Make perfectly light and fluffy protein pancakes in 15 minutes – combining oats, yogurt, & protein powder for a delicious, nutritious, naturally gluten-free breakfast or post-workout snack!
This will make 7-8 pancakes, when using 1/4 cup of the batter per pancake
Instructions
Mix all the dry ingredients in a bowl and mix the wet ingredients separately in another bowl. Then combine them. Do not over-mix the batter – it’s normal to be slightly lumpy.
Heat a skillet or griddle pan over medium to medium-low heat and add butter or some cooking spray.
Once heated, pour about ¼ cup (or 3 tbsp) of the batter into the pan, making multiple mounds if the pan is large enough.I prefer to use a small pan and fill the entire base with batter. If you’re making a large batch, though, feel free to use a griddle.
Cook the pancakes until bubbles form on the top and are golden brown beneath. That took 40-60 seconds for me, but can take 2-3 minutes over a lower heat.
Flip the pancakes and cook for just another 15-20 seconds.Adjust the heat accordingly if they’re browning too quickly or not cooking quickly enough.
Repeat with the remaining batter, and enjoy with all your favorite toppings!To keep the protein pancakes warm while you prepare the rest of the batch, you could pop them in the oven at 200ºF/95ºC until serving time.
Video
Notes
How to flavor protein pancakes? Here are some of my favorite ways:
Chocolate chips/chunks or Cocoa powder (replace 1-2 tbsp oat flour with cocoa for chocolate protein pancakes)
Fruit (blueberries, raspberries, banana, etc. – pressed in the batter in the pan)
Spinach (blended with the yogurt, then added to the batter for extra nutrients)
Can I use regular flour? Feel free to substitute the oat flour for regular all-purpose flour, a combination of white and whole wheat flour, buckwheat flour, or even cake flour.Check the blog post for storage information and serving suggestions!