Oatmeal Protein Pancakes

Use oat flour (blend rolled oats) and add a bit of baking powder, then let the batter rest 5 to 15 minutes so the oats hydrate. Cook on a medium hot pan, watch for bubbles at the edges, then flip once; this gives lift and prevents flat, dense cakes.

That usually means there is too much protein powder or not enough liquid. Keep protein powder to part of the dry mix rather than most of it, add more milk or yogurt if the batter feels thick, and avoid overcooking. Formulation and gentle cooking are the fixes people report most.

Sure you can! A scoop of whey works well when balanced with oats and extra liquid; aim to replace no more than about 30 to 40 percent of the oat weight with powder unless you accept a firmer texture. If you use whey, add a little extra milk or yogurt to keep the batter tender.

Greek yogurt and cottage cheese are excellent because they add substantial protein plus moisture and a tender crumb. Extra egg whites also raise protein while keeping the cakes lighter than using large amounts of powder.

Make a slightly thicker batter and let it rest so it firms up, use a 1 4 cup scoop for uniform pancakes, and cook on a pan that is hot but not scorching. Flip only when bubbles form and the edges look set; that produces tall stacks like the photo.

It depends on the recipe, but common whey boosted oat recipes usually give about 5 to 8 grams of protein per pancake for medium size pancakes, while versions with Greek yogurt or cottage cheese often fall in the 4 to 6 gram range per pancake. If you use a larger scoop of whey plus extra egg whites and cottage cheese you can reach about 8 grams per pancake or more.