Protein Power Pancakes (Printable version)

Fluffy, high-protein pancakes with Greek yogurt and oats for a satisfying breakfast.

# What you 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 a fine powder)
06 - 1 scoop (30 g) 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

# How to Make It:

01 - In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth and fully incorporated.
02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener. Mix thoroughly to distribute evenly.
03 - Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix—small lumps are acceptable.
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 2–3 minutes, or until small bubbles form on the surface and edges appear set.
06 - Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as needed between batches. Serve warm with desired toppings.

# Expert Advice:

01 -
  • You get 16 grams of protein per pancake without drinking another chalky shake or eating plain eggs again
  • The texture is somehow fluffy and substantial at the same time, thanks to the Greek yogurt doing double duty as moisture and protein
  • These reheat beautifully so you can batch cook on Sunday and have breakfast handled for half the week
02 -
  • Let the batter rest for five minutes before cooking so the oat flour can absorb some liquid and prevent gummy centers
  • Medium heat is higher than you think so turn it down if the bottoms are browning too fast before bubbles form
  • These pancakes feel heavier than traditional ones when you lift them with a spatula and that is completely normal
03 -
  • If your batter looks too thick, add milk one tablespoon at a time until it reaches a pourable consistency
  • Use a cookie scoop to portion the batter so every pancake is the same size
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