Quick Overview

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Servings: 2 (makes 6–8 small pancakes)
  • Protein (per serving): ~25–35g
  • Perfect For: Breakfast, post-workout refuel, snack stack

🧾 Ingredients:

  • 1 scoop vanilla protein powder (about 25g)
  • 1/2 cup rolled oats (or oat flour)
  • 1/2 cup egg whites
  • 1/4 cup plain Greek yogurt (or cottage cheese)
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • 1–2 tbsp almond milk (if needed for consistency)
  • Sweetener of choice (optional) – stevia, honey, or maple syrup

Optional add-ins:

  • 1 tsp vanilla extract
  • Blueberries, chocolate chips, or mashed banana

👩‍🍳 Instructions:

  1. Blend oats into a fine flour (unless using oat flour directly).
  2. Mix all ingredients in a blender or bowl until smooth. Batter should be pourable but thick.
  3. Heat a non-stick pan over medium heat. Lightly grease with coconut oil or spray.
  4. Scoop ~2–3 tbsp per pancake into the pan. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 more minutes.
  5. Stack, top, and serve! Enjoy with Greek yogurt, berries, nut butter, or sugar-free syrup.

🔁 Substitution Tips:

  • No oats? Use almond flour or cooked quinoa.
  • Dairy-free? Sub yogurt with almond yogurt and use plant protein.
  • Add more protein? Add 1 tbsp chia seeds or flaxseed meal to the batter.

🧊 Storage:

  • Fridge: Up to 3 days
  • Freezer: Stack with parchment between, freeze for 2 months. Reheat in toaster!

💡 Topping Ideas:

  • Peanut butter + banana slices
  • Greek yogurt + cinnamon + honey
  • Sugar-free syrup + crushed walnuts
  • Cottage cheese + berries

🧠 FAQ:

Q: Why are my pancakes dry?
A: Add more milk or reduce cooking time. Also, some protein powders absorb more moisture.

Q: Can I meal prep these?
A: Yes! Make a double batch and reheat in the toaster or microwave.