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Protein Pancakes Recipe

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4.4 from 34 reviews

Delicious and fluffy protein pancakes made with oat flour, whey protein, and Greek yogurt, providing a nutritious start to your day with a perfect balance of protein and wholesome ingredients. These pancakes are lightly spiced with cinnamon and nutmeg, easy to prepare, and cook quickly on the stovetop.

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 oat flour, whey protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for about 20 seconds to evenly distribute all dry ingredients.
  2. Mix Wet Ingredients: In a separate medium mixing bowl, whisk the Greek yogurt, eggs, water, avocado oil, and vanilla extract together until the mixture is smooth and fully blended.
  3. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and whisk together until just combined. Allow the batter to rest for 5 to 10 minutes to thicken, improving the texture of the pancakes.
  4. Preheat Cooking Surface: Heat a non-stick griddle or a 12-inch non-stick skillet over medium heat, or preheat an electric griddle to approximately 350°F (177°C).
  5. Prepare to Cook: Lightly spray the pan with non-stick cooking spray, preferably avocado oil spray, to prevent sticking without adding extra fat.
  6. Cook Pancakes: Scoop 1/3 cup of batter per pancake onto the heated surface. If the batter is thick, spread it to about 4.5 inches wide using the bottom of the measuring cup or a spatula. Cook for about 1 minute until the bottom is golden brown. Flip carefully and cook the other side until also golden brown and the pancake is just cooked through. A little moistness in the center is acceptable as it will continue to cook from residual heat. Adjust heat as necessary to avoid burning.
  7. Repeat and Serve: Transfer cooked pancakes to a cooling rack and repeat the process with remaining batter. Serve warm with your favorite toppings.

Notes

  • Resting the batter improves pancake texture and allows the oats to absorb moisture.
  • If you prefer a sweeter pancake, increase the coconut sugar slightly or add a drizzle of maple syrup at serving.
  • Using a non-stick pan and spray is key to an easy flip and even cooking.
  • These pancakes can be frozen after cooking and reheated in a toaster or microwave for convenience.
  • For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use a vegan protein powder.

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