Fluffy Protein Pancakes With Greek Yogurt

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 318kcal

Author: Lauren

These Fluffy Protein Pancakes with Greek Yogurt are a breakfast meal prep dream! They're fluffy, moist and so delicious topped with your favorite syrup and berries. You would never know these delicious protein pancakes are made with oats and pack 32 grams of protein per serving!

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Ingredients

2/3 cup quick oats (66g)
1/3 cup vanilla protein powder (40g) or sub 1/2 cup more oats
1.5 tsp baking powder
1/2 cup 2% Greek yogurt (120g)
2 large eggs
1/4 cup water plus more to pancake batter consistency
1 tsp vanilla extract

Instructions

Add the oats, protein pancakes and baking powder to a food processor or high powered blender. Blend until the oats are flour consistency, then transfer to a mixing bowl.
Stir in the yogurt, eggs, vanilla and 1/4 cup water. Add more water a little at a time until you get pancake batter consistency.
Heat a griddle or skillet over medium heat. Grease with a little butter or coconut oil.
Once hot, add 1/4 cupfuls of batter and cook on for 2-3 minutes, or after you see a good number of bubbles. Then flip and cook for another 1-2 minutes.
Serve pancakes hot with fresh fruit and maple syrup (or sugar free syrup) and enjoy!

Notes

Store leftover greek yogurt protein pancakes in an airtight container or bag in the fridge for 3-4 days. You can also freeze these pancakes for up to 3 months. To reheat, add pancakes to a plate, cover with a damp paper towel and microwave for 30-60 seconds or until warmed through.

Nutrition