Ingredients:

  • 1 cup (90g) rolled oats
  • 2 scoops (60g) vanilla or unflavored protein powder
  • 1/2 cup (120g) plain Greek yogurt
  • 2 large eggs
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 1g salt
  • 1 tbsp (15g) coconut oil

Instructions:

  1. Combine the oats, protein powder, Greek yogurt, eggs, almond milk, baking powder, vanilla, and salt in a high-speed blender or food processor. Pulse until the batter is completely smooth and velvety.
  2. Heat a non-stick skillet or griddle over medium-low heat and add the coconut oil.
  3. Pour 1/4 cup (60ml) of batter per pancake. Cook until small bubbles form on the surface and the edges look set and matte.
  4. Flip the pancakes in one quick motion and cook for another 2–3 minutes until mahogany-colored on both sides and springy to the touch.