Breakfast Recipes
5-Step Protein Pancakes
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Breakfast
5-Step Protein Pancakes
Dry Ingredients:
2 cups + 2 Tbsp rolled oats
½ cup collagen peptides
1 Tbsp + 1 ½ tsp baking powder
1 tsp salt
Wet Ingredients:
⅔ cup full-fat Greek yogurt
6 eggs
¼ cup maple syrup
2 Tbsp avocado oil
1 Tbsp vanilla extract
2 tsp freshly squeezed lemon juice
Directions
- In a blender, combine 2 cups plus 2 Tbsp rolled oats, ½ cup collagen peptides, 1 Tbsp plus 1 ½ tsp baking powder, and 1 tsp salt. Blend on low speed to a flour-like consistency, 30 seconds.
- Add ⅔ cups full-fat Greek yogurt, 6 eggs, ¼ cup maple syrup, 2 Tbsp avocado oil, 1 Tbsp vanilla extract, and 2 tsp freshly squeezed lemon juice. Blend on low until smooth, 1 minute, scraping down the sides of the blender as needed.
- Heat a large nonstick skillet over medium heat. Lightly grease the skillet with ½ tsp avocado oil and use a paper towel to coat the bottom of the pan. Add more oil as needed between batches of pancakes.
- Working in batches, add ¼ cup portions of pancake batter to the skillet and fry until the edges begin to dry, the center of the pancake is bubbly, and the underside is golden brown, 1 to 2 minutes. Flip the pancake and cook until the other side is golden brown, 30 seconds to 1 minute.
- Serve with additional maple syrup and butter, if desired. Enjoy!