High-Protein Pancakes

Ingredients

• 1⅔ cups old-fashioned rolled oats
• 1 medium extra-ripe banana, coarsely chopped (about ¾ cup)
• ½ cup whole milk
• 2 large eggs
• ⅓ cup whole-milk plain strained (Greek-style) yogurt
• ¼ cup protein powder
• 2 tbsp sugar
• 2 tsp baking powder
• 2 tsp vanilla extract
• ½ teaspoon ground cinnamon
• 5 tbsp unsalted butter, melted, divided, plus more, for serving
• Pure maple syrup, for serving (optional)

Instructions

1. Place 1⅔ cups oats in a blender, and process until finely ground, about 30 seconds. Add chopped banana, ½ cup milk, 2 eggs, ⅓ cup yogurt, ¼ cup protein powder, 2 tablespoons sugar, 2 teaspoons baking powder, 2 teaspoons vanilla, ½ teaspoon cinnamon and 3 tablespoons melted butter; process until smooth, stopping to scrape down the sides of the blender as needed, about 30 seconds. Let stand until slightly thickened, about 15 minutes.
2. Heat 1½ teaspoons butter in a large nonstick skillet over medium heat. Working in batches, scoop about ⅓ cup batter per pancake into the skillet. Cook, undisturbed, until the pancake edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown and the centers are firm to the touch, 1 to 2 minutes. Transfer the pancakes to a plate and cover loosely with foil to keep warm. Repeat the process with the remaining batter, wiping the skillet clean and coating with 1½ teaspoons butter before cooking each batch. Serve with butter and/or maple syrup, if desired.