Protein Power Pancakes

Start your morning with these fluffy Protein Power Pancakes, a delicious and nutritious way to fuel your body and stay energized. Made with Greek yogurt and eggs, these pancakes are high in protein and perfect for a satisfying breakfast that keeps you full throughout the morning.

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The combination of oat flour and protein powder creates a hearty base, while vanilla extract and a touch of sweetener add a delightful flavor. These pancakes are not only simple to make but also highly customizable to suit your dietary needs and taste preferences.

Ingredients

• Wet Ingredients:
• 1 cup (240 g) plain Greek yogurt
• 2 large eggs
• 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
• 1 tsp vanilla extract
• Dry Ingredients:
• 1 cup (120 g) oat flour (or rolled oats blended to a fine powder)
• 1 scoop (30 g) vanilla or unflavored protein powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp sweetener of choice (honey, maple syrup, or sugar; optional)
• For Cooking:
• Butter or oil for greasing the pan

Instructions

Step 1

In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.

Step 2

In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.

Step 3

Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

Step 4

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Step 5

Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until small bubbles form on the surface and the edges look set.

Step 6

Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.

Step 7

Repeat with remaining batter, greasing the pan as necessary. Serve warm with your favorite toppings.

Zusatztipps für die Zubereitung

For the best results, ensure your skillet is preheated to medium heat before pouring the batter. When mixing, be careful not to overwork the batter so the pancakes remain light and airy. If you don't have oat flour, you can easily make your own by blending rolled oats until they reach a fine powder consistency.

Varianten und Anpassungen

You can customize these pancakes by adding blueberries, chocolate chips, or sliced bananas directly into the batter. For a dairy-free version, use plant-based yogurt and milk. If you require a gluten-free meal, make sure to use certified gluten-free oat flour.

Serviervorschläge

Serve these pancakes warm with your favorite toppings such as fresh fruit, nut butter, or an extra dollop of Greek yogurt for added protein and flavor. They are also delicious with a light drizzle of honey or maple syrup.

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Whether you're looking for a post-workout meal or a healthy family breakfast, these Protein Power Pancakes are a fantastic choice. With 200 calories and 16g of protein per serving, they provide a balanced and delicious start to any day.

Recipe FAQs

→ Can I make these pancakes gluten-free?

Yes, simply use certified gluten-free oat flour or blend certified gluten-free rolled oats into a fine powder. Most other ingredients, including protein powder, should be labeled gluten-free if that's a concern.

→ What type of protein powder works best?

Vanilla or unflavored whey or casein powder blends smoothly. Plant-based proteins like pea or rice protein also work, though they may create a slightly denser texture. Avoid flavored varieties with strong artificial tastes that might overpower the subtle yogurt and vanilla notes.

→ Can I prepare the batter the night before?

The batter rests well in the refrigerator for up to 12 hours. The oat flour will absorb more liquid overnight, so you may need to add a splash of milk before cooking to reach the right consistency. Bring chilled batter to room temperature for 10-15 minutes for even cooking.

→ How do I store and reheat leftovers?

Cool completely, then stack between parchment paper in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the toaster oven at 350°F for 5 minutes or microwave for 30-60 seconds until warmed through.

→ What toppings pair well with these pancakes?

Fresh berries, sliced bananas, or warm berry compote complement the subtle vanilla flavor. Nut butters like almond or peanut add richness and extra protein. A drizzle of pure maple syrup or honey works, though the sweetener in the batter means you might prefer lighter toppings like Greek yogurt or a dusting of cinnamon.

→ Can I make these dairy-free?

Substitute coconut yogurt or unsweetened almond yogurt for Greek yogurt, and use any non-dairy milk. For cooking, opt for coconut oil or plant-based butter. The texture remains similar, though coconut yogurt adds a subtle tropical note that pairs nicely with fruit toppings.