Whey Protein Pancakes
Fluffy low-carb whey protein pancakes with 9g protein each. Made with oat flour, egg whites, and Greek yogurt. Perfect post-workout breakfast.
INGREDIENTS
- ¾ cup oat flour
- ½ cup whey protein powder (vanilla or unflavored)
- 1 tbsp sugar (optional)
- ½ tsp baking powder
- ¼ tsp baking soda
- Dash of salt
- ½ cup milk
- 2 egg whites
- ½ tsp vanilla extract
- 1 tbsp plain Greek yogurt
INSTRUCTIONS
- Blend rolled oats in a blender or food processor until fine to make oat flour.
- In a bowl, combine oat flour, whey protein powder, sugar (if using), baking powder, baking soda, and salt. Stir well.
- In a separate bowl, whisk together milk, egg whites, vanilla extract, and Greek yogurt until smooth.
- Pour dry ingredients into wet ingredients. Stir until just combined (a few lumps are fine). Let batter rest for 5 minutes.
- Heat a greased pan or griddle to medium heat. Pour about ¼ cup batter per pancake.
- Cook for 2-3 minutes on the first side (bubbles will form). Flip carefully and cook for another 2-3 minutes on the second side.
- Serve warm with toppings of your choice.
NOTES
• Let batter rest 5 minutes for better texture.
• Use a well-greased pan – these pancakes are delicate.
Cook on medium heat, 2-3 min per side. Poke with a spatula – if it bounces back, it’s done.