Protein Pancakes
Ingredients
3 large eggs- ½ cup whole-milk plain Greek yogurt
1 tablespoon maple syrup
2 teaspoons vanilla extract
⅔ cup all-purpose flour
1 teaspoon baking powder- ½ teaspoon baking soda
2 teaspoons olive oil
Instructions
- Whisk 3 large eggs, 1/2 cup plain Greek yogurt, 1 tablespoon maple syrup, 2 teaspoons vanilla extract in a large bowl until combined.
- Sprinkle 2/3 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda evenly over the yogurt mixture and stir with a flexible spatula until just combined. Do not overmix. Let sit for 5 minutes. Meanwhile, heat a large nonstick or cast-iron skillet over medium heat.
- Brush the skillet with 1 teaspoon of the neutral oil. Add 3 to 4 (1/4-cup) portions of the batter to the pan, spacing them evenly apart. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, 3 to 4 minutes. Reduce the heat to medium-low if the pancakes are cooking too quickly.
- Flip the pancakes. Cook until the second side is golden-brown, 2 to 3 minutes more. Transfer to a plate or a 250°F oven if you want to keep them warm. Brush the skillet with the remaining 1 teaspoon neutral oil and repeat cooking the remaining batter.
Notes
A fun weekend breakfast. The batter can be kept in the fridge for 3 days in a sealed container if you want to prepare it in advance. Cooked pancakes can be frozen and reheated in the microwave, toaster or fry pan.
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