Description
Delicious and healthy low-calorie protein pancakes infused with cinnamon and made with Greek yogurt for a creamy texture and extra protein boost. Perfect for a nutritious American-style breakfast that is gluten-free and easy to prepare on the stovetop.
Ingredients
Scale
Dry Ingredients
- ½ cup rolled oats
- 1 scoop vanilla protein powder (about 30g)
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup nonfat plain Greek yogurt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1–2 tablespoons unsweetened almond milk (as needed)
For Cooking
- Nonstick cooking spray
Instructions
- Prepare Oat Flour: Add the rolled oats to a blender and blend until they become a fine flour texture, creating the base for your pancake batter.
- Mix Batter: Add the Greek yogurt, egg whites, vanilla protein powder, baking powder, ground cinnamon, vanilla extract, and a splash of almond milk into the blender with the oat flour. Blend until the mixture is smooth and thick; add more almond milk if the batter is too thick for pouring.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly coat it with nonstick cooking spray to prevent sticking.
- Cook Pancakes: Pour ¼ cup portions of the batter onto the heated skillet. Cook for 2-3 minutes or until bubbles form on the surface, indicating readiness to flip.
- Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with additional Greek yogurt, fresh fruit, or a drizzle of sugar-free syrup as desired for extra flavor.
Notes
- For extra flavor, add a pinch of salt or a touch of nutmeg to the batter.
- You can substitute vanilla protein powder for cinnamon or unflavored protein powder based on preference.
- Use certified gluten-free oats if you require a gluten-free preparation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
