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Fluffy Protein Pancakes Recipe: The Healthy Breakfast Stack That Keeps You Full Until Lunch
Alex

Fluffy Protein Pancakes

Fluffy oat flour protein pancakes with eggs and one scoop of protein powder. Stir gently, rest the batter 5 minutes and cook on medium-low so they stay tender. About 12 to 13g protein per serving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast Recipes
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup oat flour the hero, grind rolled oats in a blender for 20 seconds if you don't have it pre-made
  • 1 scoop vanilla protein powder whey or plant-based both work, but see the swap note below
  • 1 tsp baking powder not baking soda, and make sure it's fresh or your pancakes won't rise
  • ½ tsp cinnamon
  • Pinch of salt
  • 2 large eggs
  • ¾ cup unsweetened almond milk or regular milk, oat milk, or any milk you have
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil or butter for the pan

Method
 

  1. Mix all dry ingredients in a large bowl, oat flour, protein powder, baking powder, cinnamon, and salt. Whisk to combine.
  2. In a separate smaller bowl, whisk eggs, almond milk, honey, and vanilla extract until smooth.
  3. Pour wet into dry. Stir gently with a fork, 8 to 10 strokes maximum. Stop when no dry flour is visible. The batter will look lumpy. That's exactly right.
  4. Let the batter rest for 5 minutes. Don't skip this. The oat flour needs time to absorb the liquid, skipping this step gives you thin, flat protein pancakes instead of thick fluffy ones.
  5. Heat a non-stick skillet or griddle over MEDIUM-LOW heat. Not medium. Not medium-high. Medium-low. Protein powder burns faster than regular flour at high heat, this is the second mistake that ruins most batches.
  6. Add ½ tsp coconut oil and swirl to coat. The pan is ready when a drop of water dances and evaporates within 3 seconds.
  7. Pour ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form across the entire surface and the edges look set and matte, not wet.
  8. Flip once, cook 1–2 minutes on side two. Press gently with your spatula, if it springs back, it's done.
  9. Serve immediately or keep warm in a 200°F oven on a baking sheet while you finish the batch.

Notes

  1. Protein powder: Whey blends make lighter pancakes. Plant proteins absorb more liquid, so add 2 to 3 tbsp extra milk.
  2. No oat flour: All-purpose flour works 1:1.
  3. Freezer: Freeze cooled pancakes in a single layer, then bag. Keep up to 2 months and reheat in the toaster.
  4. Mix-ins: Scatter blueberries or chocolate chips onto each pancake after pouring, not into the bowl, so they don't sink.
  5. No protein powder: leave it out, blend ½ cup full-fat cottage cheese with the wet ingredients and start with ½ cup milk. See the post for details.