Jumbo Oatmeal Pancake
This hearty pancake is so satisfying—plus it’s rich in protein and fiber, dairy-free, gluten-free if you use certified GF oats, and made with no added sugar.
Ingredients
- ½ cup quick-cooking oats
- 1 ripe medium banana, mashed (~1/2 cup)
- 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, or other fruit for optional topping
Instructions
- 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.
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 pancakes, if 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.
If you don’t eat bananas, here are a few simple swaps:
- Applesauce: Replace the banana with ½ cup unsweetened applesauce. Your pancake will be a little flatter with a mild apple flavor and a soft, spongy texture. Just let it cook about a minute longer to set.
- Pumpkin purée: Replace the banana with ½ cup pure pumpkin purée. The batter will be much thicker, so spread it out in the pan with a spatula or the back of a spoon. Cook for 2–3 minutes longer to fully set. The flavor will be less sweet and slightly more “eggy,” so I recommend adding a sprinkle of cinnamon or pumpkin pie spice, and/or finishing with a drizzle of maple syrup for balance.
My personal take: Banana gives the fluffiest texture and best flavor (it’s my favorite!), with applesauce as a close runner-up. Pumpkin makes for a denser, heartier pancake—perfect if you’re craving a cozy fall twist with an added sprinkle of pumpkin pie spice and drizzle of maple syrup.
For a Mega Protein Boost:
• Protein Powder: Add 1 scoop of protein powder (about 20 grams of protein) right into the batter when mixing. Because protein powder absorbs moisture, add 2 to 4 tablespoons of liquid (water, almond milk, or any milk of choice) so the batter stays thick but spreadable. Vanilla or chocolate protein powder both work well here. Keep the vanilla extract in the recipe for extra flavor, and you can keep the maple extract too. Since the batter will be a bit thicker, the pancake may need to stay on the skillet an extra minute or so on the first side to fully firm up before flipping. Be sure the heat isn’t too high so the underside doesn’t brown too quickly, and gently lift around the edges with a spatula to check that it feels set before you flip. One note: if you’re sensitive to that distinct “protein powder” taste, this option may not be your favorite.
• Peanut Butter Powder: You can also add peanut butter powder right into the batter. 2 tablespoons adds about 6 grams of protein, and 4 tablespoons adds about 12 grams. Since the extra powder can thicken the batter, you may want to add about 2 tablespoons of milk so the pancake stays tender and doesn’t turn out too dense. It may also need to stay on the skillet an extra minute on the first side so it has time to firm up before flipping—just make sure the heat isn’t too high so the underside doesn’t get too brown. I like to gently lift around the edges with a spatula first to check whether it feels set enough to flip. Another delicious option is to make the pancake as directed, then spread prepared peanut butter on top by mixing the peanut butter powder with water according to the package directions. That gives you an extra protein boost and a yummy peanut butter-banana vibe.
About the nutrition information:
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.
Nutrition Information per serving
Calories: 320Carbohydrates: 52gProtein: 21gTotal Fat: 3.5g— Unsaturated Fat: 3g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 370mgPotassium: 736mgFiber: 7gTotal Sugar: 15g— Natural Sugar: 15g— Added Sugar: 0gVitamin C: 9mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.