Protein Power Pancakes (Print Version)

Fluffy pancakes made with Greek yogurt and eggs, packed with 16g protein per serving for a satisfying breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened non-dairy
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup oat flour or rolled oats blended to fine powder
06 - 1 scoop vanilla or unflavored protein powder
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sweetener of choice: honey, maple syrup, or sugar (optional)

→ For Cooking

10 - Butter or oil for greasing the pan

# Steps to Follow:

01 - In a large mixing bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until smooth and well blended.
02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.
03 - Add the dry ingredient mixture to the wet ingredients and stir until just combined. Do not overmix to maintain fluffy texture.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until small bubbles form on the surface and edges appear set.
06 - Flip the pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as necessary between batches. Serve warm with preferred toppings.

# Additional Tips::

01 -
  • They keep you full until lunch without that mid-morning energy crash you get from regular pancakes.
  • The batter comes together in one bowl with no weird ingredients or blender required.
  • You can make them on a weekday morning and still get out the door on time.
  • They reheat beautifully, so you can batch cook and freeze them for grab-and-go breakfasts.
02 -
  • Don't crank the heat too high or the outsides will burn before the insides cook through, medium heat is your friend here.
  • Let the batter rest for a minute or two after mixing, it helps the oat flour hydrate and makes the pancakes even fluffier.
  • If your batter feels too thick, add a splash more milk one tablespoon at a time until it pours easily.
  • The first pancake is almost always a test run to get the heat right, don't worry if it's not perfect.
03 -
  • Use a 1/4 cup measuring cup to pour the batter so all your pancakes are the same size and cook evenly.
  • If your protein powder clumps, sift it with the dry ingredients or whisk it really well before adding.
  • Keep finished pancakes warm in a 200-degree oven on a baking sheet while you cook the rest of the batch.
  • For the crispiest edges, use a little more butter in the pan than you think you need.
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