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Greek Yogurt Protein Pancakes

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Total Time 15 minutes
Servings: 1 person
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup plain Greek yogurt full-fat or low-fat
  • 1/3 cup rolled oats blended into a rough flour
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Cooking spray or 1/2 tsp butter for the pan
  • Optional toppings: a drizzle of honey fresh banana slices, or a spoonful of peanut butter

Method
 

  1. Add the rolled oats to a blender or food processor and pulse for 10–15 seconds until you get a rough flour. It doesn't need to be perfectly smooth.
  2. In a bowl, whisk together the eggs and Greek yogurt until fully combined and smooth.
  3. Add the oat flour, baking powder, vanilla extract, and salt. Stir until a thick batter forms. Let it rest for 2 minutes — it will thicken slightly.
  4. Heat a non-stick pan over medium-low heat and coat with cooking spray or a small amount of butter.
  5. Pour roughly 1/4 cup of batter per pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
  6. Flip carefully and cook for another 1–2 minutes until golden on the bottom.
  7. Repeat with remaining batter. This recipe yields about 4–5 small pancakes.
  8. Serve immediately with your topping of choice.

Notes

Store-brand Greek yogurt is almost always half the price of name brands and works just as well here. A large tub lasts the week and covers multiple recipes — use it in smoothies, sauces, or as a sour cream substitute. Blend your own oat flour from bulk rolled oats instead of buying pre-made oat flour, which costs nearly three times as much.