Fluffy Protein Pancakes That Keep You Full Until Lunch
Enjoy these hearty, protein-packed pancakes that stay fluffy and satisfying, perfect for a filling breakfast or brunch.
Ingredients
Dry ingredients
- 2 cups rolled oats (or oat flour) or 1 cup oat flour
- 2 scoops vanilla whey protein powder about 50–60 g total
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon fine sea salt
Wet ingredients
- 3 large eggs
- 1/2 cup plain Greek yogurt full-fat or 2%; sub cottage cheese for extra protein
- 1 tablespoon pure maple syrup (or honey)
- 1 tablespoon melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup milk of choice start with 1/2 cup, add more if needed
- 1/2 cup blueberries
- 1/3 cup mini chocolate chips
- 1 ripe banana mashed ripe banana
- 2 tablespoons peanut butter or almond butter swirled into batter
Toppings
- to taste Greek yogurt dollop, sliced bananas, berries
- to taste Maple syrup drizzle
- to taste Chopped nuts or chia seeds
Instructions
- Pulse oats in a blender to make oat flour, or use pre-made flour.
- Mix dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl.
- Combine wet and dry, add milk to reach desired consistency. Let sit for 5 minutes.
- Preheat skillet, then cook pancakes 2–3 minutes per side until golden.
- Stack pancakes, add toppings like yogurt, fruit, nuts, and drizzle with syrup. Serve warm.
Notes
For extra fluffiness, let the batter rest before cooking.