Fluffy protein- and fiber-rich pancakes with oat flour, ground flaxseed, and vanilla protein powder. Ready in 25 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup oat flour
02 - 1/2 cup vanilla protein powder (plant-based or whey)
03 - 1/4 cup ground flaxseed
04 - 1 tbsp baking powder
05 - 1/4 tsp salt
06 - 1 tsp ground cinnamon (optional)
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup unsweetened almond milk (or milk of choice)
09 - 2 tbsp maple syrup or honey
10 - 1 tsp vanilla extract
→ Cooking
11 - 1-2 tsp coconut oil or butter, for the pan
# How To Make It:
01 - Whisk oat flour, protein powder, ground flaxseed, baking powder, salt and cinnamon in a large bowl until evenly distributed.
02 - In a separate bowl beat the eggs, then whisk in almond milk, maple syrup and vanilla until the mixture is homogenous.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should remain thick—avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and brush or melt 1–2 teaspoons of coconut oil or butter to coat the surface.
05 - Spoon 1/4 cup portions of batter onto the hot surface, spacing them apart; cook 2–3 minutes until small bubbles appear and edges set.
06 - Flip each pancake and cook an additional 1.5–2 minutes until the interior is cooked through and both sides are golden brown.
07 - Transfer to a plate and serve warm with toppings such as fresh berries, yogurt, nut butter or extra maple syrup.
