Make-Ahead Protein Pancakes
These pancakes are made with organic oats, which are cheap to buy and blend easily. Adding yoghurt and eggs provides ideal protein and fat to keep blood sugar stable and provide lasting energy all morning.
Equipment
- 1 Blender
- 1 Frying Pan
Ingredients
- 1 1/4 cups oats
- 1/2 cup whole-milk greek yoghurt or coconut
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp butter, ghee or coconut oil for cooking
- Additional extras; berries, banana, pureed sweet potato
Instructions
- Blend all ingredients in a blender until smooth
- Wait 10 minutes for the oats to soak in the liquid
- Lightly coat pan with butter or oil and warm on medium heat
- Ladle or pour direct from blender approximately 1/4 cup batter for each pancake (or less if you prefer smaller pancakes).
- Cook for approximately two minutes on each side, or until pancakes lightly brown. Turn heat to low if they start to burn.
Notes
This recipe works best if you blend all of the ingredients. If you don't have a blender, you can mix all of the ingredients in a bowl, although the oats will stay chunky. In this case, you might prefer to substitute the oats for a different flour.