Description
These protein pancakes deliver 28g of protein per serving with perfectly fluffy texture, combining whey protein and oat flour for the ultimate muscle-building breakfast.
Ingredients
1 scoop (30g) vanilla whey protein powder
1/2 cup oat flour
2 large eggs, room temperature
1/4 cup plain Greek yogurt
1/2 cup unsweetened almond milk
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Cooking spray or oil for griddle
Instructions
1. Whisk protein powder, oat flour, baking powder, cinnamon, and salt in large bowl
2. Beat eggs, Greek yogurt, almond milk, and vanilla in separate bowl until smooth
3. Pour wet ingredients into dry ingredients and gently mix until just combined
4. Let batter rest for 5 minutes to allow oat flour to hydrate
5. Heat griddle or non-stick pan over medium-low heat and lightly grease
6. Pour 1/4 cup batter per pancake onto hot griddle
7. Cook for 3-4 minutes until bubbles form and edges look set
8. Flip carefully and cook 2-3 minutes more until golden brown
9. Serve immediately with fresh fruit and sugar-free syrup
10. Keep cooked pancakes warm in 200°F oven if making large batches
Notes
Room temperature ingredients mix more easily
Don’t overmix batter to maintain fluffy texture
Cook on medium-low heat to prevent burning protein
Add extra almond milk if batter seems too thick
Store leftover pancakes in refrigerator up to 3 days
Freeze cooked pancakes for up to 3 months for quick reheating
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg