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High ProteinNo Added Sugar

High-Protein Oat Pancakes

Soft banana-sweetened pancakes from blended oats, eggs and skyr — no refined flour, no added sugar.

By The Chef Kitchen · · · Version 1.3

Prep
10 min
Cook
15 min
Total
25 min
Servings
2
Difficulty
easy
Cost / serving
₹40
Stack of golden oat pancakes topped with skyr, banana slices and cinnamon

Estimated nutrition per serving

How we calculate →

Values are per serving and stay the same when you scale servings.

Calories
360kcal
Protein
18g
Carbs
41g
Fat
13g
Fibre
5g
Added sugar
0g
Full nutrition detail
Total sugar
8 g
Saturated fat
2.5 g
Sodium
390 mg
What's included in this calculation?

The estimate covers every listed ingredient at its stated quantity — optional ingredients included, unless the cook's notes say otherwise — prepared as written and divided by the stated servings. All quantities are metric: weighed in grams or measured in ml, tsp and tbsp.

Recommended sides and optional pairings are not included. Where a combined figure appears, it is shown only inside a pairing card labelled “Estimated nutrition when paired with”.

Before publication, every recipe passes automated checks: macro arithmetic against stated calories, tag honesty, and a screen for medical-claim language.Read the editorial policy.

Ingredients (2 servings)

2 servings
  • 100 gRolled oats
  • 2 pieceEgg
  • 100 gSkyr

    Swap: Use thick hung curd (chakka): drain full-fat dahi in muslin for 4–6 hours. Protein is roughly half that of skyr, so the nutrition figures shift accordingly.

  • 50 gBanana — very ripe — the riper the banana, the sweeter the pancake; no other sweetener is needed
  • 1 tspBaking powder
  • 1 pinchSalt
  • 2 tspVegetable oil — for the tawa

Method

  1. Blend the oats to a fine flour in a mixer jar.

  2. Add the eggs, skyr, banana, baking powder and salt; blend until smooth. Rest the batter 5 minutes.

  3. Heat a nonstick tawa on medium-low and brush lightly with oil.

  4. Pour small ladles of batter to make 8–10 cm pancakes — small ones flip much more easily.

  5. Cook 2–3 minutes until bubbles form and the edges set, then flip and cook 1–2 minutes more.

  6. Repeat with the remaining batter (makes about 8 small pancakes).

  7. Serve warm, with extra skyr or fresh fruit if you like.

Pairs well with

Optional accompaniments, excluded from the nutrition summary above — it covers the dish alone. “When paired” figures add one serving of the side to one serving of the dish.

Two small bowls of soft stewed apple pieces with cinnamon sticks
Topping

Cinnamon Apple Compote

Soft-stewed apple with cinnamon and lemon — all the sweetness comes from the fruit. No added sugar.

Estimated nutrition when paired with Cinnamon Apple Compote: ~402 kcal ·18.2 g protein per serving

Small bowl of toasted pumpkin, flax and mixed seeds with two spoons of seed mix alongside
Topping

Toasted Seed Topping

Pumpkin, sunflower, flax and sesame seeds toasted with a pinch of salt — crunch that carries protein and fibre.

Estimated nutrition when paired with Toasted Seed Topping: ~445 kcal ·21.5 g protein per serving

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