Fluffy Gluten-Free Protein Pancakes with Oat Flour

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour adds healthy fats while oat flour is often cheaper and still gluten-free.

protein powder

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt provides protein with fewer additives, while cottage cheese is often less expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener and often more affordable.

Start with a medium-sized mixing bowl.

Add 1/2 cup plain Greek yogurt to the bowl.

Pour in 1/4 cup milk of your choice.

Add 2 tbsp maple syrup for sweetness.

Incorporate 1 tbsp light olive oil (or avocado oil).

Add 1 tsp vanilla extract.

Crack in 2 eggs.

Whisk the wet ingredients together until well combined.

Add 3/4 cup oat flour to the mixture.

Stir in 1/4 cup of your favorite protein powder.

Add 2 tsp baking powder and 1/4 tsp salt.

For extra flavor, add 1/4 tsp cinnamon.

Whisk until combined; the batter will be runny at first.

Let the batter sit for about 10 minutes to thicken as the oat flour and protein powder absorb moisture.

After 10 minutes, the batter will be thicker.

Heat a skillet over medium heat and add about 1/4 cup of batter to the skillet.

Cook for about 1 minute until bubbles form in the middle of the pancake.

Flip the pancake once it’s golden brown on the bottom.

Transfer the pancake to a board once toasted on the bottom and repeat with the remaining batter.

For serving, mix 1 tbsp maple syrup with 1 tbsp Greek yogurt until smooth for a topping.

Drizzle the Greek yogurt maple syrup mixture on top of the pancakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens