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Protein Pancakes with Oats and Orange

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Protein Pancakes with Oats and Orange are fluffy, protein-packed pancakes made with wholesome oats, Greek yogurt, and fresh citrus flavor. Perfect for breakfast, post-workout meals, or meal prep, they offer a delicious balance of nutrition and taste.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/4 cup milk of choice
  • Fresh orange segments (optional topping)
  • Greek yogurt (optional topping)
  • Maple syrup (optional topping)
  • Chopped almonds (optional topping)
  • Fresh berries (optional topping)

Instructions

  1. Add the oats to a blender and blend until they resemble a coarse flour.
  2. Add the protein powder, baking powder, cinnamon, and salt to the blender.
  3. Add the eggs, Greek yogurt, orange juice, orange zest, vanilla extract, and milk.
  4. Blend until a smooth batter forms.
  5. Let the batter rest for 5 minutes to thicken slightly.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease if needed.
  7. Pour about 1/4 cup of batter onto the skillet for each pancake.
  8. Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to set.
  9. Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
  10. Repeat with the remaining batter.
  11. Serve warm with your favorite toppings.

Notes

  • Fresh orange juice and zest provide the brightest citrus flavor.
  • Quick oats can be substituted for rolled oats.
  • Add blueberries, raspberries, or chocolate chips for variation.
  • For a dairy-free version, use plant-based yogurt and milk.
  • Store cooled pancakes in the refrigerator for up to 4 days.
  • Freeze pancakes for up to 3 months and reheat as needed.

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