Protein pancakes

Upgrade your recipes with Just One – clean, concentrated plant-based protein that improves both nutrition and texture

About this recipe

Pancakes that make you feel as good as they taste. These golden-brown, fluffy stacks use Just One protein powder for a nutritional boost without sacrificing that perfect pancake texture. Other protein pancakes can be dense or rubbery, but Just One will make your favorite recipes even better. Just One’s clean mung bean protein gives you the fluffy pancakes you crave, while each serving delivers complete plant-based protein to fuel your morning.

Banana gives these pancakes just a touch of natural sweetness, allowing you to customize the final flavor with your preferred amount of maple syrup or other toppings. Try adding blueberries or chocolate chips to the batter, and topping this nutritious breakfast with your favorite fruits, nut butter or a pat of vegan butter. For more recipes with Just One or ways to sneak clean protein into your favorite recipes, check out our cookbook page.

Serves 2

1 cup rolled oats or ¾ cup oat flour
2 teaspoons baking powder
¾ cup plant-based milk or water
1 small banana
2 teaspoons canola oil
⅛ teaspoon fine salt
⅓ cup (35g) Just One protein powder

Key equipment

Blender
Skillet

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Combine the dry ingredients

If using rolled oats, add them to a high-speed blender and grind them into a fine flour. Transfer to a medium mixing bowl. If using oat flour, add it to the mixing bowl. Whisk in the baking powder to distribute evenly. Set aside.

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Blend the wet ingredients

Add the milk or water, banana, oil and salt to the blender. Blend until the banana is broken down. Stop the blender and add the Just One. Blend until smooth.

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Whisk the batter together

Pour the blender mixture into the bowl with the oat flour and baking soda. Whisk until smooth. For thicker pancakes, add 1 to 3 tablespoons more oat flour. Let the batter rest for 5 to 10 minutes.

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Cook the pancakes

Preheat a large skillet over medium-low heat and lightly grease with oil or butter. Cook the pancakes, using about a scant ⅓ cup of batter per pancake. Cook the first side for about 2 minutes, until the edges are set and bubbles form in the centers. Flip and cook for 1 to 1 ½ more minutes. Continue with the rest of the batter, lightly greasing the skillet between each pancake. If your batter seems too thin, add more oat flour one tablespoon at a time.

Cooking the pancakes low and slow will produce the best results.

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