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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.

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