Pancakes are one of those foods that I’ve always loved. But when I started focusing on eating healthier several years ago, I thought for sure that pancakes would be crossed off my list of go-to breakfasts.

For years, (before I became aware of the concept of balance) I avoided pancakes. Even when my mom would make them on a Saturday morning when my brother came home. That smell of pancakes cooking on the griddle would seep underneath my door and wake me up. Every single time. It was torture.

Fast forward several years later. I was at the gym working out one day and overheard a personal trainer telling her client about these amazing pancakes. I heard her mention something about combining oats with egg whites. Yeah, I was kind of eavesdropping, but I couldn’t help myself. Any talk about food, nutrition, or fitness usually gets my attention pretty quick.

At first, I couldn’t even picture these pancakes. I seriously thought that you just mixed oatmeal and egg whites together. Images of lumpy oatmeal and scrambled eggs popped into my head. Not good. Not good at all.

So I decided to google it to see what these pancakes were all about. Sure enough, a whole slew of recipes popped up. Good ol’ google…

I’m happy to report that I’m officially back on pancakes.

Like almost everyday.

In fact, after my little eavesdropping episode in the gym, I became a protein and oatmeal pancake addict. I eat them for breakfast, sometimes lunch and even for dinner. Not usually on the same day.


I’ve done many pancake experiments over the years, some have turned out, while others have turned into a pile of slop that ended up in the garbage can. Out of all of my pancakes experiments, this one has to be one of my favourites and here are the top five reasons why.

  1. There is no added sugar because they are naturally sweetened with bananas. No added sugar equals less garbage and more awesomeness for your body. Enough said.
  1. They are full of protein due to the egg whites. You have no clue how many conversations I have with people trying to get them to up their protein intake at breakfast time. These pancakes solve the protein problem.
  1. They are full of fibre due to the presence of oats and chia seeds. Fibre means fullness.
  1. You make them in a blender. That’s right. Throw the ingredients in a blender and press start. It’s that simple.
  1. You can eat them plain because they resemble that banana bread kind of taste. Or if you’re feeling decadent, you can top them with my special strawberry sauce. Just like a banana split.

Banana Split Pancakes with Strawberry Sauce

Yield: 8-10 pancakes


  • 1/2 cup large flake oats
  • 6 egg whites
  • 2 tbsp. chia seeds
  • ½ tsp. cinnamon
  • ½ tsp. of baking soda
  • ½ cup almond milk
  • 1 ripe banana
  • Strawberry sauce:
  • 1 cup fresh or frozen strawberries
  • 1 tbsp. maple syrup


  1. Heat a frying pan or griddle until hot and then reduce to medium temperature.
  2. Mix all of the ingredients in a blender until a smooth batter is formed. Spray cooking spray onto the pan.
  3. Slowly pour the blended mixture onto the pan to form a medium sized pancake. Continue until you’ve used all of the mixture.
  4. After about 1-2 minutes (or when the pancakes starts to lightly brown), flip the pancakes one at a time and continue to cook for another 1-2 minutes.
  5. Once the pancake is cooked through and the edges are lightly browned, transfer to a plate and get started on the next pancake until you’ve used all the mixture.
  6. Combine the strawberries and maple syrup in a medium-sized pot and place over medium heat. Continue to stir until berries start to soften. Once the strawberries have softened, mash up slightly with a fork. Serve with pancakes.

Nutrients per serving (one pancake with approximately one tbsp. strawberry sauce):

• Calories: 103 • Fat: 4.7 g • Carbohydrates: 12.3 g • Fibre: 2.4 g • Protein: 4.3 g • Sugar: 5.1 g • Sodium: 107 mg • Cholesterol: 0 mg

Elysia, XOXO