Protein Pancakes

• khẩu phần: Makes: ~6 pancakes
• tổng thời gian: 12 minutes

Nguyên liệu

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

½ cup nonfat plain Greek yogurt

2 large eggs

1 tsp baking powder

½ tsp vanilla extract (optional)

Pinch of salt

Optional: 1–2 tsp zero-calorie sweetener

Hướng dẫn

Mix the Batter

In a bowl, whisk together eggs and Greek yogurt until smooth and creamy.

Add oat flour, baking powder, salt, vanilla, and sweetener (if using).

Mix until just combined.

Let the batter rest for 2–3 minutes to thicken slightly.

Heat the Pan

Heat a non-stick skillet or griddle over medium-low heat.

Lightly coat with cooking spray.

Cook the Pancakes

Pour about 2–3 tablespoons of batter per pancake.

Cook for 2–3 minutes, until bubbles form and edges look set.

Flip and cook another 2–3 minutes until golden brown and cooked through.

Serve Warm

Serve immediately with:

Fresh berries

Sugar-free syrup

Extra nonfat Greek yogurt

A light dusting of powdered sweetener

These WW-Friendly Protein Pancakes are soft, fluffy, and beautifully golden on the outside with a tender, moist center. Thanks to oat flour and nonfat Greek yogurt, they’re naturally high in protein while remaining low in SmartPoints.

They’re satisfying without being heavy and provide steady energy — no mid-morning crash. Perfect for busy mornings, meal prep, or a healthy weekend brunch, these pancakes deliver classic comfort with a smart, balanced twist.

You get all the cozy pancake vibes — just lighter and more filling.

Nutrition (Approximate Per Pancake – No Toppings)

Calories: ~90

Protein: 6–7g

Fat: ~2g

Carbohydrates: ~10g

Fiber: ~1g

Estimated WW Points

Points vary slightly by brand and personal plan — always scan to confirm.)

1–2 points per pancake

3 pancakes = ~3–5 points

Nonfat Greek yogurt = 0 points (on most plans)

Fresh berries = 0 points

Tips for Perfect Pancakes

Cook on medium-low heat to avoid over-browning.

If batter feels too thick, add 1–2 tablespoons of milk.

For thicker pancakes, let batter rest 5 minutes.

Double the batch and refrigerate for quick weekday breakfasts.