Protein Power Pancakes (Print Version)

Fluffy pancakes made with Greek yogurt and protein powder for a satisfying breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened non-dairy
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup oat flour or rolled oats blended to fine powder
06 - 1 scoop vanilla or unflavored protein powder
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sweetener of choice: honey, maple syrup, or sugar, optional

→ For Cooking

10 - Butter or oil for greasing the pan

# How to Make It:

01 - In a large bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until smooth.
02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.
03 - Add dry ingredients to wet mixture and stir until just combined. Do not overmix.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges look set.
06 - Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as necessary. Serve warm with favorite toppings.

# Expert Tips:

01 -
  • They're genuinely filling without the afternoon energy crash that comes with traditional pancakes.
  • The whole thing comes together in under 25 minutes, which means you can actually make them on a weekday morning.
  • That Greek yogurt creates a texture that's almost impossibly fluffy while keeping everything naturally moist.
02 -
  • The batter will be thicker than traditional pancake batter and that's exactly right, so don't thin it out even if it seems stiff at first.
  • If your pancakes are coming out dense, you either overmixed or your baking powder has gone stale and lost its lift, so check both things before blaming the recipe.
03 -
  • Don't let your batter sit around for more than 5 minutes before cooking or the baking powder starts doing its job without heat and your pancakes lose lift.
  • Medium heat is genuinely the magic temperature here, because high heat burns the outside before the inside cooks, while low heat makes them pale and dense.
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