Protein Power Pancakes (Print Version)

Fluffy, high-protein pancakes with Greek yogurt and oat flour for a nutritious breakfast that keeps you satisfied.

# Ingredient List:

→ 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:

01 - In a large mixing bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until smooth and well combined.
02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener if using.
03 - Add the dry ingredient mixture to the wet ingredients and stir until just combined. Avoid overmixing to maintain fluffy pancakes.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges appear set.
06 - Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as necessary. Serve warm with desired toppings.

# Expert Tips:

01 -
  • They're genuinely filling—these pancakes actually keep you full for hours, not just until your next snack.
  • No weird protein powder aftertaste or dense texture that tastes like gym guilt.
  • Takes less time than you'd think for something this nutritious and delicious.
02 -
  • Don't overmix the batter or you'll end up with tough pancakes that taste more like dense hockey pucks than fluffy clouds—stop stirring the second the flour disappears.
  • Medium heat is crucial because high heat will burn the outside before the inside cooks through, while low heat makes them spread too thin and get rubbery.
03 -
  • If your batter seems too thick, whisk in milk one tablespoon at a time until it reaches the consistency of regular pancake batter—every Greek yogurt brand is slightly different in thickness.
  • Let your skillet cool for just a few seconds between batches so the batter doesn't spread too thin on contact with an overheated surface.
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