
  • pure maple syrup, optional for serving


1. In a blender, add all the ingredients except for the coconut oil and optional toppings.

2. Blend this until very smooth.

3. Heat a skillet or griddle over medium to medium-high heat and melt coconut oil.  

4. Pour ⅓ of a cup of the batter onto the hot griddle. 

5. Cook the pancake for 2-4 minutes, until the edges begin to turn from shiny to dull, and bubbles appear in the center of that pancake.

6. Flip using a spatula and cook an additional 2-3 minutes or until golden brown and cooked through.

7. Repeat with the remaining batter.

8. To serve, top with fresh sliced bananas and drizzle with pure maple syrup, if desired.


Recipe originally posted by Lacey Baier on A Sweet Pea Chef