Enjoy fluffy, high-protein pancakes stacked warm; perfect for nutritious, satisfying breakfasts every morning.
# Components:
→ Dry Ingredients
01 - 1 cup oat flour
02 - 1 scoop vanilla protein powder (about 30 grams)
03 - 1 and 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1 tablespoon coconut sugar (optional)
→ Wet Ingredients
06 - 2 large eggs
07 - 3/4 cup unsweetened almond milk or milk of choice
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1/2 cup fresh blueberries (optional)
→ For Cooking
10 - 1 tablespoon coconut oil or unsalted butter
→ For Serving (optional)
11 - Greek yogurt
12 - Sliced banana
13 - Fresh berries
14 - Maple syrup or honey
15 - Chopped nuts
# Directions:
01 - In a large mixing bowl, whisk together oat flour, protein powder, baking powder, salt, and coconut sugar until thoroughly combined.
02 - In a separate bowl, beat the eggs, then add almond milk and vanilla extract and whisk to blend.
03 - Pour the wet mixture into the dry ingredients and stir just until combined. If using, gently fold in blueberries. Allow the batter to rest for 2 to 3 minutes to thicken.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly coat with coconut oil or butter.
05 - Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface. Flip and cook for another 1 to 2 minutes, until golden and cooked through. Repeat with remaining batter.
06 - Stack cooked pancakes on plates. Serve warm topped with your choice of Greek yogurt, banana slices, berries, maple syrup, or chopped nuts.
