Alright. I will be the first to admit – I love a good pancake made with flour, buttermilk, and cooked in a pat of butter. Oh gosh, I’m literally salivating thinking about it. While there is nothing wrong with indulging occasionally, my urge for a pancake happens way more than “occasionally.”
I’ve tried healthy or protein pancakes in the past, but have you guys ever had a protein pancake? The usual egg white and oat pancakes? Every recipe I’ve tried makes one GIANT pancake because there’s no way you can wrangle those egg whites into individual cakes. As far as I’m concerned, there is no fun in one single pancake. If you can’t stack ’em, I’m not interested.
I had been working on my own recipe for a pancake, when one of my yoga students asked me if I had a recipe for a flour-less pancake. Fate? I think so. I immediately got to work finalizing my recipe.
This pancake is LOADED with oats. Oats are low on the glycemic index, so they won’t spike your blood sugar. They contain both soluble and insoluble fiber and will keep you full and satisfied for hours.
The egg whites and greek yogurt are low in calories and HIGH in protein. Proteins function as building blocks for bones, muscles, cartilage, skin, enzymes, hormones, and vitamins. The benefits of a protein rich diet include: speeding recovery after exercise, reducing muscle loss, building lean muscle, helping maintain a healthy weight, and curbing hunger. If that’s not reason enough to try these pancakes, then… well, I got nothing. You should just try them.
Egg White & Oat Protein Pancakes (Print Me!)
- 1 ½ cups rolled oats (not instant!)
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ cup greek yogurt
- ½ cup milk of choice (I used unsweetened almond milk)
- 1 cup liquid egg whites
- ½ tsp vanilla
Place oats in a blender or food processor and process until you have a flour consistency. Combine oat flour, salt, cinnamon, and baking powder in a mixing bowl. In another bowl, mix together greek yogurt, milk, egg whites, and vanilla until smooth.
Slowly pour your wet ingredients into your oat mixture, and mix until combined. Let rest for 5 minutes.
Heat a large skillet over medium heat, and coat with cooking spray (I used coconut oil spray). Pour ¼ cupfuls of batter into skillet, and cook until the edges are set, about 1 ½ – 2 minutes. Flip with spatula, and cook until browned on the other side.
Top with your favorite toppings.
I’ve been slathering peanut butter on my pancakes since I was a kid. Best way to eat ’em! On these pancakes, I drowned them in almond butter and added sautéed banana slices. I’m pretty sure a better combination doesn’t exist.
I couldn’t believe how satisfied I stayed All. Morning. Long. Normally I’m dying for a snack around 10:30 a.m., but I didn’t even realize until 11:30 a.m. that I was still satisfied. The combination of oats, protein, and a healthy fat (almond butter) kept me going strong for hours. I wish I could say the same for my treasured flour and buttermilk cakes… sigh.
Egg White & Oat Protein Pancakes Nutritional Information
Serving Size: 3 Pancakes
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