Description
Fluffy protein pancakes made with oat flour, yogurt, and vanilla protein powder, served with a smooth yogurt protein cream for a balanced breakfast.
Ingredients
Scale
- 1/2 cup plus 1 tablespoon oat flour
- 1/3 cup rice flour
- 1.6 oz vanilla protein powder
- 2 1/4 teaspoons baking powder
- 3 tablespoons granulated sugar
- 4 large eggs, separated
- 1/2 cup plain Greek yogurt
- 2 1/2 tablespoons beet juice
- 1 1/4 cups plain Greek yogurt
- 0.5 oz vanilla protein powder
- 1 teaspoon beet juice
Instructions
- Combine oat flour, rice flour, protein powder, and baking powder in a bowl.
- Beat egg whites until stiff peaks form.
- Whisk egg yolks with sugar until smooth, then mix in yogurt and beet juice.
- Stir dry ingredients into the yolk mixture until smooth.
- Gently fold whipped egg whites into the batter.
- Cook pancakes on a nonstick skillet over medium heat until golden on both sides.
- Mix yogurt, protein powder, and beet juice for the cream.
- Serve pancakes warm with yogurt protein cream.
Notes
- Cook pancakes on low to medium heat for fluffy texture.
- Beet juice adds natural color and can be omitted.
- Store leftover pancakes in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 180 mg