RecipesBreakfast
Breakfast
Protein Pancakes
A fluffy stack built from blitzed oats, egg and Greek yoghurt, with just enough maple syrup to sweeten. The batter's brief rest is what keeps them light rather than flat.
- Serves
- 2
- Prep
- 5min
- Cook
- 10min
- Total
- 15min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 434kcal
- Protein
- 32.5g
- Carbs
- 45.2g
- Fat
- 14.5g
- Fibre
- 5.1g
01
Ingredients
For 2 servings · MetricUS
- 100grolled oatsblended to a flour
- 1 scoopvanilla protein powderabout 30g
- 2 tspbaking powder
- 3eggs, medium
- 100gGreek yoghurt, 2%
- ½ tspvanilla extract
- 1 tbspmaple syrup
- 1 tspneutral oil
- 1 cupold-fashioned rolled oatsfrom a 42oz canister, blended to a flour
- 1 scoopvanilla protein powderabout 1 oz
- 2 tspbaking powder
- 3eggs, large
- ½ cupGreek yogurt, 2%
- ½ tspvanilla extract
- 1 tbspmaple syrup
- 1 tspneutral oil
02
Method
Make the batter.
Blitz the oats in a blender until they turn to a fine flour, this is what keeps the batter smooth instead of gritty.
Add the protein powder, baking powder, eggs, yoghurt, vanilla and maple syrup to the blender and blend until smooth with no pockets of powder left.
Let the batter sit for a minute or two while the pan heats, the oat flour pulls in some of the liquid and thickens, which is what holds the fluff once the pancakes hit the heat.
Cook the pancakes.
Heat a nonstick pan with the oil over medium heat and pour in scant quarter-cup portions of batter.
Cook until bubbles break the surface and the edges look dry, then flip. Cook the second side for about a minute until golden.
Serve.
Repeat with the rest of the batter. Serve warm.