Homemade Protein Pancakes
These homemade protein pancakes are perfect for a healthy breakfast, offering a high-protein start to your day.
Equipment
- 1 non-stick pan
- 1 mixing bowl medium
- 1 whisk
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 scoop protein powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
Wet Ingredients
- 2 large eggs
- 1 cup milk of choice
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
Instructions
Preparation
- In a medium mixing bowl, combine rolled oats, protein powder, baking powder, and cinnamon. Stir until well mixed.
- In a separate bowl, whisk together eggs, milk, vanilla extract, and honey until fully combined.
- Gradually add the wet ingredients to the dry, stirring continuously until a smooth batter forms. Let the batter sit for 5 minutes to thicken.
Cooking
- Preheat a non-stick pan over medium heat. Lightly grease with cooking spray or a small amount of butter.
- Pour about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serving
- Stack pancakes on a plate and serve warm with your choice of toppings like fresh fruit, yogurt, or syrup.
Storage
- Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
Notes
Pro Tips: Use a non-stick pan to prevent sticking and ensure even cooking. Rest the batter for a few minutes before cooking to thicken. Ingredient Substitutions: Swap almond milk for regular milk or use a plant-based protein powder for a vegan option. How to Serve: Top with fresh fruit, yogurt, or a drizzle of honey. Storage & Freshness: Store cooled pancakes in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare batter the night before and store in the fridge overnight for quick cooking in the morning.