Protein Power Pancakes

# What You Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt

02 - 2 large eggs

03 - 1/4 cup milk (dairy or unsweetened non-dairy)

04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup oat flour (or rolled oats blended to fine powder)

06 - 1 scoop vanilla or unflavored protein powder

07 - 2 teaspoons baking powder

08 - 1/4 teaspoon salt

09 - 1 tablespoon sweetener of choice (honey, maple syrup, or sugar; optional)

→ For Cooking

10 - Butter or oil for greasing the pan

# How-To Steps:

01 - In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth and well combined.

02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.

03 - Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix to maintain fluffy texture.

04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

05 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges appear set.

06 - Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.

07 - Repeat with remaining batter, greasing the pan as necessary. Serve warm with preferred toppings.

# Helpful Hints:

01 -

They're genuinely fluffy and taste indulgent, so your brain doesn't feel like you're eating health food.
Sixteen grams of protein per serving means you're actually full until lunch, which is a revelation if you're used to carb crashes.
Zero complicated technique—if you can mix two bowls, you can nail these.

02 -

Greek yogurt thickness varies by brand—if your batter looks too thick to pour, add milk a tablespoon at a time until it flows but holds together.
Bubbles are everything: if you flip before they appear on top, the pancakes won't be cooked through and will deflate when you plate them.

03 -