greek yogurt protein pancakes
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 (:
Ingredients
- 1 cup1 cup1 cup One Degree Organic Oats, ground into flour
- 0.25 cup0.25 cup0.25 cup Coconut Flour
- 2 Tbsp2 Tbsp2 Tbsp ground Psyllium husk
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder - Be Well by Kelly
- 0.5 cup0.5 cup0.5 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Redmond Real Salt
- 222 Egg
- 1 cup1 cup1 cup Plain Greek Yogurt
- 1 tsp1 tsp1 tsp Primal Palate Vanilla Extract
- 1 cup1 cup1 cup Water
Get Ingredients with
Process
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!
Add a Note
My Notes:
About This Recipe
Breakfast Gluten Free Nightshade Free Nut Free Shellfish Free Sugar Alcohol Free Sugar FreeNever Miss a Bite
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