Protein Pancakes (No Banana)
Protein pancakes with no banana are easy, protein-packed pancakes that make for a healthy and wholesome start to the day! These pancakes are gluten, banana, and refined sugar-free, come together in just a few minutes, and are every bit as fluffy and chewy as the original. Serve them with a dollop of Greek yogurt and a drizzle of maple syrup, or pair them up with savory items like bacon, breakfast sausage, or vegetable omelets for a well-rounded meal!
Ingredients
- 2 cups oat flour
- 1.5 scoops vanilla whey protein powder
- 1 tbsp baking powder
- 2 eggs
- ¼ cup Greek yogurt
- ¼ cup milk
- 2 tbsp butter (melted)
- ½ tsp kosher salt
- 1 tsp vanilla extract
- Non-stick cooking spray or 3-4 tablespoons butter, oil, or ghee (for cooking)
- Maple syrup or honey for serving (optional)
Instructions
- In a medium-sized bowl, combine the oat flour, protein powder, baking powder, and salt and whisk until well combined.
- In a separate large bowl, combine the eggs, greek yogurt, milk, melted butter, and vanilla extract and whisk until smooth and homogenous.
- Add the flour mixture to the bowl with the yogurt and egg mixture and fold in the flour until just combined; make sure there are no dry pockets of flour but don’t overmix.
- Set the pancake batter aside for a few minutes so it can rest.
- While the batter is resting, place a non-stick skillet over medium heat and spray with cooking spray or brush with butter or neutral oil.
- Once the pan is hot, add the batter to the pan in ⅓ cup dollops and cook for 1-2 minutes or until the pancakes puff slightly and start to turn golden brown.
- Carefully flip and cook the other side for an additional minute, then remove the pancakes from the skillet and set aside.
- Repeat the cooking process with the remainder of the pancake batter, adding more cooking spray, butter, or oil as needed.
- Optionally, top the protein pancakes with yogurt, fresh fruit, and a drizzle of maple syrup.
- Serve warm, and enjoy!
Notes
Due to the lack of gluten, this recipe uses eggs and full-fat Greek yogurt to provide structure and moisture. If possible, avoid using reduced-fat Greek yogurt to keep the pancakes fluffy and prevent them from coming out dry and rubbery.
Depending on the type of oat flour you use and the humidity in our kitchen, the batter may initially be extremely thick. To counter this, whisk in 2-3 tablespoons of milk at a time as needed until you have a workable batter.
If you’d like to use a different flavor of protein powder, anything will work, though the flavor will change. Greek yogurt can be swapped with ricotta or cottage cheese, or you can omit the yogurt completely and use more milk in its place.
If you can’t find oat flour, rolled oats (do not use steel-cut) can be blitzed into a powder using a high-powered blender and used in its place. Regular all-purpose flour can also be substituted for oat flour if you tolerate gluten.
Nutrition
Calories: 275kcalCarbohydrates: 25.1gProtein: 15gFat: 12.4gCholesterol: 95mgSugar: 3.5g
Tried this recipe?Let us know how it was!