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Rachel White

Protein Pancake Recipe

A fluffy vegetarian pancake made with oats, Greek yogurt, and plant based protein powder for a nourishing, high protein breakfast.

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats
  • ½ cup vanilla protein powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¾ cup milk or plant based alternative
  • 1 teaspoon vanilla extract
  • 1 tablespoon olive oil or butter for cooking
  • Fresh berries and maple syrup for serving

Method
 

  1. Add rolled oats to blender and blend into fine flour.
  2. Transfer oat flour to mixing bowl.
  3. Whisk in protein powder, baking powder, and salt.
  4. In separate bowl, beat eggs lightly.
  5. Add Greek yogurt, milk, and vanilla extract to eggs.
  6. Pour wet mixture into dry ingredients.
  7. Stir until smooth batter forms without lumps.
  8. Heat nonstick skillet over medium heat and add olive oil.
  9. Pour ¼ cup batter per pancake onto skillet.
  10. Cook 2 to 3 minutes until bubbles form on surface.
  11. Flip carefully and cook another 2 minutes until golden.
  12. Repeat with remaining batter.
  13. Serve warm with fresh berries and maple syrup.

Notes

Nutritional Values (Per Serving)

Calories: 320
Total Fat: 10g
Saturated Fat: 3g
Carbohydrates: 30g
Fiber: 4g
Protein: 26g
Calcium: 20%
Iron: 12%
Vitamin B12: 25%
Magnesium: 10%
Phosphorus: 18%

Additional Notes and Tips

  • Add mashed banana for natural sweetness.
  • Use chocolate protein powder for dessert vibe.
  • Keep heat moderate to prevent burning.
  • Let batter rest 5 minutes for thicker texture.
  • Store leftovers refrigerated up to three days.