Fluffy Protein Pancakes Without Protein Powder
Fluffy high-protein pancakes made with Greek yogurt, eggs and oats. About 25 g of protein per serving, no protein powder needed.
Published
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
You don’t need protein powder for protein pancakes. Greek yogurt and eggs do the job, and blended oats replace the flour. The result is fluffy, filling and around 25 g of protein per serving.
Ingredients
- 100 g (1 cup) rolled oats
- 200 g (¾ cup) Greek yogurt
- 2 eggs
- 60 ml (¼ cup) milk
- 1 tsp baking powder
- 1 tbsp honey and ½ tsp vanilla
- Pinch of salt
- 1 tsp butter or oil for the pan
- Berries, to serve
Instructions
- Blend the oats into a fine flour.
- Add the yogurt, eggs, milk, baking powder, honey, vanilla and salt and blend until smooth. Rest for 5 minutes.
- Heat a non-stick pan over medium-low heat and brush with butter.
- Pour 3–4 tbsp of batter per pancake. Cook until bubbles appear and the edges look set, about 2 minutes.
- Flip and cook for 1 more minute. Serve with berries.
Nutrition per serving
- kcal
- 380
- Protein
- 25 g
- Carbs
- 42 g
- Fat
- 12 g
Tips
- Keep the heat medium-low: yogurt batter browns faster than regular pancakes.
- For more protein, use cottage cheese instead of half the yogurt.
- Pancakes freeze well; reheat in a toaster.
