Fluffy Pancakes
These high-protein fluffy pancakes are quick to prepare and perfect for breakfast, delightful with your favorite toppings.
Ingredients
Dry Ingredients
- 1 cup old-fashioned oats (or 3/4 cup oat flour) Use oat flour for a smoother batter.
- 1 scoop vanilla protein powder (25-30g, whey or plant-based) Adjust flavor to preference.
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 pinch salt
Wet Ingredients
- 2 large eggs (room temperature preferred) Room temperature eggs help in better mixing.
- 1/2 cup milk or milk alternative (unsweetened almond milk works well) Use based on dietary preferences.
- 1 tablespoon maple syrup (optional) Optional for added sweetness.
- 1 teaspoon vanilla extract (pure vanilla recommended)
For Cooking
- 1 spray Cooking spray or coconut oil For greasing the pan.
Instructions
Preparation
- Add the oats, protein powder, baking powder, cinnamon, and salt to your blender. Blend on high for 30-45 seconds until you have a fine, flour-like consistency with no visible oat pieces.
- In a separate bowl, whisk together the eggs, milk, maple syrup (if using), and vanilla extract until well combined and slightly frothy.
- Pour the wet ingredients into the blender with the blended dry ingredients. Pulse 3-4 times just until combined.
- Let the batter rest for 5-10 minutes to thicken to a pourable pancake batter consistency. Adjust thickness with additional milk if needed.
Cooking
- Heat a non-stick pan or griddle over medium heat (about 325-350°F). Lightly grease with cooking spray or coconut oil.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form across the surface and edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown. Keep finished pancakes warm on a plate covered with foil while cooking remaining batter.
Notes
For extra flavor, add blueberries or chocolate chips to the batter. For a vegan option, substitute eggs with ripe bananas.