Perfect Fluffy Protein Pancakes
what you'll need:
rolled oats baking powder vanilla protein powder eggs plain greek yogurt vanilla extract coconut oil melted maple syrup
add the oats to a blender, then blend for 30 seconds- 1 minute, until powdery
add remaining ingredients
add all remaining ingredients. place the lid on the blender, and blend until mixture is completely combined and no pockets of oat flour remain.
Cook ¼ cup portions of pancakes for roughly 2 minutes on the first side and 1 minute on the second.
Top your pancakes with extra yogurt, fresh fruit and maple syrup.
Bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.
storage + meal prep:
fridge- store in an air tight container for up to 4 days freezer- separate pancakes with strips of parchment or wax paper. Freeze for up to 1 month. reheating- heat in the microwave, or in a frying pan over medium heat.
on the blog
get the full recipe