Description
Delicious and nutritious protein pancakes made with oat flour, whey protein powder, and Greek yogurt. These pancakes are fluffy, flavorful, and perfect for a healthy breakfast or post-workout meal, providing a good balance of protein and wholesome ingredients within 20 minutes.
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
- Mix Dry Ingredients: In a large mixing bowl, whisk together the oat flour, whey protein powder, coconut sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg for about 20 seconds until well combined. Create a well in the center of the dry mixture.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the plain fat free Greek yogurt, eggs, water, avocado oil, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients and whisk together until combined. Allow the batter to rest for 5 to 10 minutes to thicken and let flavors meld.
- Preheat Cooking Surface: Heat a non-stick griddle or 12-inch non-stick skillet over medium heat or set an electric griddle to 350°F. Lightly spray the cooking surface with a non-stick cooking spray such as avocado oil spray.
- Cook Pancakes: Scoop out about 1/3 cup of batter and pour onto the griddle or skillet. If the batter is thick, gently spread it to about 4.5 inches wide using the back of the measuring cup or a spatula. Cook until the bottom is golden brown, about 1 minute.
- Flip and Finish Cooking: Flip the pancake carefully and cook the other side until golden brown and just set in the center. It’s okay if the center is slightly moist as it will continue to set with residual heat. Adjust the heat to prevent burning if necessary.
- Serve and Repeat: Transfer the cooked pancake to a cooling rack and repeat the cooking process with the remaining batter until all pancakes are cooked and ready to serve.
Notes
- Resting the batter helps to achieve fluffy pancakes by allowing the oat flour to absorb moisture.
- You can substitute coconut sugar with white sugar or another sweetener of choice.
- Ground nutmeg is optional but adds warm flavor if included.
- Adjust cooking temperature as needed to avoid burning and ensure even cooking.
- Use a non-stick cooking spray for easy flipping and cleanup.
