Description

Protein Pancakes HighProtein stack ready in 5 Min wheyoatsegg whites cottage cheese opt mix pan cook flip macrosserv cals prot g fiber gserv

Ingredients

Scale

1 cup rolled oats (or quick oats) — tip: blend into flour for a smooth texture; use certified gluten-free oats if needed
1 scoop (about 25–30 g) protein powder — whey, pea, soy, or unflavored/vanilla
1 tsp baking powder
1/4 tsp fine sea salt
1 ripe banana or 1/2 cup unsweetened applesauce (or 2 tbsp maple syrup)
2 large eggs (or 2 flax eggs: 2 tbsp flax + 6 tbsp water, rested 5 minutes)
3/4 to 1 cup milk (dairy or plant) — adjust for batter thickness
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1–2 tbsp neutral oil or melted butter (for batter) plus extra for the pan
Optional mix-ins: 1/3 cup fresh berries, 2 tbsp chocolate chips, or 2 tbsp chopped nuts

Instructions

Make oat flour: add the oats to a blender or food processor and pulse until a fine, flour-like texture (about 20–30 seconds).
Combine dry ingredients: in a medium bowl whisk together the oat flour, protein powder, baking powder, cinnamon (if using), and salt until evenly mixed.
Mix wet ingredients: in a separate bowl mash the banana (or measure applesauce), then whisk in the eggs, 3/4 cup milk, vanilla, and oil until glossy and pourable.
Make the batter: pour the wet into the dry and stir gently until just combined. Aim for a thick but pourable batter—if it’s too stiff, add a tablespoon of milk at a time. Let the batter rest 3–5 minutes to thicken.
Preheat the skillet: heat a nonstick or cast-iron skillet over medium-low and brush with oil or butter. The pan is ready when a drop of water sizzles softly.
Cook the pancakes: spoon 1/4-cup portions into the skillet. Cook until edges look set and tiny bubbles form on the surface, about 2–3 minutes, until bottoms are golden.
Flip and finish: gently flip each pancake and cook 1–2 minutes more until golden and the center springs back. Thicker pancakes may need an extra 30–60 seconds.
Keep warm and repeat: transfer finished pancakes to a plate and tent loosely with foil while you finish the batch. For crisp edges, finish in a 200°F (95°C) oven for up to 10 minutes before serving.

Notes

Light, tender, protein-packed pancakes made with oat flour and protein powder. Quick to mix, flexible for swaps (vegan, gluten-free), and perfect for meal prep or a leisurely brunch. Source: http://liliesrecipes.com/

Prep Time: 10 minutes
batter rest: 3–5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Skillet (pan-fry)
Cuisine: American

Nutrition

Serving Size: 8 pancakes (serves 2–3)
Calories: 300 calories
Sugar: 8 g
Fat: 9 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 24 g

Keywords: protein pancakes, high-protein breakfast, oat pancakes, healthy pancakes, gluten-free option, vegan option