Classic-Swap Protein Pancakes with Greek Yogurt

Serves 3 · 10 min prep · 15 min cook

Ingredients

• 1 1/2 cups rolled oats
• 2 scoops (about 60 g) vanilla protein powder
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 cup nonfat Greek yogurt
• 3/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 ripe, mashed banana
• for the pan cooking spray or oil
• 1 cup for serving fresh berries
• 1/4 cup for topping extra Greek yogurt

Instructions

1. 1Add the rolled oats to a blender and pulse until they form a fine flour-like consistency.
2. 2Add the protein powder, baking powder, cinnamon, and salt to the blender and pulse once more to combine the dry ingredients.
3. 3Crack in the eggs, then add the Greek yogurt, almond milk, vanilla extract, and mashed banana.
4. 4Blend on medium speed until the batter is completely smooth and thick but pourable, scraping down the sides once if needed.
5. 5Let the batter rest for 3 to 4 minutes so the oats hydrate and the mixture thickens slightly.
6. 6Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray.
7. 7Scoop batter per pancake onto the hot surface, leaving space between each.
8. 8Cook until bubbles form on the surface and the edges look set and lightly golden, about 2 to 3 minutes.
9. 9Flip carefully and cook the second side until golden brown and cooked through, another 1 to 2 minutes.
10. 10Transfer finished pancakes to a plate and repeat with remaining batter, adjusting heat if they brown too quickly.
11. 11Stack three pancakes per serving, top with a spoonful of extra Greek yogurt and fresh berries, and serve warm.