Quick Description
Soft, thick, and fluffy high-protein pancakes made with oat flour, protein powder, and Greek yogurt. Perfect for breakfast or meal prep, these pancakes stay light while keeping you full.
Servings & Timing
Servings: 6–8 pancakes
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: ~15 minutes
Ingredients List
- 1 cup oat flour (or all-purpose flour)
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 1 large egg
- ¾ cup milk (or almond milk)
- 2 tbsp Greek yogurt (for fluffiness)
- 1 tbsp oil or melted butter
Step-by-Step Instructions
-
Mix dry ingredients
In a bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt. -
Mix wet ingredients
In a separate bowl, whisk egg, milk, Greek yogurt, and oil (or melted butter) until smooth. -
Combine batter
Pour wet ingredients into dry and gently mix until just combined. Batter should be thick but pourable. Let rest 2–3 minutes. -
Cook pancakes
Heat a non-stick pan over medium-low heat and lightly grease.
Scoop batter and cook 2–3 minutes per side until bubbles form and pancakes are golden. -
Serve
Remove from pan and serve warm.
Additional Notes
- Resting the batter helps hydrate oat flour and improves texture.
- Cook on medium-low heat to avoid drying out the protein powder.
- If batter thickens too much, add 1–2 tbsp milk.
Dietary Info
- High-Protein
- Meal-Prep Friendly
- Vegetarian
- Customizable (dairy-free option available)
Ingredient Details & Substitutions
- Oat flour: Makes pancakes soft and filling; all-purpose gives lighter texture.
- Protein powder: Whey or whey–casein blend works best; plant protein makes them denser.
- Greek yogurt: Adds moisture and fluffiness; can substitute Skyr.
- Milk: Any milk works.
Recipe Variations & Serving Suggestions
- Add blueberries or chocolate chips to the batter.
- Serve with Greek yogurt and fruit for extra protein.
- Top with sugar-free syrup, honey, or nut butter.
Storage & Make-Ahead
- Store in the fridge for 4–5 days.
- Freeze up to 2 months with parchment between pancakes.
- Reheat in a toaster or pan for best texture.
