Maple Walnut Protein Pancakes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup oat flour (or blended rolled oats)
- 1 scoop (approx. 30g) vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon pure maple syrup
- 1/4 cup chopped walnuts
- 1/2 teaspoon vanilla extract
- Coconut oil or cooking spray for the pan
Instructions
- In a medium-sized mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and salt. Ensure there are no large clumps of protein powder so the texture remains consistent.
- In a separate small bowl, beat the egg and then stir in the almond milk, maple syrup, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. Gently fold in the chopped walnuts, saving a few for topping later.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil or a quick spray of cooking oil to prevent sticking.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until small bubbles form on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown.
Find it online: https://www.yucolor.com/breakfast/maple-walnut-protein-pancakes/