Description
Fluffy, high-protein pancakes made with vanilla protein powder, oat flour, egg, and almond milk. Perfect for a quick breakfast or meal prep, they’re light, easy to customize, and full of flavor.
Ingredients
1 scoop vanilla protein powder
2 tablespoons oat flour
1 large egg
1 teaspoon baking powder
¼ cup unsweetened vanilla almond milk, plus more as needed
Instructions
1. Whisk protein powder, oat flour, egg, baking powder, and ¼ cup almond milk in a medium bowl.
2. Gradually add more almond milk, 2 tablespoons at a time, until the batter is smooth and pourable but still thick.
3. Heat a skillet over medium heat and lightly grease with cooking spray.
4. Pour ¼ cup of batter per pancake onto the skillet.
5. Cook for 1–3 minutes until the pancake can be flipped easily; flip and cook the other side.
6. Serve warm with your favorite toppings.
Notes
Protein powder type affects texture and liquid needs. Whey protein yields lighter, drier pancakes, while vegan protein makes moister, denser ones.
Flip when the spatula slides underneath easily since these pancakes won’t bubble.
You can also pour this batter into a waffle maker for high-protein waffles.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Meal Prep
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ cup batter per pancake
- Calories: 269
- Sugar: 2g
- Sodium: 191mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 137mg