Protein Packed Pancakes
Protein Packed Pancakes are an easy protein pancakes with a fluffy texture, made with oat flour, greek yogurt, and a scoop of protein powder.
Equipment
- Griddle
Ingredients
- 1 cup old fashioned oats
- ½ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup milk
- 1 cup plain greek yogurt
- 2 teaspoons vanilla extract
- 2 eggs
- 1 scoop protein powder OPTIONAL I use vanilla Orgain Protein Powder
Instructions
- Start by making easy oat flour. Take 1 cup of old fashioned oats and put them in a food processor or blender. Pulse until smooth. There will still be pieces of oats and that's ok. It gives the pancakes a great texture.
- Put the oat flour in a large mixing bowl and add flour, cinnamon, baking soda, and a scoop of protein powder, if using. Mix until combined. In the same large mixing bowl add yogurt, vanilla extract, eggs, and milk. Mix wet and dry ingredients together until well mixed.
- On a preheated griddle or frying pan, spray with cooking spray. Pour ¼ cup of batter on the hot griddle. Cook pancakes on one side until the top batter begins to bubble. About 3-4 minutes.
- Flip the pancakes to the other side to continue cooking.
- Serve pancakes warm with fresh fruit and pure maple syrup. We also love to add nut butters like almond butter and peanut butter.
Notes
- I sometimes use vanilla greek yogurt when I make these pancakes. It adds a delicious flavor that everyone loves. If you're trying to cut back on the sugar, add plain greek yogurt instead. When doing this, add 2 teaspoons of vanilla extract to keep the same flavor. Because there is more added sugar in vanilla greek yogurt, using plain greek yogurt will result in slightly different taste. They will still be delicious!
- I often double or triple these pancakes. My family loves having the extra pancakes in the refrigerator for a quick breakfast or even a quick snack. They taste amazing reheated!
- They are reheated best in the toaster. It gives them a crisp outside like the first day they were made.
- Store any extra pancakes in the refrigerator for 4-6 days. Or freeze any extra for 1-2 months.
Nutrition
Serving: 3pancakesCalories: 255kcalCarbohydrates: 31gProtein: 20gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 99mgSodium: 354mgPotassium: 199mgFiber: 3gSugar: 5gVitamin A: 236IUVitamin C: 0.02mgCalcium: 161mgIron: 3mg
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