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Protein Pancakes Recipe

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4.1 from 46 reviews

These protein pancakes are a nutritious and delicious breakfast option, combining oat flour and whey protein powder for a filling and energizing start to your day. Enhanced with cinnamon and nutmeg, they offer warmth and flavor, while Greek yogurt adds moisture and extra protein. Easy to prepare in under 20 minutes, these pancakes are perfect for a quick, high-protein meal.

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

  1. Combine dry ingredients: In a large mixing bowl, whisk together oat flour, whey protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for about 20 seconds. Create a well in the center of the mixture.
  2. Mix wet ingredients: In a separate medium bowl, whisk together Greek yogurt, eggs, water, avocado oil, and vanilla extract until the mixture is smooth and well blended.
  3. Combine wet and dry: Pour the wet ingredients into the well of the dry ingredients and whisk together until fully combined. Let the batter rest for 5 to 10 minutes to thicken.
  4. Preheat cooking surface: Heat a non-stick griddle or a 12-inch non-stick skillet over medium heat, or use an electric griddle set to 350°F (175°C).
  5. Prepare for cooking: Lightly spray the cooking surface with non-stick cooking spray such as avocado oil spray. Scoop 1/3 cup of pancake batter and pour onto the griddle. If the batter is very thick, spread it slightly to about 4.5 inches wide.
  6. Cook pancakes: Cook until golden brown on the bottom, approximately 1 minute. Flip the pancake gently and cook on the other side until it is golden brown and just cooked through in the center. Some light moisture in the center is okay as it will set from residual heat. Adjust heat to prevent burning.
  7. Finish and serve: Transfer cooked pancakes to a cooling rack and repeat the process with remaining batter until all pancakes are cooked.

Notes

  • Resting the batter helps the pancakes become thicker and fluffier.
  • You can substitute coconut sugar with white sugar if preferred.
  • Optional nutmeg adds a subtle warm spice but can be omitted.
  • If pancakes brown too quickly, reduce the heat to cook evenly.
  • For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use a suitable protein powder.

Find it online: https://recipethrive.com/protein-pancakes-recipe/