Ingredients
Dry Ingredients
- ¾ Cup All-Purpose Flour (or Rolled Oats turned into Oat Flour)
- ½ Teaspoon Ground Cinnamon
- 1 Teaspoon Baking Powder
Wet Ingredients
- 2 Large Whole Eggs
- 6 Ounces Greek Yogurt (highest protein preferred)
- 2 Ounces Milk or Milk Substitute (high protein preferred)
- 1-2 Tablespoons Sweetener
Instructions
- Combine Ingredients: In a bowl, mix all the ingredients together until you achieve a smooth, consistent batter with no lumps.
- Preheat Pan: Heat a non-stick skillet or frying pan over medium heat and lightly coat it with non-stick cooking spray to prevent sticking.
- Cook Pancakes: Pour portions of the batter into the pan to form pancakes. Cook each side for 2-3 minutes or until golden brown and cooked through.
- Repeat: Continue cooking pancakes in batches until all the batter is used up. Serve warm.
Notes
- You can substitute the all-purpose flour with oat flour made by grinding rolled oats for a gluten-free version, provided your oats are certified gluten-free.
- Adjust the amount of sweetener according to taste or dietary needs.
- Using high-protein Greek yogurt enhances the nutrition and texture of the pancakes.
- Milk substitutes such as almond milk or soy milk can be used; choose high-protein versions if possible.
- Cooking on medium heat ensures the pancakes cook evenly without burning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat