The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. “In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses.” Today’s Recipe: High-Protein Banana Pancakes “The High-Protein Banana Pancakes recipe consists of a small banana, high-protein pancake mix and preferred liquid to blend,” Urrutia says. “Bananas are high in fiber and the micronutrients vitamin B6, manganese and vitamin C. The fiber in bananas consists of pectin and resistant starch, with resistant starch helping to maintain gut health and pectin believed to have cancer-preventative properties, especially with colon cancer. The liquid used to blend the batter can be as simple as water for thin pancakes to dairy or nut milks for higher calories and additional protein to orange juice for more of a defined flavor for those with taste changes. Mix-in options for the pancakes are far and wide: oatmeal adds fiber, whole grains, protein and a hearty texture; nuts and nut butters add healthy fats and protein and help round out the nutrient density of the pancakes; syrup and jam toppings increase calories and palatability for patients with issues swallowing or chewing; and yogurt can add creaminess, as well as fat and protein, while adding in frozen fruits increases antioxidants, vitamins and fiber. It’s important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing foodborne illnesses, bacteria and viruses into your body. Ingredients One small banana One cup pancake mix (Kodiak)  3/4 cup water (whole milk, nut milk, etc. for extra calories and protein) Cooking spray 1/3 cup maple syrup  2 tbsp optional mix ins/toppings — oats, frozen fruit, nuts, nut butters Directions Mash banana in a small bowl Stir pancake mix into mashed banana Add in water and stir until combined (if using oats, mix in now) Heat skillet over medium heat  Spray pan with cooking spray  Add half of pancake batter to skillet  Cook pancake on one side for ~2 minutes — when small bubbles start to appear and pop in batter (if adding nuts, fruit, etc., add in now), flip pancake with spatula Let pancake cook on other side for 2 minutes — when pancake is pressed lightly, it will spring back  Remove from skillet Repeat steps 5-9 with remaining batter  On a microwaveable-safe plate, cover one pancake with half of the maple syrup  Heat in microwave for 15 seconds Let syrup seep into pancake and enjoy