Best High Protein Pancakes
These are hands down the Best High Protein Pancakes you will ever have. Warm, fluffy, and moist pancakes that are so quick and easy to make in the blender. Made with oats, Greek yogurt, eggs, and protein powder. Gluten-free, rich in protein and the best breakfast treat!
Ingredients
- 1.5 cups gluten-free rolled oats
- 1/2 cup plain Greek yogurt
- 2 tbsp maple syrup
- 3 eggs
- 2 scoops collagen peptides or protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp pink sea salt
- refined coconut oil for greasing
Instructions
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Layer oats, yogurt, maple syrup and eggs in a high speed blender. Sprinkle in collagen peptides, baking soda, baking powder, vanilla extract, and pink sea salt. Cover blender with lid and blend all ingredients together for 1-2 minutes or until creamy and smooth texture is reached. Make sure there aren't any pieces of oats left.
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Drizzle a bit of coconut oil on a 12 inch cast iron skillet or griddle. Turn heat on stovetop or griddle to medium and bring oil to a heat. Once surface has been heated, pour increments of about 1/4 cup of batter on heated surface. You can probably make about 2 pancakes on skillet at a time and 3 pancakes on a griddle. I like to leave some space in between pancakes to have enough room to easily flip them.
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Pan fry each pancake for 2-3 minutes. You will see small bubbles starting to build up on pancakes. This is normal and it means the side getting cooked is about ready to be flipped. Gently stick a spatula under the pancake and if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won't easily slide under the pancake, don't force it. Remove spatula and allow pancake to continue cooking for another few seconds.
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Flip pancakes and allow them cook for another 2-3 minutes on the opposite side. Continue process until batter is done and all pancakes have been cooked through. Keep cooked pancakes on a cooling rack if possible and keep them warm.
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Serve protein pancakes immediately while still warm. Top with some butter, fresh berries and a drizzle maple syrup if desired. Or top with any other preferred toppings like nut butter and other fresh fruit.
Recipe Notes
Tips for making the Best High Protein Pancakes:
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- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, this means the pancake is done on that side and ready to be flipped. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
- Like sweeter pancakes?- Add about another 1-2 tablespoon maple syrup to your batter.
Substitutes for making Protein Pancakes:
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- Substitute for oats- Blanched almond flour.
- No coconut oil?- You can use any other oil you have to grease your griddle or skillet.
- No Greek Yogurt?- The Greek yogurt in this recipe serves as an ingredient to add more fluffiness and moisture to the pancakes. It also adds more protein. If you don't have any Greek yogurt or you don't like it, you can substitute for unsweetened applesauce or a large ripe banana.
- Substitute for eggs- You can use a large ripe banana or make a flax egg by stirring 2 tablespoons flax meal with 6 tablespoons water and letting it sit for about 15 minutes.