Protein Pancakes
These protein pancakes are an ideal breakfast or brunch recipe to enjoy any day of the week. They’re naturally high in protein and fibre and they cook into soft, fluffy stacks that keep you feeling full for hours. You can add even more protein by enjoying the pancakes with a scoop of Greek yoghurt or your favourite nut butter.
At a Glance
Servings:
2-3
Difficulty:
Easy
Prep Time:
5 minutes
Cooking Time:
5 minutes
This pancake recipe combines three strong protein sources including Greek yoghurt, eggs and oats. They provide a steady release of energy and muscle support. The oats add fibre for digestion and a long-lasting feeling of fullness, while using the yoghurt instead of cream or sugar keeps the batter light and nourishing. It’s a balanced, satisfying meal that supports people on the go.
What you'll need:
120g porridge oats
200g Greek style yoghurt
2 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1-2 tablespoon milk (only if needed for thinning)
Pinch of salt
Choose your toppings:
Fresh raspberries, blueberries, honey or syrup
Method:
- Put the porridge oats into a blender and blitz into a fine flour.
- Add the Greek yoghurt, egg, baking powder, salt and vanilla extract and blend until smooth and thick.
- If the mixture is too thick add 1 tablespoon of milk at a time and blend until smooth.
- Lightly oil a non-stick frying pan and warm over a medium heat.
- Spoon small amounts of batter into the pan. Cook for 2-3 minutes until bubbles form and the edges firm up. Flip and cook the other side of the pancakes for another 1-2 minutes.
- Repeat until all the batter is used.
Serve and top with your favourite fruit and syrups.
Receive our latest deals, news and competitions straight to your inbox!