Step 1

In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. I find that a whisk does a great job for mixing in the protein powder.

Step 2

Stir in the mashed banana, oat flour and baking powder. Add the chocolate chips, if desired. If the pancake mixture seems too thick you can add almond milk to thin it out a bit (add 1 T at a time).

Step 3

Spray a medium sized non-stick pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancakes don't burn. Pour in pancake batter (I use ¼ cup for each) and cook until little bubbles form (about 3-5 minutes).

Step 4

Make sure the pancakes have set enough before you try flipping them, or else you’ll end up with a scramble. Carefully flip the pancakes over to the other side. Cook until pancakes are done in the middle (typically takes another 2-3 minutes).

Step 5

Place pancakes on a plate, top with your favorite pancake toppings. I like these with a drizzle of maple syrup, peanut butter and extra chocolate chips. Makes 4-5 pancakes.

Step 6

Store in the refrigerator for up to 7 days or in the freezer for up to 1 month. When you're ready to enjoy, you can eat them cold if you'd like but I like to reheat the pancakes by popping them in the toaster oven or microwave for 30 seconds - 1 minute. If frozen, you can thaw them in the fridge or pop in the microwave to thaw and reheat.