Contains gluten, eggs, and milk. Check the ingredients if you cook for someone with allergies. May also contain nuts.
Fluffy pancakes blended from whole oats, banana, eggs and quark — no flour, no refined sugar, plenty of protein. A post-workout breakfast that feels like a cheat meal.
10 minPrep
15 minCook
25 minTotal
2Serves
Banana-Oat Protein Pancakes
by · Easy
Vegetarian
High protein
Source of fibre
Low salt
High in potassium
Contains gluten, eggs, and milk. Check the ingredients if you cook for someone with allergies. May also contain nuts.
Fluffy pancakes blended from whole oats, banana, eggs and quark — no flour, no refined sugar, plenty of protein. A post-workout breakfast that feels like a cheat meal.
10 minPrep
15 minCook
25 minTotal
2Serves
Nutrition
Per serving · 350 g
544kcal2288 kJ
Protein29.2 g58%
Carbohydrate72 g28%
Net carbs †61.6 g
Sugars32.9 g37%
Fibre10.4 g
Fat17 g24%
Saturates3.4 g17%
Salt †0.42 g7%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Blender
Non-stick pan
Spatula
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Blend the bananas, eggs, quark and oat flakes in a blender until smooth. Let the batter rest for 5 minutes so the oats can swell. A pinch of cinnamon goes into the batter as well.
2
Heat a little rapeseed oil in a non-stick pan over medium heat. Cook small pancakes for 2-3 minutes until bubbles form, then flip with a spatula and cook 2 more minutes.
3
Stack the pancakes and serve with the blueberries and a drizzle of maple syrup.
Notes
The pancakes freeze well: cool them completely, stack with baking paper between layers and freeze. Reheat in the toaster for an instant protein breakfast.
Before you start
You'll need
Blender
Non-stick pan
Spatula
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Blend the bananas, eggs, quark and oat flakes in a blender until smooth. Let the batter rest for 5 minutes so the oats can swell. A pinch of cinnamon goes into the batter as well.
2
Heat a little rapeseed oil in a non-stick pan over medium heat. Cook small pancakes for 2-3 minutes until bubbles form, then flip with a spatula and cook 2 more minutes.
3
Stack the pancakes and serve with the blueberries and a drizzle of maple syrup.
Notes
The pancakes freeze well: cool them completely, stack with baking paper between layers and freeze. Reheat in the toaster for an instant protein breakfast.
Nutrition
Per serving · 350 g
544kcal2288 kJ
Protein29.2 g58%
Carbohydrate72 g28%
Net carbs †61.6 g
Sugars32.9 g37%
Fibre10.4 g
Fat17 g24%
Saturates3.4 g17%
Salt †0.42 g7%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.