Easy Protein Pancakes (No Protein Powder) Oat Flour
These Protein Pancakes without Protein Powder are so fluffy and an easy breakfast to meal prep for the week! With 20 grams of protein per serving, they'll help you stay satisfied all morning and there's no need for protein powder. I hope you enjoy them as much as I do! 😊
Equipment
Ingredients
- 2 cups oat flour (use certified gluten-free if you're GF)
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1½ cups Greek yogurt*
- 2 eggs
- ½ cup milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the dry ingredients including the oat flour, baking powder, cinnamon, and salt to a large bowl. Whisk until well combined.
- Add the wet ingredients to the dry ingredients including the Greek yogurt, eggs, milk, maple syrup, and vanilla extract. Stir to combine. If the batter is too thick, thin it out with a bit more milk. If it's too thin, let it set for a couple of minutes.
- Heat a nonstick skillet or griddle on medium heat. Add a drop of cold water and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes. Spray your pan with cooking spray or coat in butter and add about ¼ cup of the protein pancake batter at a time to the skillet. If you want, smooth out the batter with the bottom of your measuring cup.
- Let the pancakes heat until bubbles begin to appear on the top and the edges start to look dry. Flip the pancakes and let them cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Hint: you can make these with oatmeal instead of oat flour. If using oatmeal, blend the oats for 30 seconds-1 minute. Then, add the remaining ingredients to the blender and blend until smooth, pushing down the sides as needed. Wait about 5 minutes for the batter to thicken and then follow steps 3-4.
Video
Notes
*nutrition calculations using nonfat Greek yogurt.
Expert Tips
- Don't over-mix the batter because it'll make the pancakes tough. Mix until the lumps are just gone.
- If the batter seems a bit too thin, let it sit for a couple of minutes. As the baking powder activates and does it's magic, the batter will thicken.
- If the batter gets too thick while you're making the pancakes, add extra milk to thin it out.
- Don't go above medium heat because the pancakes will burn. Slow and steady is the way to make fluffy pancakes!
- When bubbles start to form on the surface, that's when it's time to flip the pancakes.
- Use a nonstick griddle or skillet and add butter or a little cooking spray.
- Use a measuring cup to make pancakes that are equal in size.
- Refrigerator - store leftover pancakes in an airtight container in the refrigerator for up to 7 days.
- Freezer - store in a freezer-safe bag or container for up to 3 months.
- Reheat in the microwave, air fryer, or on a griddle on the stovetop.
Nutrition
Serving: 3 pancakesCalories: 370kcalCarbohydrates: 57gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 110mgSodium: 612mgPotassium: 400mgFiber: 4gSugar: 11g
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