High Protein Oatmeal Pancakes
Nutritious and fluffy pancakes made with oats, egg whites, and Greek yogurt, perfect for a quick breakfast or brunch.
Ingredients
Pancake Ingredients
- 1 cup oats (instant, one-minute, old fashioned, or steel-cut)
- 6 pieces egg whites Can be adjusted for more protein.
- 1 cup fat-free plain Greek yogurt Can substitute with cottage cheese.
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon sweetener (like stevia, powdered monk fruit, or Swerve Sweetener) Adjust based on taste.
- 1/2 teaspoon baking powder
Instructions
Preparation
- Place the oats in a blender and pulse until they achieve a fine, flour-like consistency.
- Add the egg whites, Greek yogurt, vanilla extract, ground cinnamon, sweetener, and baking powder to the blender.
- Blend these until completely combined. If the batter is too thick, add a splash of water.
Cooking
- Heat a pancake griddle or frying pan over medium heat and coat with a little oil or non-stick spray.
- Pour approximately 1/4 cup of batter for each pancake and cook until bubbles form on the surface.
- Flip the pancakes and cook until golden brown and thoroughly cooked through.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-5 days. To reheat, microwave for about 30 seconds or warm on a skillet.