Protein Oat Pancakes

Fluffy pancakes with oats and Greek yogurt for a better macro profile.

Ingredients

Add the rolled oats, eggs, Greek yogurt, ripe banana, baking powder, cinnamon, and salt to a high-powered blender or food processor. Blend on high speed for 45-60 seconds until the mixture is completely smooth with no visible oat chunks. If using a regular blender, you may need to blend in two batches.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter, coconut oil, or cooking spray. Let it heat for 1-2 minutes until you feel warm heat radiating from the surface.
Pour 1/4 cup of batter for each pancake onto the center of the skillet, leaving about 2 inches between pancakes. The batter will spread naturally.
Cook for 2-3 minutes without moving them. You'll know they're ready to flip when bubbles form across the surface and the edges look slightly set and dry. The bottom should be golden brown when you peek underneath with a spatula.
Carefully flip each pancake and cook the second side for 1-2 minutes until golden brown and cooked through. If the pancake still seems wet or undercooked, it may need another 30 seconds.
Transfer the cooked pancakes to a warm plate or serving platter and keep warm while you cook the remaining batter.
Serve the pancakes warm, topped with your choice of toppings such as berries, Greek yogurt, maple syrup, or almond butter.

Batter thickness: If your batter seems too thick to pour easily, thin it slightly with 1-2 tablespoons of milk or water. It should pour like thick cake batter, not dough.
Make-ahead: Prepare the dry ingredients the night before in a small container. In the morning, blend with the wet ingredients for a quick breakfast.
Temperature tip: Medium heat is key—too hot and the outsides will brown before the insides cook through; too cool and they'll be dense and soggy.
Topping ideas: Top with fresh berries, a dollop of Greek yogurt, cinnamon, sliced banana, or drizzle with honey for extra protein and flavor.