• 1 cup Northerly rolled oats

  • 1 medium, ripe banana

  • 2 eggs

  • 1/2 cup egg whites

  • 4 teaspoons baking powder

  • pinch of salt

  • pinch of cinnamon

  • 1–2 scoops vanilla protein powder

  • 2 tablespoons flax meal (or grind your own flax seeds)


Prep time

20 min


How to make it

  1. Add all of your ingredients to a blender and run on medium-low speed until everything is very well mixed. Your batter should be smooth and run easily. If it’s too thick, add one additional egg white. 
  2. Refrigerate batter while you preheat a non-stick griddle or skillet. 
  3. Add batter to your hot griddle or skillet in small circles (about 1/4 cup per pancake).
  4. When the batter starts to bubble and the edges look brown, flip and cook another minute or two. 
  5. Pull off the heat and top with your favorites! 
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