Start by placing the rolled oats into your blender or food processor. Blend until they reach a fine flour consistency.
To the oat flour, add the ripe banana, eggs, liquid egg whites, and a splash of water or milk if needed for consistency. Blend until the mixture is smooth and creamy.
Add in the baking powder, sea salt, ground cinnamon, protein powder, and ground flaxseed meal. Blend again until everything is well combined.
Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with a small amount of oil or cooking spray.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
Serve your pancakes warm, topped with blueberries, chocolate chips, or your favorite syrup.
