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High-Protein Fluffy Pancakes

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Delicious pancakes that provide a healthy dose of protein, perfect for a nutritious breakfast.

Ingredients

Scale
  • 1 cup old-fashioned oats (or 3/4 cup oat flour)
  • 1 scoop vanilla protein powder (25-30g, whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 2 large eggs (room temperature preferred)
  • 1/2 cup milk or milk alternative (unsweetened almond milk works well)
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon vanilla extract (pure vanilla recommended)
  • Cooking spray or coconut oil (for greasing the pan)

Instructions

  1. Blend Dry Ingredients: Start by tossing the oats, protein powder, baking powder, cinnamon, and salt into your blender. Blend on high for 30-45 seconds until the mix resembles fine flour.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, maple syrup (if using), and vanilla extract. Ensure the mixture is well combined and slightly frothy.
  3. Combine Mixtures: Pour the wet ingredients into the blender with the dry mix. Pulse the blender 3-4 times until just combined—don’t overblend!
  4. Let the Batter Rest: Allow it to rest for 5-10 minutes. If the batter thickens too much, stir in a tablespoon of milk to lighten it up.
  5. Heat the Pan: Preheat a non-stick pan or griddle over medium heat (around 325-350°F) and lightly grease it with cooking spray or coconut oil.
  6. Cook the Pancakes: Pour 1/4 cup of batter onto the hot pan. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  7. Keep Warm: Transfer the finished pancakes to a plate and cover with foil while you cook the remaining batter.

Notes

These pancakes can be stored in an airtight container in the refrigerator for up to three days. They can also be frozen for up to three months.

Find it online: https://breakfastrecip.com/high-protein-fluffy-pancakes-2/