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Servings:
pieces

Protein Oatmeal Pancakes

A perfect start of lazy mornings in bed.
Prep Time:
10 min
Cook Time:
8 min
Total Time:
20 min
Ingredients (Servings: pieces)
Rolled Oats
g
Baking Powder
tsp
Vanilla Protein Powder
g
Eggs
Skyr Yoghurt
g
Vanilla Extract
tsp
Coconut Oil
tbsp
Maple Syrup
tbsp
Seasonal Fruits
Preparing In The Kitchen
  1. Place the oats in a blender and blend until powdery.
  2. Add in all remaining ingredients and blend until smooth and no pockets of powder remain.
  3. Heat 2 tablespoons of coconut oil in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes.
  4. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 2-3 minutes.
  5. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 2-3 minutes more.
  6. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more oil between each batch.
  7. Serve immediately with fresh seasonal fruits.
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