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Pancakes that actually fuel you. Banana and peanut butter on top of a protein-boosted stack means you get the breakfast treat without the mid-morning crash.
In a blender, combine rolled oats, protein powder, large eggs, almond milk, banana, baking powder, vanilla extract, cinnamon, and salt. Blend until the mixture is smooth, scraping down the sides to incorporate all ingredients.
Allow the batter to rest for 3–5 minutes so that the oats can soak and the baking powder activates—this gives optimal fluffiness.
Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray. Control the heat so the pan is hot but not smoking.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook the pancakes for 2–3 minutes on the first side, until you see bubbles forming and the edges appear dry; adjust the heat down if browning too quickly.
Flip and cook for 1–2 more minutes until golden and cooked through. Repeat with remaining batter, reapplying spray if needed.
Serve pancakes warm, topped with a generous tablespoon of peanut butter and fresh banana slices for each serving. Eat immediately for the best texture.
