Protein Pancakes with Oat Flour (Gluten-Free)

In a mixing bowl, add the wet ingredients, including 1/2 cup Greek yogurt, 2 tablespoons maple syrup, 1 tablespoon light olive oil, 1/4 cup milk, 1 teaspoon vanilla extract, and 2 eggs and whisk until smooth.
Add the dry ingredients, including 1/4 cup protein powder, 3/4 cup oat flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon and whisk just until combined. Allow the batter to rest for 10 minutes.
Preheat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Don’t Overmix: For the perfect protein pancakes, stir the batter just until combined to keep the pancakes fluffy.

Check Your Protein Powder: Some protein powders can dry out the batter—if it seems too thick, add a splash more milk.

Use a Hot Pan: Preheat the skillet to avoid sticking and achieve even browning.

Batch Cooking: Keep cooked pancakes warm in a low oven while you finish the batch.

Test for Doneness: Look for bubbles on the surface and golden edges before flipping.

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