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

blend oats

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 pancakes

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