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Protein Pancakes Recipe

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4.4 from 20 reviews

These Protein Pancakes are a nutritious and delicious breakfast option combining oat flour and whey protein powder to create fluffy, flavorful pancakes with a hint of cinnamon and nutmeg. Made with simple ingredients like Greek yogurt and eggs, they’re perfect for a quick, high-protein meal that keeps you energized throughout the morning.

  • Total Time: 20 minutes
  • Yield: 3 servings (about 6 pancakes)

Ingredients

Dry Ingredients

  • 3/4 cup (90g) oat flour
  • 1/3 cup (32g) plain unflavored whey protein powder
  • 1 Tbsp (9g) coconut sugar (or white sugar)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)

Wet Ingredients

  • 1 cup (226g) plain fat free Greek yogurt
  • 2 large eggs
  • 1 Tbsp avocado oil
  • 1/4 cup water
  • 1 tsp vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the oat flour, whey protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for about 20 seconds to evenly distribute all dry components. Create a well in the center for wet ingredients.
  2. Mix Wet Ingredients: In a separate medium bowl, whisk together the Greek yogurt, eggs, water, avocado oil, and vanilla extract until the mixture is smooth and homogeneous.
  3. Combine Wet and Dry: Pour the wet mixture into the well of the dry ingredients and whisk thoroughly until the batter is combined. Let the batter rest for 5 to 10 minutes to thicken, which helps create fluffy pancakes.
  4. Heat the Cooking Surface: Preheat a non-stick griddle or 12-inch non-stick skillet over medium heat, or heat an electric griddle to 350°F (175°C). Lightly spray the surface with a non-stick cooking spray, such as avocado oil spray.
  5. Cook the Pancakes: Using a 1/3 cup measuring cup, scoop the batter and pour it onto the heated griddle. If the batter is very thick, gently spread it out to about 4.5 inches in diameter using the bottom of the measuring cup or a spatula.
  6. Flip and Finish Cooking: Let the pancakes cook until the bottom side is golden brown, about 1 minute. Flip carefully and cook the opposite side until golden brown and just barely cooked through in the center. A slight moisture in the center is fine as it will continue to set with residual heat. Adjust the burner temperature if the pancakes brown too quickly.
  7. Serve and Repeat: Transfer the cooked pancakes to a cooling rack to prevent sogginess. Repeat the cooking process for the remaining batter until all pancakes are cooked.

Notes

  • For thicker pancakes, you can let the batter rest a little longer before cooking.
  • If you don’t have oat flour, you can make your own by grinding rolled oats in a blender or food processor.
  • Feel free to add fresh fruit or nuts to the batter for extra flavor and texture.
  • Use a non-stick spray to prevent pancakes from sticking and promote even browning.
  • Maintain medium heat to avoid burning the pancakes while ensuring they are cooked through.
  • These pancakes freeze well; store in an airtight container and reheat in a toaster or oven.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/protein-pancakes-recipe/