Whole grain pancakes, full of fiber and protein, keep you fueled all morning long.
Servings: 12 pancakes
- 2 cups old fashioned oats (I use Bob’s Red Mill Old Fashioned Oats, Organic and GF)
- 3 level tablespoons baking powder
- 3 eggs
- 1 scoop protein powder
- 1/2 cup plain Greek yogurt
- 1/2 cup milk (any milk or nut milk will do)
- 1 teaspoon vanilla extract
- Unsalted butter for cooking
- Pure maple syrup for serving
In a high-powered blender or Vitamix, add the oats and mix on high. Let them go until the oats are uniformly well ground, about 1-2 minutes
Add the remaining pancake ingredients and mix at a low speed until almost combined. Stop the blender and wipe down the inside with a spoon or rubber spatula, replace the lid, and then mix again for a few seconds.
Preheat a cast-iron skillet or griddle on medium heat. Add about a tablespoon of butter and melt. Scoop out the batter with a ¼ cup measure and place pancakes about an inch or more apart in the melted butter. Cook until golden brown, about 1-2 minutes, and flip. I usually turn the heat down to low when I flip, so the second side can cook through to the middle without burning.
Increase the heat to medium and add another small slice of butter (if necessary) to coat the pan before adding the next batch of pancake batter.
Calories: 88kcal | Carbohydrates: 10g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 54mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg