Save Start your morning with a boost of energy from these Protein Power Pancakes. These fluffy, high-protein pancakes are crafted with Greek yogurt and eggs, creating a nutritious breakfast that is designed to keep you full and energized throughout your busy day.
Save By utilizing oat flour and protein powder, this recipe transforms the classic pancake into a nutritional powerhouse. The addition of Greek yogurt not only adds protein but also ensures a moist, tender crumb that pairs perfectly with your favorite toppings.
Ingredients
- 1 cup (240 g) plain Greek yogurt
- 2 large eggs
- 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
- 1 tsp vanilla extract
- 1 cup (120 g) oat flour (or rolled oats blended to a fine powder)
- 1 scoop (30 g) vanilla or unflavored protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sweetener of choice (honey, maple syrup, or sugar; optional)
- Butter or oil for greasing the pan
Instructions
- Step 1
- In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Step 2
- In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.
- Step 3
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Step 4
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Step 5
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until small bubbles form on the surface and the edges look set.
- Step 6
- Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.
- Step 7
- Repeat with remaining batter, greasing the pan as necessary. Serve warm with your favorite toppings.
Zusatztipps für die Zubereitung
To ensure success, use a non-stick skillet or griddle and a spatula for easy flipping. If you don't have oat flour on hand, simply blend standard rolled oats into a fine powder before starting. Remember to whisk the wet ingredients until completely smooth for the best texture.
Varianten und Anpassungen
Customize your pancakes by adding blueberries, chocolate chips, or sliced banana directly into the batter. For those with dietary restrictions, ensure your oat flour is certified gluten-free or use plant-based yogurt and milk for a dairy-free version.
Serviervorschläge
Enjoy these pancakes warm with a dollop of Greek yogurt, a drizzle of nut butter, or a handful of fresh fruit for extra protein and fiber. They also pair wonderfully with a light touch of maple syrup or honey for classic sweetness.
Save These Protein Power Pancakes are the perfect breakfast masterpiece to keep you energized. Enjoy your delicious, healthy meal and have a great start to your day!
Recipe FAQs
- → Can I make these pancakes gluten-free?
Yes, simply use certified gluten-free oat flour or blend certified gluten-free rolled oats into a fine powder. Ensure your protein powder is also certified gluten-free.
- → What protein powder works best in this batter?
Vanilla or unflavored whey or casein protein powder blends well. Plant-based options like pea protein also work, though texture may vary slightly. Avoid stevia-sweetened powders if sensitive to aftertaste.
- → How do I store leftover pancakes?
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a toaster or microwave. For longer storage, freeze individually wrapped pancakes for up to 3 months.
- → Can I make the batter ahead of time?
Batter is best used immediately as the baking powder activates when mixed with wet ingredients. However, you can measure and combine dry ingredients the night before to save time in the morning.
- → What toppings pair well with these pancakes?
Fresh berries, sliced banana, chopped nuts, Greek yogurt, almond butter, maple syrup, or honey all complement the fluffy texture. For extra protein, top with a dollop of Greek yogurt or peanut butter.
- → Why do my pancakes turn out dense?
Overmixing the batter develops gluten, making pancakes tough. Stir until just combined—some small lumps are fine. Also ensure your baking powder is fresh and let the batter rest for 5 minutes before cooking.