High Protein Oatmeal Pancakes
Nutritious and filling pancakes made with oats, egg whites, and Greek yogurt, perfect for a healthy breakfast or brunch.
Ingredients
Pancake Ingredients
- 1 cup instant, one-minute, old fashioned, or steel-cut oats
- 6 large egg whites
- 1 cup fat-free plain Greek yogurt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon stevia or powdered monk fruit/Swerve Sweetener
- 1/2 teaspoon baking powder
Instructions
Preparation
- Place your oats in a blender and pulse until they form a fine powder, resembling flour.
- Add all remaining ingredients to the blender and pulse until thoroughly combined. If the mixture is too thick, add a touch of water to reach your desired consistency.
- Heat a non-stick griddle or frying pan over medium heat and lightly grease it with oil or cooking spray.
Cooking
- Pour approximately 1/4 cup of batter onto the griddle to form a pancake.
- Cook until bubbles start to appear on the surface, then flip and cook until golden brown on both sides.
Notes
Serve pancakes with fresh fruit, Greek yogurt, or honey. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage with layers of parchment paper.