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Easy protein pancakes with Greek yogurt stacked on plate showing fluffy texture

Easy Protein Pancakes with Greek Yogurt

Light, fluffy protein pancakes with Greek yogurt that pack 30g protein per serving using simple ingredients
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1 portions
Course: Breakfast
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup plain Greek yogurt
  • 0.5 cup oat flour or ground oats
  • 2 large eggs separated for extra fluffiness
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon honey or pure maple syrup optional, for sweetness
  • 2 tablespoons milk of choice optional, if batter is too thick
  • 0.5 teaspoon vanilla extract optional

Equipment

  • Non-stick pan
  • Clean bowl for whipping egg whites
  • Mixing bowls
  • Whisk

Method
 

  1. In a clean bowl, whisk egg whites until soft peaks form. This step gives your pancakes a fluffy texture.
  2. In another bowl, mix the Greek yogurt, oat flour, egg yolks, baking powder, salt, sweetener, and vanilla (if using). Stir until just combined.
  3. Carefully fold the whipped egg whites into the batter, being gentle to keep the mixture light.
  4. Heat a non-stick pan over medium-low heat. Scoop about ΒΌ cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
  5. Flip and cook for another 1-2 minutes until golden brown.
  6. Enjoy warm with your favorite toppings like fresh berries, a dollop of Greek yogurt, or nut butter.

Notes

Don't over-blend or overcook as both can dry them out. Make them mini for portable snacks. Double the batch and freeze leftovers for busy mornings. Adjust thickness with a splash of extra milk if needed.