Ingredients
Equipment
Method
- In a blender, combine the oats, protein powder, baking powder, cinnamon, and salt. Blend for 30-45 seconds until you have a fine flour-like consistency.
- In a separate bowl, whisk together the eggs, milk, maple syrup (if using), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay.
- Let the batter rest for 5-10 minutes to thicken.
- Heat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or coconut oil.
- Pour about 1/4 cup of batter onto the hot pan for each pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as needed. Makes 8-10 medium pancakes.
- Serve the pancakes warm with your favorite toppings, such as fresh berries, nuts, or a drizzle of maple syrup.
Notes
The consistency of the batter may vary depending on the type of protein powder used. If the batter is too thick, add a splash more milk. If it's too thin, add a bit more oats or protein powder. For best results, use a high-quality protein powder that you enjoy the taste of on its own. Whey protein creates slightly fluffier pancakes than plant-based protein. Make sure the pan is properly heated before adding the batter to ensure even cooking. The batter will thicken as it rests, so you may need to thin it with milk for the last few pancakes.
