Protein Pancakes

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In a large mixing bowl whisk together all dry ingredients including oat flour, protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon and nutmeg for about 20 seconds. Make a well in the center.
In a second medium mixing bowl whisk together Greek yogurt, eggs, water, oil and vanilla until well blended.
Pour wet ingredients in with dry ingredients and whisk until combined. Let batter rest 5 to 10 minutes to thicken.
Heat a non-stick griddle or 12-inch non-stick skillet over medium heat or heat an electric griddle to 350 degrees.
Spray pan lightly with non-stick cooking spray (such as avocado oil spray). Scoop 1/3 cup pancake batter out and pour onto griddle (if it’s very thick you can spread it out with the bottom of the measuring cup or a spatula, it should be about 4.5-inches wide).
Let cook until golden brown on bottom, about 1 minute. Flip pancake and cook on opposite side until golden brown and just barely cooked through in center (light moisture in center is fine it will set off heat. Reduce burner temp as needed if pancakes are browning too quickly).
Transfer pancakes to a cooling rack and repeat process until all of the batter has been used up.

*Use oat flour that it’s store-bought such as Quaker or Bob’s Red Mill Oat Flour, as it’s finely ground and is necessary for this recipe. Homemade from ground whole oats doesn’t have the right texture.
**I recommend a not so thick Greek yogurt here such as Chobani or a store brand. Those such as Fage are too thick and produced pancakes that were more dry.
Pancakes are best the day they are prepared. Because of the oat flour and protein powder they tend to dry out over time. They will keep in the fridge for a few days and you can spritz with a little avocado oil spray after rewarming in the microwave to add moisture.

Protein Pancakes#