Description
These Mini Protein Pancakes (200-Calorie Stack) are fluffy, quick, and protein-packed, perfect for cozy mornings, post-workout fuel, or meal prep. Naturally gluten-free and full of warm fall flavor.
Ingredients
- 1/4 cup rolled oats
- 2 tablespoons vanilla protein powder (whey or plant-based)
- 1 tablespoon almond flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 large egg white
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon vanilla extract
- Cooking spray or a non-stick pan
Instructions
- Add oats, protein powder, almond flour, baking powder, cinnamon, and salt to a blender. Pulse until oats form a fine flour.
- Add egg white, almond milk, and vanilla extract. Blend until smooth.
- Let the batter rest for 5 minutes to thicken.
- Heat a non-stick skillet over medium-low and lightly coat with cooking spray.
- Pour batter into mini rounds (1 tablespoon each). Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
- Stack and serve warm with sugar-free maple syrup, Greek yogurt, or berries.
Notes
Letting the batter rest makes fluffier pancakes. Keep heat low for even cooking. Store extras in the fridge or freezer for quick weekday breakfasts.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy