Protein Power Pancakes

# What You'll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt

02 - 2 large eggs

03 - 1/4 cup milk

04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup oat flour

06 - 1 scoop vanilla or unflavored protein powder

07 - 2 teaspoons baking powder

08 - 1/4 teaspoon salt

09 - 1 tablespoon sweetener of choice

→ For Cooking

10 - Butter or oil for greasing the pan

# How-To Steps:

01 - In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.

02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.

03 - Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

05 - Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges look set.

06 - Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.

07 - Repeat with remaining batter, greasing the pan as necessary. Serve warm with your favorite toppings.

# Tips for Success:

01 -

They're genuinely fluffy and taste nothing like a sad, protein-forward health food—they're actually craveable.
Sixteen grams of protein per serving means you won't be raiding the pantry an hour later like a hungry bear.
The whole thing comes together in 25 minutes, so even rushed mornings feel manageable.

02 -

I learned the hard way that overmixing is the number one pancake killer—lumpy batter actually makes fluffier pancakes than smooth batter, so resist the urge to stir it into submission.
Your first pancake is often a temperature test pancake that might not be perfect, and that's completely fine; adjust your heat up or down based on how it browns and cook time.

03 -