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Protein Pancakes

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These protein pancakes are light, fluffy, and packed with protein, perfect for breakfast, post-workout, or a healthy snack.

Ingredients

Scale
  • 1 cup rolled oats (or 3/4 cup oat flour)
  • 1 scoop (about 25–30 g) vanilla protein powder
  • 1 large ripe banana, mashed (or 1/3 cup plain Greek yogurt)
  • 1 large egg (or 2 egg whites)
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1–2 teaspoons maple syrup or honey, to taste (optional)
  • Butter, coconut oil, or nonstick spray for cooking

Instructions

  1. Blend the rolled oats into a fine flour if using. Place oat flour in a mixing bowl.
  2. Whisk the egg, milk, mashed banana (or yogurt), vanilla, and sweetener if using in another bowl.
  3. Add protein powder, baking powder, salt, and cinnamon to the oat flour. Stir to combine, then pour in the wet mix and stir just until smooth.
  4. Let the batter rest for 5 minutes to thicken and let the baking powder activate. Preheat a nonstick skillet or griddle over medium heat and lightly grease.
  5. Scoop about 1/4 cup of batter per pancake onto the hot surface. Add blueberries or chocolate chips if desired.
  6. Cook over medium heat for 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes until golden and cooked through.
  7. Serve warm with Greek yogurt, fruit, nut butter, or maple syrup, or keep cooked pancakes warm while finishing the batch.

Notes

These pancakes freeze well. Cool fully and store in an airtight container for up to 4 days in the fridge or stack with parchment and freeze for up to 3 months.

Nutrition

Find it online: https://diymealprep.com/protein-pancakes-recipe-fluffy-fast/