greek yogurt protein pancakes & waffles
how gorgeous is this perfect stack of pancakes & waffles?!? 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 & waffles ever (:
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
11
Serves: 6
Ingredients
- 1 cup1 cup1 cup Sprouted Rolled Oats - One Degree Organic
- 0.25 cup0.25 cup0.25 cup Coconut Flour
- 2 Tbsp2 Tbsp2 Tbsp Psyllium Husk, Ground
- 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 Sea Salt
- 222 Egg
- 1 cup1 cup1 cup Plain Greek Yogurt
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Water
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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
- to a food processor, blend oats, coconut flour, psyllium husk, protein powder, monk fruit, baking soda, & salt.
- in a bowl, whisk together eggs, greek yogurt, & vanilla extract.
- add flour mixture to egg mixture; then pour in water & mix together.
- let the batter sit for 8-10 minutes to thicken up.
- if batter becomes too thick, add a couple tablespoons of water.
- heat a skillet or griddle over low-medium heat & grease with a little fat of choice (I always use leftover bacon grease).
- add ¼ cup batter for 12 medium pancakes OR ½ cup batter for 6 large pancakes into skillet - 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.
- heat a waffle iron to a low-medium heat setting & grease with a little fat of choice (I always use leftover bacon grease).
- add ¼ cup batter to a rectangular waffle iron for 12 waffles OR ½ cup batter to a round waffle iron for 6 waffles - to spread out waffles, wet a spatula, otherwise super sticky & hard to spread.
- cook for 4-5 minutes or until golden brown.
- repeat until all waffles are made.
pancakes
waffles
Notes
I love to double, triple, or quadruple the batch. once I cook them all, I place them on a baking sheet to freeze. after they freeze, then I transfer them to a bag & keep them in the freezer until I am ready to reheat. to reheat, I will thaw them overnight, then add to a skillet (pancakes) or waffle iron (waffles) for 3-4 minutes to recrisp. *to make chocolate waffles - sub 1/4 cup coconut flour for 2 T coconut flour + 2 T cacao powder *optional add-ins to fold in - chocolate chips, nuts, seeds, dried or fresh fruit - the options are endless!
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About This Recipe
Show nutritional information
Breakfast Gluten Free Nightshade Free Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 247 |
| Fat: | 5 g |
| Carbohydrates: | 51 g |
| Protein: | 15 g |
| Cholesterol: | 6 g |
| Sodium: | 448 mg |
| Fiber: | 6 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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