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

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

These fluffy protein pancakes are the healthy breakfast stack that keeps you full until lunch: high-protein, light and easy. Get the foolproof recipe inside.
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Servings: 4 servings
Course: Breakfast Recipes
Calories: 220
Ingredients Method

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.