We absolutely LOVE these make ahead protein pancakes! These were originally adapted from Mel’s Kitchen Cafe. I however wanted only whole wheat flour and more protein in mine. We enjoy these fluffy, flavorful pancakes at least twice a week and I certainly can’t complain about over 20 grams of protein per serving!
Remember that you can find my homemade syrup here.
The batch makes about 10 cups of mix and can be stored in the fridge for a month or more. That means you have easy peasy meals in your breakfast rotation.
- 4 Cups Oatmeal (pulsed in the blender, Vitamix, or Cuisinart to make a rough flour)
- 5 Cups whole Wheat Flour (Trader Joes has a reasonably priced one)
- 3 Tablespoons Sugar
- 3 Tablespoons Baking Powder
- 1 Tablespoon Baking Soda
- 1 Cup Canola Oil
- To make the pancakes morning of:
- Per 1 cup of mix - 1 egg and one cup of plain greek yogurt (or milk or a mix)
- Mix together ingredients together - it helps to use forks or a pastry blender to mix in the oil.
- Store in the fridge for up to one month.
- The morning (or evening) that you want to make pancakes combine 1 cup of mix with one egg and one cup of plain greek yogurt with a whisk. We've found that 3 Cups of mix feeds 4 hungry people.
What are your family’s go-to high protein breakfasts? How do your kids feel about them? Comment with your favorites!