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High Protein Pancakes

Pancakes are one of the best comfort breakfasts out there. The toppings are super versatile as the pancakes essentially act as a blank canvas for whatever you choose to top it with. Turning oats into oat flour is one of my favorite things to do! Oats are whole carbohydrates, meaning they digest slower than refined carbohydrates, therefore releasing energy more slowly throughout the day. Greek yogurt is also a great way to add moisture into this recipe without the use of oil. Additionally, plain greek yogurt is low in sugar and high in protein, making it a great snack when paired with berries or granola!

  • Yield: 1 stack of pancakes 1x


  • 1 cup rolled oats
  • 1 egg
  • ¼ cup plain greek yogurt
  • Splash of milk of choice
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt


  1. In a blender, pulse the rolled oats until it turns into a powder.
  2. Add the rest of the ingredients into the blender until the mixture is smooth
  3. Add in milk if needed to reach a thick, pancake batter consistency
  4. On a pan over medium heat, add ¼ cup of the batter and flip once bubbles have formed on the surface
  5. Enjoy your pancakes with bananas, maple syrup, and whatever else you desire!


Recipe reviewed by Annie Tsang, RD.


  • Serving Size: 1 stack of pancakes
  • Calories: 450
  • Sugar: 22g
  • Sodium: 390mg
  • Fat: 14g
  • Saturated Fat: 2.8g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 8g
  • Protein: 3g
  • Cholesterol: 195mg

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