Description
These Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt offer a nutritious and delicious breakfast option that’s high in protein and fiber, gluten-free when using certified oats, and perfectly fluffy with a hint of cinnamon. Made with simple ingredients and cooked on the stovetop, they are ideal for a healthy morning meal or prep ahead breakfast.
Ingredients
Scale
Dry Ingredients
- 1/2 cup rolled oats
- 1 scoop vanilla protein powder (about 30g)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- pinch of salt
Wet Ingredients
- 1/2 cup plain nonfat Greek yogurt
- 2 large egg whites
- 1/4 teaspoon vanilla extract
For Cooking and Serving
- Nonstick spray or a bit of oil for the skillet
- Optional toppings: extra Greek yogurt, fresh fruit, sugar-free syrup, or chopped nuts
Instructions
- Prepare oat flour: Add the rolled oats to a blender and blend until they become a fine flour texture, ensuring a smooth pancake batter.
- Make the batter: Add the Greek yogurt, egg whites, vanilla protein powder, ground cinnamon, baking powder, vanilla extract, and a pinch of salt to the blender. Blend again until the batter is smooth and well combined. Let it sit for 2–3 minutes to thicken slightly for better pancake consistency.
- Heat skillet and grease: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with nonstick spray or a small amount of oil to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface of the pancakes, then flip carefully. Cook for an additional 1–2 minutes until the pancakes turn golden brown and are fully cooked through.
- Serve: Repeat the cooking process with remaining batter. Serve the pancakes warm with your choice of healthy toppings such as extra Greek yogurt, fresh fruit, sugar-free syrup, or chopped nuts for added flavor and texture.
Notes
- For an added boost of fiber, stir in 1 tablespoon of ground flaxseed into the batter.
- You can substitute rolled oats with oat flour and adjust the batter thickness with a splash of almond milk if needed.
- These pancakes are excellent for meal prep—store them in the fridge for up to 4 days or freeze for longer storage.
