A nutrient-dense, high-protein breakfast featuring blended oats and banana, finished with a sweet cinnamon-banana dust.
A nutrient-dense, high-protein breakfast featuring blended oats and banana, finished with a sweet cinnamon-banana dust.
364
22.8 g
40.8 g
10.6 g
9.5 g
7.0 g
312.0 mg
40g Jungle Oats Original (Dry) | 152 kcal
15g Platinum Whey Protein (Vanilla flavor) | 59 kcal
60g Banana | 53 kcal
1g (to dust) Ground Cinnamon Spice | 1 kcal
60g Free-Range Eggs | 88 kcal
1g (pinch) Table Salt | 0 kcal
5g Vanilla Essence | 10 kcal
1g Baking Powder | 1 kcal
Blend the Batter: Combine the banana, egg, oats, whey protein, baking powder, sweetener, and a pinch of salt in a blender. Add a splash of water if needed to reach a smooth, pourable consistency.
Cook: Heat a non-stick pan over medium heat with a light coating of cooking spray. Pour small circles of batter into the pan.
Flip: Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Garnish: Stack the flapjacks and top with sliced bananas.
Finish: Dust the top with a mix of cinnamon and additional sweetener for a professional finish.
General Notes:
Blending Tip: Blending the oats directly into the batter creates a smoother, more refined flapjack texture compared to traditional chunky oat pancakes.
Meal Prep Notes:
Batch Cooking: These can be made in large batches and kept in the fridge for up to 3 days. Reheat in a dry pan or toaster to regain the slightly crisp edges.
Freezer & Unfreezing Notes:
Freezing: Flash-freeze flapjacks in a single layer on a baking sheet before transferring to a freezer bag to prevent sticking. Store for up to 2 months.
Unfreezing: Toast from frozen or microwave for 30–60 seconds.
Travel Notes:
On-the-Go: These are very travel-friendly and can be eaten cold as a high-protein snack. Pack the cinnamon “dust” in a separate small container.
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