RecipeJumbo Oatmeal Pancake

Nutrition Facts
Amount per Serving
  • Calories: 320
  • Protein: 21 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 3 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 52 g
  • Dietary Fiber: 7 g
  • Total Sugar: 15 g
    • Natural Sugar: 15 g
    • Added Sugar: 0 g
  • Sodium: 370 mg

Pancakes are a real crowd-pleaser and they’re quick to whip up. This version features wholesome ingredients, tastes incredibly yummy… and the single-serving portion is GIGANTIC.

A few tricks: The riper the banana, the better (you can microwave for 30 seconds to 2 minutes after poking through the skin with a fork or sharp knife on all sides to help ripen). You can use maple extract or maple natural flavor. And make sure to liberally coat the pan with nonstick oil spray for easier lifting and flipping—there’s nothing worse than a broken pancake. Each jumbo pancake serves up 21 grams of protein and 7 grams of fiber, and is dairy-free, gluten-free (if you use GF oats) and has zero added sugar. It’s one fabulous flapjack.

Recipe notes:

• You can pile berries and other favorite fruits on top. For a sweeter and more indulgent experience, drizzle on 1 to 2 teaspoons of maple syrup or melty nut butter. You can also dollop on Greek yogurt. All of these options are delicious. 

• Use the full batter to make one jumbo pancake or you can divide it up to make 4 to 5 smaller pancakesif you prefer.

• When preparing to flip your flapjack, ensure the underside is nicely cooked—otherwise, it will be too difficult to flip in one swoop. The bottom side should take about 3-4 minutes to cook. The second side should take about 1-2 minutes to cook, and smaller pancakes will cook quicker.

• Another “flip tip”: use a wide spatula and flip close to the pan, almost like a drag and flip!

• These pancakes (without toppings) will keep in the fridge for up to two days or freezer for up to one month. Simply defrost and warm in the microwave or oven for a quick morning meal.

  • Prep time
  • Total Time
This recipe makes 1 serving

• ½ cup quick-cooking oats
• 1 ripe banana, mashed
• 4 egg whites*
• 1 teaspoon vanilla extract
• ¼ teaspoon maple extract or natural flavor
• ¼ to ½ teaspoon ground cinnamon
• Pinch of salt
• Sliced strawberries other fruit for optional topping

* Can use 1 whole + 2 egg whites instead.


Generously coat a skillet with nonstick oil spray and warm over medium heat.

Combine all the ingredients in a small bowl and stir until thoroughly mixed.

Pour the mixture onto the skillet to make 1 jumbo pancake, smoothing out the circle using the back of a spoon or spatula so the batter is evenly distributed. Cook for about 3 to 4 minutes on the first side. Mist the top with additional oil spray and carefully flip with a wide spatula. Cook the second side for an additional 1 to 2 minutes, until golden brown. Transfer to a plate and top with optional berries, a drizzle of maple syrup or vanilla yogurt, if desired.

Nutrition provided using 4 egg whites. Alternatively, if using 1 whole egg plus 2 egg whites, the pancake contains 360 calories with 7 g fat (including 1.5 g of saturated fat) and 175 mg cholesterol.

Try these delicious Apple Protein Pancakes.