Easy Protein Pancake
These easy protein pancakes are fluffy, wholesome, and simple to prepare. They provide lasting energy and delicious flavor for breakfast, snacks, or meal prep.
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 salt
Wet Ingredients
- 2 large eggs
- 3 4 cup milk preferred variety
- 1 tsp vanilla extract
- 1 tbsp maple syrup optional
Instructions
- Whisk together oat flour, protein powder, baking powder, and salt until evenly combined.
- Mix eggs, milk, vanilla, and maple syrup in a separate bowl until smooth.
- Combine wet and dry ingredients gently to create a thick, pourable batter.
- Let the batter rest for two minutes to improve tenderness and consistency.
- Heat a lightly greased skillet over medium heat.
- Scoop portions onto the skillet and spread lightly into even circles.
- Cook until bubbles appear and edges set. Flip carefully and finish cooking.
- Serve warm or cool completely before storing for meal prep.
Notes
For softer pancakes, avoid overmixing and cook over moderate heat. For a crispier finish, extend cooking time slightly on each side. Freeze cooled pancakes in a single layer before transferring to freezer bags. Use a wide spatula for easy handling. Customize flavors with fruit, nuts, chocolate chips, or spices. Store refrigerated for up to five days and reheat before serving.