Name: Fluffy Buttermilk-Style Protein Pancakes with Berries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.25 cup dry oats; 0.75 scoop vanilla protein powder; 0.5 cup nonfat Greek yogurt; 2 large egg whites; 0.25 cup unsweetened almond milk; 1 tsp baking powder; 0.25 tsp cinnamon; 1 tsp vanilla extract; 0.5 tsp coconut oil; 0.5 cup raw blueberries; 0.5 cup raw raspberries

Nutrition

Per serving

395 calories

Protein: 50g; 46% of calories
Carbs: 45g; 42% of calories
Fat: 6g; 13% of calories

Instructions

Prep 10 min · Cook 10 min

Place the dry oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and cinnamon until well combined.
In a separate bowl, whisk the nonfat Greek yogurt, egg whites, unsweetened almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be thick and slightly bubbly.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Scoop the batter onto the skillet to form 3 to 4 pancakes, cooking for 3-4 minutes until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until the centers are cooked through and the outsides are golden.
Transfer the pancakes to a plate and top with the fresh raw blueberries and raspberries before serving.

Nutrition

Ingredients

Instructions

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