Description
Fluffy protein pancakes made with oat flour, rice flour, eggs, and Greek yogurt, served with a smooth protein yogurt cream for a balanced, high-protein breakfast.
Ingredients
Scale
- 3/4 cup oat flour
- 1/2 cup rice flour
- 1/2 cup vanilla protein powder, divided
- 2 1/2 teaspoons baking powder
- 3 tablespoons granulated sugar, divided
- 4 large eggs, separated
- 1/2 cup Greek yogurt
- 3 tablespoons beet juice
- 1 1/4 cups Greek yogurt
- 2 tablespoons vanilla protein powder
- 1 teaspoon beet juice
Instructions
- Mix oat flour, rice flour, 1/3 cup protein powder, and baking powder in a bowl.
- Beat egg whites until stiff peaks form and set aside.
- Whisk egg yolks with remaining sugar, Greek yogurt, and beet juice.
- Stir dry ingredients into yolk mixture until combined.
- Gently fold whipped egg whites into the batter.
- Heat a nonstick skillet over medium heat.
- Cook pancakes 2–3 minutes per side until golden and cooked through.
- Whisk yogurt, protein powder, and beet juice to make the cream.
- Serve pancakes warm with protein cream.
Notes
- Beet juice adds color and can be omitted.
- Use a nonstick pan to avoid extra oil.
- Store pancakes up to 2 days refrigerated.
- Protein cream can be used as a filling between layers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 186 mg