Meal Prep Protein Pancake
These meal prep protein pancakes are fluffy, filling, and ideal for make-ahead breakfasts. They offer balanced nutrition and convenient storage for busy schedules.
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 oat flour, protein powder, baking powder, and salt until evenly mixed.
- Combine eggs, milk, vanilla, and maple syrup in another bowl until smooth.
- Mix wet ingredients into dry ingredients gently until a thick batter forms.
- Allow the batter to rest for two minutes for improved texture.
- Heat a lightly greased skillet over medium heat and prepare a tray nearby.
- Scoop batter onto the skillet and shape evenly for uniform cooking.
- Cook until bubbles appear, then flip carefully and finish until golden brown.
- Cool completely on a tray before storing, refrigerating, or freezing.
Notes
For softer pancakes, avoid overmixing and cook over medium heat. For a crispier texture, extend cooking time slightly. Freeze cooled pancakes in a single layer before stacking in freezer bags. Separate layers with parchment for easy handling. Customize flavors with fruit, nuts, cocoa, or spices. Store refrigerated for up to five days or frozen for up to three months.