YOUR GROCERY LIST
0 recipes
Build Your Grocery List
Add recipes you plan to cook. Adjust what you need to buy, and then export your list.
Email successfully sent!
Done
Done

Save your favorite recipes MAKE AN ACCOUNT

What’s happening in the kitchen SIGN UP NOW

Protein Oatmeal Pancakes

A perfect start of lazy mornings in bed.

 

Ingredients

Ingredients
Servings:
g
Rolled Oats
tsp
Baking Powder
g
Vanilla Protein Powder
Eggs
g
Skyr Yoghurt
tsp
Vanilla Extract
tbsp
Coconut Oil
tbsp
Maple Syrup
Seasonal Fruits
topping
Calories
per serving
337
Carbs
28
Protein
18
Fat
14

Instructions

Preparing In The Kitchen
  1. Place the oats in a blender and blend until powdery.
  2. Add in all remaining ingredients and blend until smooth and no pockets of powder remain.
  3. Heat 2 tablespoons of coconut oil in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes.
  4. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 2-3 minutes.
  5. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 2-3 minutes more.
  6. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more oil between each batch.
  7. Serve immediately with fresh seasonal fruits.

Preparing In The Kitchen
  1. Place the oats in a blender and blend until powdery.
  2. Add in all remaining ingredients and blend until smooth and no pockets of powder remain.
  3. Heat 2 tablespoons of coconut oil in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes.
  4. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 2-3 minutes.
  5. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 2-3 minutes more.
  6. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more oil between each batch.
  7. Serve immediately with fresh seasonal fruits.

You May also love

Tahini Banana Bread

Kiwi Matcha Bowl

Granola Bars a la Ottolenghi

WE believe in

Real food
Real people
Real Life

Our Values

JOIN THE BITERY NEWSLETTER

Find out first, what’s going on in the kitchen. Get special treats and bites.

Save Your Favorite Recipes. Make an Account Here.

The bitery

Help & Support

Give us a Hug

Facebook Instagram Linkedin Pinterest Twitter

2022. © The Bitery GmbH. All rights reserved.

Change your language on the web

English
German

Search

Recipe box

LOG in

Facebook Instagram Pinterest

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.