Greek Yogurt Protein Pancakes

Tender, lightly sweet pancakes made with oats and Greek yogurt, blended into a smooth protein-rich batter and cooked until golden with set centers.

Prep: 10 min · Cook: 10 min · Yield: 2 · Method: Stovetop

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup plain greek yogurt
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 0.25 teaspoon kosher salt
• 1 teaspoon neutral oil

Cooking instructions

1. Add the oats, Greek yogurt, eggs, baking powder, vanilla extract, maple syrup, and salt to a blender. Blend until smooth, scraping down the sides once if needed. Let the batter rest for 5 minutes to thicken. (about 7 min)
2. Heat a nonstick skillet over medium-low heat and lightly brush it with the oil. Pour about 2 tablespoons of batter per pancake, leaving space between pancakes. (about 1 min) — Medium-low heat
3. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook until browned and the centers are fully set, 1 to 2 minutes more. Repeat with the remaining batter, lightly oiling the skillet as needed. (about 9 min) — Medium-low heat
4. Serve warm with fresh fruit, yogurt, or additional maple syrup if desired. (about 1 min)