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High Protein Low Calorie Pancakes (Under 350 Calories) - Fluffy, Easy, and Filling

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings

Ingredients
  

  • 1/2 cup (120 g) nonfat plain Greek yogurt
  • 1 large egg white (or 3 tablespoons liquid egg whites)
  • 1/3 cup (30 g) quick oats (or oat flour)
  • 1 scoop (25–30 g) vanilla whey or whey-casein blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1–2 teaspoons granulated sweetener (or a few drops of liquid sweetener)
  • 1/2 teaspoon vanilla extract
  • 2–4 tablespoons water or unsweetened almond milk (to thin)
  • Spray oil or a light brush of oil for the pan
  • Optional: cinnamon, blueberries, or sliced strawberries for topping

Instructions
 

  • Blend or mix the base. Add yogurt, egg white, oats, protein powder, baking powder, baking soda, salt, sweetener, vanilla, and 2 tablespoons of water/almond milk to a bowl. Stir until smooth. If using whole oats and you want a finer texture, blend everything until silky.
  • Adjust thickness. The batter should be pourable but thick. Add more liquid 1 tablespoon at a time if needed. Thick batter makes fluffier pancakes.
  • Preheat the pan. Heat a nonstick skillet over medium to medium-low. Lightly coat with spray oil.
  • Cook low and slow. Pour 3–4 small pancakes. Cook until bubbles appear and edges look set, 2–3 minutes. Flip gently and cook 1–2 more minutes. Reduce heat if they brown too fast.
  • Repeat. Lightly re-spray between batches if needed. Keep finished pancakes warm under a clean towel.
  • Top smart. Add fresh berries, a dusting of cinnamon, or 1–2 teaspoons of nut butter. For syrup lovers, use a light drizzle or a sugar-free version to stay under 350 calories.