Korean Hotteok-Style Oat Protein Pancakes (Sweet Filled)

Name: Korean Hotteok-Style Oat Protein Pancakes (Sweet Filled)
Ingredients: 1½ scoops (~45g) Vanilla whey protein powder; ¾ cup (~75g) Rolled oats (blended); 5 large Egg whites; 1 tsp Baking powder; 3–4 tbsp total Filling: Brown sugar alternative + cinnamon + chopped nuts; ⅓ cup Unsweetened almond milk; pinch Salt

A recipe from the Bmarchai Recipes collection.

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Korean Hotteok-Style Oat Protein Pancakes (Sweet Filled)

Nutrition (per serving)

510Calories

50 gProtein

52 gCarbs

16 gFat

10 gSugar

420 mgSalt

Ingredients

1½ scoops (~45g) Vanilla whey protein powder
¾ cup (~75g) Rolled oats (blended)
5 large Egg whites
1 tsp Baking powder
3–4 tbsp total Filling: Brown sugar alternative + cinnamon + chopped nuts
⅓ cup Unsweetened almond milk
pinch Salt

Method

Blend rolled oats into flour.
In a bowl, mix oat flour, protein powder, baking powder, and salt.
Add egg whites and almond milk. Mix into a thick, sticky batter (hotteok dough is denser than regular pancakes).
Let batter rest 10 minutes.
Heat non-stick pan over medium-low. Lightly grease.
Scoop ~⅓ cup batter onto pan and flatten slightly. Immediately add 1–1½ tsp filling (brown sugar alternative + cinnamon + nuts) in the center.
Cover with another small scoop of batter (~2 tbsp) to encase the filling.
Cook 3–4 minutes per side on low heat until golden and filling is melted inside (press gently with spatula).
Serve hot — filling will be gooey and caramel-like.