protein pancakes

Ingredients

• 1 cup rolled oats
• 1 scoop protein powder (vanilla or unflavored)
• 1 cup milk (dairy or non-dairy)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon honey or maple syrup (optional)
• 1 tablespoon butter or oil for cooking

Instructions

1. In a blender, combine rolled oats, protein powder, milk, baking powder, vanilla extract, and salt.
2. Blend until smooth. If the batter is too thick, add a little more milk, 1 tablespoon at a time, until you reach your desired consistency.
3. Heat a lightly oiled griddle or frying pan over medium heat.
4. Pour 1/4 cup of batter onto the hot griddle for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve immediately with your favorite toppings.

Notes

• For fluffier pancakes, sift the dry ingredients before mixing.
• Don't overmix the batter, as this can result in tough pancakes.
• Use a non-stick griddle or frying pan to prevent sticking.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• Experiment with different flavors by adding blueberries, chocolate chips, or spices to the batter.