Mornings can be tough, especially when you’re trying to balance taste with your nutrition goals. That’s where these protein pancakes come in—they’re quick, easy, and actually taste amazing. No chalky protein powders or dry, crumbly messes here. Just fluffy, satisfying pancakes that hit your protein target and keep you full longer. Perfect for a grab-and-go breakfast or a leisurely weekend stack—you’ll be surprised how effortless “healthy” can taste.
Ingredients (Serves 2):
- 1 cup rolled oats (or oat flour)
- 1 scoop protein powder (vanilla or chocolate works best)
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 2 large eggs
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1 tsp vanilla extract
- 1-2 tsp coconut oil or butter (for cooking)
- Optional toppings: berries, nut butter, Greek yogurt, sugar-free syrup
Instructions:
- Blend the base: In a blender, combine oats, protein powder, baking powder, cinnamon, eggs, milk, and vanilla. Blend until smooth. Let batter sit for 2-3 minutes—it thickens slightly for fluffier pancakes.
- Heat your pan: Warm a non-stick skillet or griddle over medium heat and add a little coconut oil or butter.
- Cook the pancakes: Pour ~1/4 cup batter per pancake. Cook 2-3 minutes per side, or until bubbles form on top and edges look set, then flip carefully.
- Stack and serve: Plate your pancakes and add your favorite toppings—berries, nut butter, Greek yogurt, or a drizzle of sugar-free syrup.
Tips for success:
- Don’t overmix the batter—it keeps the pancakes light.
- If the batter is too thick, add a splash of milk.
- Freeze leftovers in a stack, separated by parchment, for a quick microwave breakfast.
Macros (approx. per serving, without toppings):
- Calories: 300–350
- Protein: 25–30g
- Carbs: 30–35g
- Fat: 8–10g
