greek yogurt protein pancakes (Edit recipe)

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how gorgeous is this perfect stack of pancakes?!? even better is the fact they are protein-rich, fiber-rich, & easy to throw together. I like to make a double or even triple batch, then freeze them for an easy addition to my breakfast! hope you enjoy the BEST pancakes ever (:

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	254
Fat:	5 g
Carbohydrates:	47 g
Protein:	21 g
Cholesterol:	8 g
Sodium:	440 mg
Fiber:	6 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 6

Ingredients

1 cup One Degree Organic Oats, ground into flour
0.25 cup Coconut Flour
2 Tbsp ground Psyllium husk
0.25 cup Vanilla Protein Powder - Be Well by Kelly
0.5 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
1 tsp Baking Soda
0.5 tsp Redmond Real Salt
2 Egg
1 cup Plain Greek Yogurt
1 tsp Primal Palate Vanilla Extract
1 cup Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

add all ingredients in a blender & blend until smooth.
heat a skillet or griddle over low-medium heat & melt a little butter or oil.
add ¼ cup batter for 12 medium pancakes OR ½ cup batter for 6 large pancakes into skillet & add-ins of choice - to spread out pancakes, wet a spatula, otherwise super sticky & hard to spread.
once bubbles appear, flip & cook until golden brown on other side.
repeat until all pancakes are made.
to freeze, add pancakes to a sheet pan, making sure they don't overlap & place in the freezer for 3-4 hrs or until solid. place in a zip-lock bag & freeze until ready to use!