Egg and Oat Protein Pancakes
Pancakes built from eggs, oats and greek yogurt instead of flour and milk, so a stack actually contributes to the day's protein instead of just carbs. They're denser than regular pancakes, which is the trade-off.
Per serving (1 pancake)
Ingredients
- 4 largeeggs
- 3 ozrolled oats, blended into flour
- 7 ozplain greek yogurt
- 1 tspbaking powder
- 1 tspvanilla extract
- 1/2 tspcinnamon
Steps
- 1
Blend the rolled oats into a coarse flour using a blender or food processor.
- 2
Whisk the eggs and greek yogurt together in a bowl until smooth.
- 3
Stir in the oat flour, baking powder, vanilla and cinnamon until just combined.
- 4
Heat a non-stick pan over medium heat and lightly grease it.
- 5
Pour small rounds of batter into the pan, about 1/4 cup each, and cook for 2 to 3 minutes per side until golden.
- 6
Repeat with the remaining batter, making about 8 pancakes total.
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