Protein Power Pancakes (Print Version)

Fluffy, protein-packed pancakes made with Greek yogurt and oat flour for a satisfying breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/4 cup milk (dairy or unsweetened non-dairy)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup oat flour (or rolled oats blended to a fine powder)
06 - 1 scoop (30 g) vanilla or unflavored protein powder
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sweetener of choice (honey, maple syrup, or sugar; optional)

→ For Cooking

10 - Butter or oil for greasing the pan

# How to Make It:

01 - Whisk Greek yogurt, eggs, milk, and vanilla extract in a large bowl until completely smooth and uniform.
02 - Mix oat flour, protein powder, baking powder, salt, and sweetener in a separate bowl until well incorporated.
03 - Add dry ingredients to wet mixture and stir gently until just combined. Avoid overmixing to keep pancakes tender.
04 - Preheat non-stick skillet or griddle over medium heat. Lightly grease surface with butter or oil.
05 - Pour approximately 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles form on surface and edges appear set.
06 - Carefully flip pancakes and cook additional 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing pan as needed between batches. Serve warm with desired toppings.

# Additional Tips::

01 -
  • They actually stay fluffy instead of turning into sad protein pucks
  • The protein keeps you full until lunch without that heavy brick feeling
02 -
  • Overmixing the batter makes these tough and rubbery, stop as soon as the flour disappears
  • Letting the batter rest for 5 minutes before cooking makes them noticeably fluffier
03 -
  • Let your pan heat up properly before adding batter, test with a drop of water first
  • Cooking on medium-low heat prevents burning before the inside cooks through
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