These Protein Packed Pancakes are a balanced, blood sugar-friendly twist on a classic breakfast favourite. Packed with protein, this recipe helps slow down digestion and stabilize blood sugar levels. The use of gluten-free rolled oats provides complex carbohydrates and fibre, which can help reduce blood sugar spikes.
The raspberry coulis is naturally sweetened with monk fruit, a low-glycemic alternative to sugar, making it a safe and satisfying topping without the blood sugar rollercoaster. With no refined flour or added sugars, this pancake recipe supports steady energy and satiety.
Ingredients
Protein Packed Pancakes
1 cup + 1 tbsp old fashioned gluten-free rolled oats
2 ¼ tsp baking powder
¼ cup vanilla protein powder
3 large eggs
1/3 cup plain nonfat Greek yogurt
¼ tsp vanilla extract
1 tbsp melted coconut oil
2 ¼ tsp baking powder
¼ cup vanilla protein powder
3 large eggs
1/3 cup plain nonfat Greek yogurt
¼ tsp vanilla extract
1 tbsp melted coconut oil
Raspberry Coulis
1 lb raspberries (fresh or frozen)
2 tbsp monk fruit sweetener
½ tsp lemon juice
2 tbsp monk fruit sweetener
½ tsp lemon juice
Instructions
- Add raspberries and monk fruit sweetener to a small sauce pan. Smash with a potato smasher or whisk to get the juices flowing.
- Cook raspberries over medium-low heat for 10 minutes, or until softened. Continue to smash raspberries into small pieces if needed while cooking.
- Add lemon juice to raspberries and stir to combine.
- Remove from heat and strain sauce through a fine mesh strainer over a bowl. Note: sauce will thicken as it chills and can be made ahead of time. Serve warm or at room temperature over pancakes.
- Blend the oats in a blender until it reaches a smooth flour texture.
- Add in the baking powder, vanilla protein powder, eggs, Greek yogurt, vanilla extract and melted coconut oil. Blend until smooth.
- Heat a non-stick skillet over medium-low heat and add some cooking spray to coat the pan
- Drop ¼ cup portions of the batter onto the hot skillet. Cook the pancakes until small bubbles appear on the surface. Lift and flip the pancake using a spatula and continue to cook for another 1-2 minutes, or until cooked through. Repeat until all batter has been used.