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Abdul Rehman

Protein Pancakes

Fluffy protein pancakes made with blended oats, Greek yogurt, and vanilla whey protein powder. 31g of protein per serving, ready on a standard non-stick pan in 25 minutes with no special equipment.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

  • 1/2 cup 45g rolled oats, blended to flour
  • 1 scoop 30g vanilla whey protein powder (halal-certified; check label for gelatin)
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 2 large eggs
  • 1/2 cup 125g plain full-fat Greek yogurt
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 tsp neutral oil or butter per batch for the pan

Method
 

  1. Blend rolled oats in a blender for 20-25 seconds to a fine flour with no large pieces remaining.
  2. Add protein powder, baking powder, and salt to the blender. Pulse twice to combine.
  3. Add eggs, Greek yogurt, milk, and vanilla extract. Blend on low for 15-20 seconds until smooth and pourable.
  4. Rest the batter uncovered for 3-5 minutes until small bubbles appear on the surface.
  5. Heat a non-stick skillet over medium heat with 1 tsp oil or butter until the fat shimmers and butter stops foaming.
  6. Pour 3 tablespoons of batter per pancake, spacing at least 3cm apart. Cook 2-3 minutes until edges are set and 3-4 bubbles have broken open and stayed open.
  7. Flip once with a thin spatula. Cook for another 90 seconds until the bottom is golden brown and the center springs back when pressed. Repeat with remaining batter.