Protein Pancakes

• porties: 2

Ingrediënten

½ cup rolled oats (blended into flour or use oat flour)

1 scoop (25–30g) vanilla protein powder (whey or plant-based)

1 egg (or 2 egg whites)

¼ cup Greek yoghurt (adds protein + creaminess)

¼–½ cup unsweetened almond milk (adjust for consistency)

½ tsp baking powder

½ tsp cinnamon

Pinch salt

Optional: ½ mashed banana or 1 tsp maple syrup for mild sweetness

1 tsp coconut oil or olive oil (for the pan)

Toppings (choose a combo):

1 tbsp natural peanut butter or almond butter

Fresh berries (anti-inflammatory and PCOS-friendly)

1–2 tbsp Greek yoghurt or cottage cheese

Sprinkle of chia or hemp seeds

Drizzle of sugar-free maple syrup or cinnamon

Instructies

Combine oats, protein powder, egg, yoghurt, milk, baking powder, cinnamon, and salt.

Blend until smooth (or whisk well in a bowl). Batter should be thick but pourable.

Heat a non-stick pan over medium heat and lightly grease with oil.

Pour ~¼ cup batter per pancake. Cook 2–3 minutes per side until golden and fluffy.

Stack pancakes, top with yoghurt or nut butter, berries, and seeds.