I just had to make some savoury pancakes! Back when I made these protein pancakes on the weekend a few weeks ago, I pretty much made them with the fresh strawberries and banana, polished the plate, and then decided – wait – I need my bacon and egg fix too!
So, this isn’t really a new recipe, it’s more like an alternative version. Instead of stacking the protein pancakes with fresh fruit and honey (like in my sweet version), I used 3 pancake halves (all I had left after devouring most of the pancakes), slotted some bacon in between each half, and then topped them with chopped banana and a perfectly-cooked egg (I like mine soft so that you have that satisfying “pop” of the yolk that oozes over your plate and makes an absolutely divine sauce).
If you missed the sweet version recipe, you’re probably wondering about the whole “overnight-oats” portion of the title. Well, the point was to make pancakes without all the unhealthy stuff – like flour, butter, oil or sugar – so I decided to make oat-based pancakes instead 😊 As I was mixing the batter, I realized I was using the Original Jungle Oats and if I cooked them right away, the texture would more than likely be a tad crunchy. So I left the batter in the fridge overnight for the oats to soften 😊However, if you don’t think you can wait that long – try using instant oats instead. Although, I must say, I kinda liked having pancakes at the ready the next morning 😊
So there you have it! A good dose of savoury and sweet protein pancakes 😊
Overnight-Oats Protein Pancakes Recipe
- Serves: 6 pancakes
- Serving size: 1 pancake
- Calories: 81
- Fat: 2.4g
- Carbohydrates: 9.9g
- Sugar: 3.8g
- Sodium: 36.6mg
- Fiber: 1.7g
- Protein: 4.9g
- Cholesterol: 75.7mg
- ½ cup Jungle Oats
- 1 tbsp vanilla whey protein powder
- ½ tsp ground cinnamon
- 2 large eggs
- 1 medium banana, mashed
- ¼ cup plain applesauce (like the baby Squishes)
- 1 tsp vanilla essence
- In a bowl, mix all the wet ingredients together.
- Then add the dry ingredients and mix.
- Let the batter stand in the fridge overnight (covered).
- Use a small scoop to spoon batter onto a non-stick frying pan greased with a little oil on medium heat.
- Allow to cook until golden brown on each side - around 2 minutes a side.
- Remove and serve with bacon, eggs and banana.