Easy Protein Pancakes without Protein Powder

A stack of protein pancakes topped with a small amount of yogurt and a few blueberries.

Easy Protein Pancakes without Protein Powder

Easy and delicious Protein Pancakes without Protein Powder made with simple ingredients like rolled oats and Greek yogurt!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 285kcal

Author Kristi

Equipment

1 square griddle pan use two to cut the cooking time in half
1 Blender
1 measuring cups and spoons

Ingredients

1¾ cups rolled oats
1 ¾ cups Low fat Greek yogurt can substitute with vanilla Greek yogurt and leave out the sugar.
¼ cup milk I use skim or 2% milk.
2 eggs
¼ cup unsweetened apple sauce
3 tablespoons white whole wheat flour Now also known as Golden Wheat Flour. Can use all-purpose flour.
1 tablespoon sugar I use cane sugar.
1½ teaspoon baking powder aluminum-free
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Instructions

Add all ingredients except oats to a high-speed blender and blend.
1 ¾ cups Low fat Greek yogurt, ¼ cup milk, 2 eggs, ¼ cup unsweetened apple sauce, 3 tablespoons white whole wheat flour, 1 tbsp sugar, 1½ tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp salt
Add the oats and blend just until they are all blended through.
1¾ cups rolled oats
Heat a large, greased skillet or square griddle pan on medium-high heat.
Once the skillet is hot, pour about one-quarter cup of batter per pancake on the skillet. Be sure to leave about one inch between each pancake to allow for expansion. If adding mini chocolate chip pancakes, sprinkle some on to the poured pancake batter now.
Once bubbles have formed and the edges are light golden brown, flip the pancakes over. Continue to cook for another 1-2 minutes.
The pancakes will look golden brown on each side when they are done. Serve and enjoy!

Notes

Nutrition Information is estimated based on a database that this owner is not responsible for maintaining. Exact nutritional information will depend on actual ingredients and amounts used.

These pancakes are not light and fluffy. In fact, they are pretty dense because of the Greek yogurt and oats.
You will taste the vanilla from vanilla flavored yogurt if you use it instead of plain yogurt in this recipe.
A food processor can be used instead of a blender as long as it's large enough to hold all of the ingredients.
Add the oats last.
This batter thickens as it sits. Give the batter a little stir before pouring the next set of pancakes.
Let pancakes cool completely (to room temperature) before refrigerating leftovers in an airtight container.

Nutrition