Description
A refined breakfast featuring protein-enriched pancakes under a yogurt-citrus sauce and toasted seeds, balancing sweetness and acidity for an elevated morning dish.
Ingredients
Scale
- 1 cup rolled oats, finely ground into flour
- 1/2 cup vanilla or unflavored whey protein
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 large egg
- 2 large egg whites
- 3/4 cup milk (dairy or unsweetened almond)
- 1 tbsp neutral oil
- 1 tsp pure vanilla extract
- 3/4 cup plain Greek yogurt
- 1 tbsp honey or maple syrup
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp toasted mixed seeds (pumpkin, sunflower)
- 1/2 cup fresh berries or poached fruit
- Optional: 1–2 tbsp nut butter or a dusting of finely grated dark chocolate
Instructions
- Prepare the oat flour: pulse rolled oats in a blender until fine and sift into a bowl.
- Whisk dry ingredients: combine oat flour, protein powder, baking powder, and salt.
- Combine wet ingredients: whisk egg, egg whites, warm milk, oil, and vanilla until slightly frothy.
- Fold wet into dry: stir gently until just combined; rest for 5 minutes.
- Heat the pan: warm a nonstick skillet over medium-low heat.
- Cook pancakes: spoon 3–4 small pancakes into the skillet; cook until edges set and bubbles form, then flip and cook until golden.
- Make the sauce: whisk Greek yogurt with honey, lemon zest, and juice until glossy.
- Assemble bowls: stack pancakes, spoon sauce over them, scatter toasted seeds and berries, and finish with optional toppings.
Notes
Serve sauce at room temperature and add to warm pancakes just before eating. Cool leftovers completely before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg