Fluffy Easy 3-Ingredient Protein Pancakes with Greek Yogurt
These fluffy protein pancakes combine just three simple ingredients—eggs, oats, and Greek yogurt—for a quick, nutritious, and delicious breakfast that’s perfect for busy mornings or post-workout fuel.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 large eggs (room temperature)
- 1 cup rolled oats (90 g)
- 1/2 cup Greek yogurt (120 g, full-fat or low-fat)
Instructions
- Place 1 cup (90 g) of rolled oats into a blender or food processor. Pulse or blend until the oats reach a fine, flour-like consistency, about 30 seconds to 1 minute.
- Add 2 large eggs and 1/2 cup (120 g) Greek yogurt to the blender. Optionally add a pinch of cinnamon or 1 teaspoon vanilla extract. Blend for about 30 seconds until the batter is smooth and creamy.
- Heat a non-stick skillet over medium heat for 2-3 minutes. Lightly grease if necessary.
- Pour about 1/4 cup (60 ml) of batter per pancake onto the skillet, leaving space between pancakes.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
Use room temperature eggs for better batter consistency. Let the batter rest for 5 minutes before cooking to improve fluffiness. If batter is too thick, add a tablespoon of milk; if too thin, add more oat flour. Cook on medium heat to avoid burning.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 265
- Sugar: 3
- Sodium: 90
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 27
- Fiber: 3.5
- Protein: 19
Keywords: protein pancakes, Greek yogurt pancakes, easy breakfast, 3-ingredient pancakes, healthy pancakes, gluten-free pancakes, quick breakfast