The Ultimate High-Protein Pancake Recipe
Enjoy a hearty and delicious breakfast with The Ultimate High-Protein Pancake Recipe, perfect for anyone looking to boost their protein intake without sacrificing flavor. These fluffy pancakes combine oat flour, protein powder, and Greek yogurt to create a nutritious and satisfying meal, ideal for busy mornings or a post-workout treat.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: About 8 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (or blitz 1 cup rolled oats in a blender until fine)
- 1 scoop (about 30 g) vanilla or unflavored protein powder
- 1 ½ tsp baking powder
- ½ tsp cinnamon (optional)
- Pinch of salt
Wet Ingredients
- 2 large eggs
- ½ cup plain Greek yogurt (full fat or low fat)
- ½ cup milk (dairy or plant‑based)—plus more if needed
- 1 tsp vanilla extract
- 1–2 Tbsp sweetener of choice (honey, maple syrup, stevia, or monk fruit)
For Cooking
- Cooking spray or 1 Tbsp butter/coconut oil, for the pan
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt to create an even dry mixture.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then stir in Greek yogurt, milk, vanilla extract, and sweetener of choice until the mixture is smooth and consistent.
- Fold & Adjust: Pour the wet ingredients into the dry mixture and gently fold until just combined. Avoid overmixing to maintain fluffiness. If the batter is too thick (like cake batter), add a splash more milk; if too thin, add a tablespoon more oat flour.
- Heat the Griddle: Preheat a nonstick skillet or griddle over medium–low heat. Lightly grease the surface with cooking spray or butter to prevent sticking.
- Cook the Pancakes: Using a ¼-cup measuring cup, pour batter onto the hot griddle. Cook until bubbles appear on the surface (about 2–3 minutes), then carefully flip and cook the other side for 1–2 minutes until golden brown and fully cooked through.
- Keep ‘Em Warm: Transfer the cooked pancakes to a baking sheet placed in a 200°F oven to keep them warm and fluffy while you finish cooking the rest of the batch.
- Serve & Enjoy: Stack the pancakes high and enhance with syrup, nut butter, fresh berries, or chocolate chips as desired for a delightful meal.
Notes
- Let the batter rest for 5 minutes before cooking to hydrate the oats and activate the baking powder for fluffier pancakes.
- Use room-temperature eggs and milk to incorporate more air, adding extra lift to the pancakes.
- You can use either whole grain or white oat flour; whole grain yields a heartier texture, while white oat flour creates lighter pancakes—adjust according to preference.
- Use a spatula gently under the edge of the pancake to test if it’s ready to flip—if it moves easily, flip it.
- Butter adds flavor but burns quickly; oil withstands higher temperatures better. Using a combination can produce excellent results.
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