Protein pancakes with yogurt and oats



preparation time: 15 minutes
cooking time: 15 minutes
difficulty: easy

for 12 pancakes

for the pancake dough

  • 175 g oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 lemon zest
  • 320 g My High Protein Yogurt vanilla
  • 80 ml milk
  • 40 g butter, melted
  • some oil for the pan

for serving

  • strawberries
  • blueberries
  • maple syrup
  • My High Protein Yogurt vanilla


Put oats in a blender and mix, then add baking powder and salt in a bowl and whisk together.

In another bowl, beat the egg with a fork, then add lemon zest and My High Protein Yogurt vanilla and whisk together.

Add the egg-yogurt mixture to the oats and whisk briefly. Add milk and the melted butter and mix everything together by hand to form a dough that is not too liquid.

Heat a frying pan and grease the bottom with a little oil. Then, using an ice cream scoop or a spoon, pour some dough into the hot pan. As soon as small bubbles appear on the surface (after about 2 minutes), turn over the pancakes and cook on the other side until golden brown.

Remove pancakes from pan, place on a plate and keep warm until all pancakes are ready.

Serve the protein pancakes while still warm with fresh fruit, maple syrup and My High Protein Yogurt vanilla.


Julia Morat

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