Ingredients:

  • 1 scoop (30g) Whey or Whey/Casein protein powder
  • 0.5 cup (125g) Greek yogurt
  • 0.5 cup (60g) oat flour
  • 1 large egg
  • 1.5 tsp baking powder
  • 45ml milk of choice
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 pinch salt

Instructions:

  1. In a large mixing bowl, whisk together the egg, Greek yogurt, vanilla extract, and milk until the mixture is smooth and slightly bubbly.
  2. Sift the oat flour, protein powder, baking powder, and cinnamon into the wet mixture. Gently fold the ingredients together until just combined, being careful not to overmix; a few small lumps are acceptable.
  3. Allow the batter to rest for 10 minutes. This step is crucial for the flour and protein powder to fully hydrate and for the baking powder to activate, creating a thicker, aerated batter.
  4. Heat a non-stick griddle or heavy-bottomed skillet over medium-low heat and lightly grease with a small amount of butter or oil. Pour 1/4 cup of batter per pancake.
  5. Cook until the edges look set and bubbles begin to form on the surface. Flip carefully and cook the other side until golden brown, approximately 1-2 minutes per side.