The Best Protein Pancakes

🧂 Ingredients

• 1.7 oz protein powder

  unsweetened, 2 scoops
• 1.5 oz oat flour

  1/2 cup, Or make your own by grinding old-fashioned oats in a blender/coffee grinder
• 3.5 oz plain yogurt

  1/2 cup, I used Greek yogurt
• 2 eggs

  room temperature, medium
• 1 Tbsp sugar

  or sweetener of choice. I.e., raw cane sugar, coconut sugar, date sugar, sugar-free sweetener (like erythritol)
• 1 tsp baking powder
• 1/2 tsp vanilla extract

  or vanilla bean paste – natural
• 1/8 tsp sea salt
• butter

  or cooking spray for the pan – optional

Instructions

• 1 Mix all the dry ingredients in a bowl and mix the wet ingredients separately in
  another bowl. Then combine them. Do not over-mix the batter – it’s normal to be
  slightly lumpy.
• 2 Heat a skillet or griddle pan over medium to medium-low heat and add butter or
  some cooking spray.
• 3 Once heated, pour about ¼ cup (or 3 tbsp) of the batter into the pan, making
  multiple mounds if the pan is large enough.
  
  I prefer to use a small pan and fill the entire base with batter. If you’re
  making a large batch, though, feel free to use a griddle.
• 4 Cook the pancakes until bubbles form on the top and are golden brown beneath.
  That took 40-60 seconds for me, but can take 2-3 minutes over a lower heat.
• 5 Flip the pancakes and cook for just another 15-20 seconds.
  
  Adjust the heat accordingly if they’re browning too quickly or not cooking
  quickly enough.
• 6 Repeat with the remaining batter, and enjoy with all your favorite toppings!
  
  To keep the protein pancakes warm while you prepare the rest of the batch, you
  could pop them in the oven at 200ºF/95ºC until serving time.

Nutrition Info