Protein Pancakes: Healthy Fuel for Your Powerhouse
The GRANNUS Team
Denser than a traditional buttermilk pancake, these protein pancakes combine whole grains and staples from the Mediterranean Diet for a pancake you can enjoy indulging in. These are great for breakfast or for brinner. One batch will make ~12 5-inch pancakes. They freeze well. Ideally thaw them before microwaving, but in a pinch, they can go directly into the microwave; just heat on a lower power.
Ingredients
- 1 cup old-fashioned oats
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups Greek yogurt
- 2 large eggs
- 2 Tbsp honey
- 2 Tbsp avocado oil
Tools
- Measuring spoons – Tablespoon, 1/4 & 1 teaspoon
- Measuring cup – 1/2 & 1 cup
- Skillet or electric griddle
- Pancake flipper
- High powered blender
Prep:
- Combine oats, flour, baking soda, and salt into the blender
- Blend on high for 30-45 seconds until the mixture has the texture of flour
- Add yogurt, eggs, avocado oil, and honey to the flour mixture
- Blend on high until smooth
- Let the batter stand to thicken for approximately 20 minutes
- If your batter is too thick after 20 minutes (looks more like pudding), add 1-2 Tbsp of milk and blend. Repeat until you reach pancake batter consistency.
Directions:
- Heat a large non-stick skillet over medium heat or an electric griddle to 325o F.
- Brush the surface with avocado oil.
- Once the surface is fully heated. Ladle batter in a circular pattern onto the griddle.
- Cook the pancake until the bottom is golden brown and bubbles have formed on the top.
- Flip each pancake to cook the other side.
- Looking at the side of the pancake is a good way to monitor for doneness.
- Once the other side is golden brown, transfer it to a cooking sheet or eat immediately. These can be kept warm at 250o F for approximately 30 minutes without drying out.
- Serve and enjoy!
