Best Protein Pancake
These best protein pancakes are fluffy, filling, and packed with protein. They make a delicious breakfast option that supports busy mornings and active lifestyles.
Equipment
- Mixing bowl
- Whisk
- Measuring Cups
- Measuring spoons
- Nonstick Skillet
- Spatula
- Cookie Scoop
- Tray
- Freezer
- Oven
Ingredients
Dry Ingredients
- 1 cup oat flour finely ground
- 2 scoops vanilla protein powder whey or plant based
- 1 tsp baking powder
- 1 4 tsp ground cinnamon optional
Wet Ingredients
- 2 large eggs
- 3 4 cup milk preferred variety
- 1 tsp vanilla extract
- 1 tbsp maple syrup optional
Instructions
- Whisk oat flour, protein powder, baking powder, and cinnamon in a large bowl.
- Combine eggs, milk, vanilla, and maple syrup in a separate bowl until smooth.
- Pour wet ingredients into dry ingredients and stir until a thick but pourable batter forms.
- Allow the batter to rest for two minutes to improve texture and consistency.
- Heat a lightly greased skillet over medium heat.
- Scoop batter onto the skillet and spread gently into round pancakes.
- Cook until bubbles form and edges look set. Flip carefully and cook until golden.
- Serve warm with favorite toppings or cool completely before storing.
Notes
For softer pancakes, avoid overmixing and cook over moderate heat. For a crispier exterior, cook slightly longer on each side. Freeze cooled pancakes in a single layer before stacking in freezer bags. Handle gently when flipping to maintain shape. Customize flavors with berries, chocolate chips, nuts, or spices. Store refrigerated for up to five days and reheat as needed.