Protein Pancake Breakfast Sandwiches (Gluten-Free)

Add 1/2 cup Greek yogurt, 2 tablespoons maple syrup, 3 tablespoons light olive oil, 1/3 cup milk, 1 teaspoon vanilla extract, and 2 eggs to a large bowl. Whisk until well blended and smooth. Add 1/2 cup oat flour, 1/4 cup gluten-free flour, 1/4 cup vanilla protein powder, 2 teaspoons baking powder, 2 teaspoons psyllium husk, and 1/4 teaspoon salt. Whisk until smooth with no lumps. Let the batter rest for 10 minutes. The batter will thicken as the oat flour and psyllium hydrate. Add more milk, 1 tablespoon at a time, until the batter pours easily but isn’t runny.
Heat a large skillet over medium-low heat (lower than typical pancakes) and lightly grease. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
Let pancakes cool completely on a wire rack before storing. This prevents them from getting soggy and maintains their sandwich-ready texture. Load them up with your favorite breakfast sandwich fillings.

Don't overmix the batter: Gentle folding keeps pancakes light and fluffy rather than tough and dense.

Make them bread-sized: Pour 1/4 cup batter per pancake to create the perfect sandwich base that's not too thick or thin.

Let them cool completely: This step is crucial for meal prep - warm pancakes will create condensation and get soggy in storage.

Test your heat: The first pancake is always a test - adjust temperature if they're browning too quickly or cooking too slowly.

Did you make this recipe?Please let me know in the comments below how it turned out :)