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High-Protein Fluffy Pancakes | Healthy Low-Carb Breakfast Recipe

Make ultra-fluffy high-protein pancakes that taste like dessert but keep you full for hours. Easy, low-carb, and meal-prep friendly!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 pancake
Calories 130 kcal

Ingredients
  

Dry Ingredients

  • 1 cup oat flour (or blend 1 cup rolled oats until fine)
  • 1 scoop (30 g) vanilla or unflavored protein powder
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon (optional)
  • Pinch of salt

Wet Ingredients

  • 2 large eggs
  • ½ cup plain Greek yogurt (any fat level works)
  • ½ cup milk (dairy or plant-based)
  • 1 tsp vanilla extract
  • 1-2 tbsp sweetener of choice (honey, maple syrup, stevia, or monk fruit)

For Cooking

  • Cooking spray or 1 Tbsp butter/coconut oil

Instructions
 

  • Mix the Dry Ingredients In a large bowl, whisk oat flour, protein powder, baking powder, cinnamon, and salt until well combined.
  • Blend the Wet Ingredients In another bowl, beat the eggs lightly. Add Greek yogurt, milk, vanilla, and sweetener. Stir until smooth.
  • Combine and Adjust Pour the wet mixture into the dry ingredients. Gently fold until just combined — a few lumps are okay.If the batter is too thick (it should look like cake batter), add a splash more milk. Too thin? Sprinkle in a little oat flour.
  • Let the Batter Rest (Important!) Allow it to sit for 5 minutes. This hydrates the oats and lets the baking powder activate — your secret to true fluff.
  • Heat & Cook Preheat a nonstick skillet or griddle to medium-low. Grease lightly. Scoop ¼ cup of batter per pancake.When bubbles form on top and the edges look set (about 2–3 minutes), flip and cook another 1–2 minutes.
  • Keep Warm & Serve Place finished pancakes on a baking sheet in a 200 °F oven while you cook the rest.Stack, drizzle, top, and devour.