Description
Savory Protein Pancakes
Fluffy, cheesy, high-protein pancakes perfect for breakfast, lunch, or post-workout fuel
Ingredients
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½ cup plain Greek yogurt
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2 large eggs
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¼ cup oat flour or whole wheat flour
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¼ cup shredded cheese (cheddar, mozzarella, or feta)
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½ teaspoon baking powder
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¼ teaspoon salt
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1 tablespoon chopped fresh herbs (chives, parsley, or dill)
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Optional: black pepper, garlic powder, chili flakes, or smoked paprika
- Oil or butter, for cooking
Instructions
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Mix the base
In a medium bowl, whisk together the Greek yogurt and eggs until completely smooth. -
Add dry ingredients
Stir in the flour, baking powder, salt, and any optional seasonings until just combined. Do not overmix. -
Fold in flavor
Gently fold in the shredded cheese and fresh herbs. The batter will be thick. -
Heat the pan
Heat a non-stick skillet over medium heat and lightly grease with oil or butter. -
Cook the pancakes
Spoon about ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and the bottom is golden. Flip and cook another 1–2 minutes until cooked through. - Serve warm
Enjoy immediately or keep warm while cooking remaining pancakes.
Notes
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Gluten-free: Use oat flour or almond flour
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Dairy-free: Use thick plant-based yogurt and dairy-free cheese
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Extra flavor: Add everything bagel seasoning or sun-dried tomatoes
- Meal prep: Store cooked pancakes in the fridge up to 4 days or freeze up to 2 months