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High-Protein Fluffy Pancakes

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Delightful pancakes packed with protein, light and fluffy, perfect for a nutritious breakfast.

Ingredients

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  • 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: Toss the oats, protein powder, baking powder, cinnamon, and salt into your blender. Blend on high for 30-45 seconds until the mixture resembles a fine flour.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, maple syrup (if using), and vanilla extract until well combined and slightly frothy.
  3. Combine Mixtures: Pour the wet ingredients into the blender with the dry mixture. Pulse the blender 3-4 times until just combined, keeping a few small lumps for fluffiness.
  4. Let the Batter Rest: Allow the batter to rest for 5-10 minutes to thicken. Stir in a tablespoon of milk if it becomes too thick.
  5. Heat the Pan: Preheat a non-stick pan or griddle over medium heat (325-350°F). Lightly grease with cooking spray or coconut oil.
  6. Cook the Pancakes: Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form; flip and cook for another 1-2 minutes until golden brown.
  7. Keep Warm: Transfer finished pancakes to a plate and cover with foil while cooking the remaining batter. This recipe yields about 8-10 medium pancakes.

Notes

Serve pancakes topped with fresh fruits, maple syrup, or Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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