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Greek Yogurt Protein Pancakes (22 g Protein, No Powder)

Greek Yogurt Protein Pancakes

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Fluffy pancakes made from oats, Greek yogurt, eggs and banana, blended in 30 seconds. No protein powder needed, and no crash an hour later.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 357
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup rolled oats
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 ripe banana
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1 teaspoon olive oil or butter for the pan

Equipment

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Method
 

  1. Add the oats to a blender and blend 20 seconds until they look like flour.
  2. Add the yogurt, eggs, banana, baking powder, vanilla, cinnamon and salt. Blend until smooth, then let the batter rest 5 minutes to thicken.
  3. Heat a nonstick pan over medium heat and grease lightly.
  4. Pour about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and the edges set, then flip and cook 1–2 minutes more.
  5. Repeat with the rest of the batter, keeping finished pancakes warm. Makes about 8 small pancakes.

Nutrition

Calories: 357kcalCarbohydrates: 46.3gProtein: 21.9gFat: 9.4gSaturated Fat: 2.3gCholesterol: 168.7mgSodium: 333.2mgPotassium: 566.6mgFiber: 5.9gSugar: 11.3gVitamin C: 5.2mgCalcium: 282.6mgIron: 3mg

Notes

Top with berries and a spoonful of Greek yogurt instead of syrup for extra protein. The batter keeps overnight in the fridge, and cooked pancakes freeze well; toast them straight from frozen. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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