My Go-To Protein Pancake Recipe

Who said pancakes were only for Sundays?

My absolute favorite protein-packed breakfast (or meal prep idea) to add to your week. This recipe is made to be both quick and require minimal ingredients. You don't want to sleep on these (literally - they are my motivation to wake up after my alarm).

What You'll Need

• Sprouted Oats (blended into flour, I used One Degree Sprouted Oats)

• Protein Powder (I used ATP Labs Beef Collagen Protein Vanilla)

• Free-Run Eggs

• Unsweetened Vanilla Almond Milk

• Baking Powder

What To Do

• Blend 2 cups of sprouted oats in a blender or food processor. You won't need all this makes for the recipe, but I always make extra oat flour to store in a ziplock because I promise you'll want to make another batch very soon.

• Begin to heat a non-stick pan to medium-high heat.

• Meanwhile, in a small-medium bowl, add 1/2 cup of your homemade oat flour, 1/2 scoop of protein powder, and 1 tsp baking powder, and mix the dry ingredients thoroughly.

• To the combined dry ingredients, add 1 egg and 1/4 cup of almond milk. Mix thoroughly until a batter forms.

• Once your pan is brought to medium-high heat, spoon the batter into the pan. I like to make my pancakes medium-sized, usually 2 spoonfuls of batter each (although you can make them whatever size you like!)

• Allow pancakes to cook on one side until you see it bubble evenly, then flip. Leave for 1-2 minutes then add to your plate to start your stack.

• Since the batter is on the runnier side, the pancakes will turn out thinner and perfect for stacking. Once you've used all the batter and you have your final stack, I top them with a spoon of greek yogurt, runny peanut butter, and of course, maple syrup.

• Last step: enjoy & don't forget to share a pic before they're gone xo