Ingredients
Scale
For the pancakes:
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 cup (40 g) rolled oats
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp baking powder
- 2 large egg whites OR 1 large egg
- 2–3 tsp molasses
- 1 tsp coconut palm sugar
- 1/2 tsp vanilla extract
- 1–2 Tbsp (15–30 ml) unsweetened almond milk**
For the icing:
- 1 – 2 Tbsp (7 – 14 g) vanilla protein powder
- small amount of unsweetened almond milk (I used about 1/2 Tbsp)
Instructions
- Preheat a skillet over medium heat and generously coat it with cooking spray or oil. You want to make sure it’s nice and hot before you start cooking your pancakes.
- Add all the pancake ingredients to a blender in the order listed and blend on high until the oats have fully broken down and the batter is smooth and frothy. Allow the batter to sit for a few minutes so that it has a chance to thicken up while you make the icing – simply mix both ingredients together in a small bowl.
- Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached. Cook the pancakes until the edges have set and bubbles begin to form on the tops. Using a spatula, flip and cook for another 1-2 minutes.** Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Finally, top with icing or toppings of choice and enjoy!
Notes
* Unless your batter is too thick, you might not need any milk at all. If you do, start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick after sitting for a while. ** If you find that you’re having a hard time getting the insides of the pancakes to fully cook, cover your skillet with a lid while they cook.
- Prep Time: 5 mins
- Cook Time: 10 mins