Description
Healthy and delicious protein pancakes made with oat flour.
Ingredients
Scale
- 2 cups oat flour (use certified gluten-free if you’re GF)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1½ cups Greek yogurt
- 2 eggs
- ½ cup milk
- 2 Tbsp maple syrup
- 1 tsp 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 1/4 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.
Notes
- You can substitute oat flour with blended oatmeal for a different texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg