Pancakes with raspberriesBreakfast is one of my favorite meals of the day. Imagine my delight when I found a way to turn this breakfast staple from a giant sugar bomb into something loaded with fiber, protein and even a little calcium.

There is no flour and no added sugar in these babies. Just a lot of protein, some healthy fat and lots of yummy goodness.

Every couple of weeks I make a quadruple batch and freeze most of them so I can pull a couple out whenever I want. Eat them with fresh berries or maybe a poached egg on the side if you need a little extra protein after a tough morning workout.

Get this and some other great pancake recipes in my Flat & Happy Recipe Guide!

Makes six 4 – 5” pancakes.


  • ½ cup quick cooking oatmeal
  • ½ cup liquid egg whites
  • ½ large banana
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp extra-virgin olive oil
  • Olive oil or coconut oil cooking spray
  • ½ tsp lemon or orange zest


  1. BLEND all ingredients together in a blender or food processor and blend until incorporated (don’t over mix).
  2. HEAT a griddle pan over medium heat. Spray with cooking spray and drop ⅓ cup batter onto pan. Let sit for at least 2 minutes until top starts to bubble and bottom is golden brown. Flip and let cook another 2 minutes. Place on a plate while you make the other pancakes.
  3. SERVE hot with fresh fruit and/or butter. Store extras in the fridge for up to 4 days, or the freezer.

You can eat them straight from the pan or put them in the refrigerator overnight so that you can heat them up in the microwave for a quick, convenient breakfast the next morning. They can store in the fridge for up to four days.

Nutrition Facts

Each serving (2 pancakes) has about 175 calories, 19.5g carbs, 11g protein, 4g fat


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