Power Breakfast — Banana Power Protein Pancake Stack

Let's Cook

1. Step 1.

   In a blender, combine 80 g oats, 30 g whey protein, 1 banana, 2 eggs, 150 g egg whites, and 100 ml milk. Blend on high until the mixture is completely smooth and no oat flakes remain, about 30–60 seconds. Let the batter rest for 5 minutes so the oats hydrate and the batter thickens slightly; this yields a more cohesive pancake.

2. Step 2.

   While the batter rests, preheat a nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of oil if needed. Also, in a small bowl, stir together 150 g Greek yogurt and 10 g honey until well combined; set aside. If desired, gently warm the 15 g peanut butter in the microwave for 10–15 seconds to make it easier to drizzle.

3. Step 3.

   Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet, leaving space between them. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for another 1–2 minutes, until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter, keeping cooked pancakes warm under a clean kitchen towel or in a low oven.

4. Step 4.

   To assemble, place one pancake on a serving plate, spread a spoonful of the honey-yogurt mixture over it, and scatter some berries on top. Add another pancake and repeat the layers, using all the pancakes, yogurt, berries, and finishing with a drizzle of peanut butter and honey. Serve immediately while warm.