Extra Fluffy Overnight Oats Protein Pancakes
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipeshighProteinovernightOatsextraFluffymealPrepoatmealBase
Nutrition (per serving)
460Calories
54 gProtein
46 gCarbs
12 gFat
8 gSugar
390 mgSalt
Ingredients
- ¾ cup (~75g) Rolled oats
- 2 scoops (~60g) Vanilla whey or plant protein powder
- ¾ cup Greek yogurt (non-fat)
- 4 large (whipped for extra fluff) Egg whites
- 1½ tsp Baking powder
- ½ tsp Cinnamon
- ¼ cup (for batter) Unsweetened almond milk
- pinch Salt
Method
- The night before: Mix oats, protein powder, Greek yogurt, cinnamon, salt, and almond milk in a bowl. Cover and refrigerate overnight (oats soften and batter becomes fluffier).
- Next morning: Whip egg whites to stiff peaks. Gently fold into the overnight oat mixture in two additions to keep air bubbles.
- Add baking powder last and fold lightly.
- Heat non-stick pan over medium-low. Lightly grease.
- Scoop ⅓ cup batter per pancake. Cook 3–4 minutes until bubbles appear and edges set (lower heat preserves fluffiness).
- Flip gently and cook 2–3 minutes more until golden.
- Serve with fresh fruit, sugar-free syrup, or extra Greek yogurt.
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