Can I make this gluten-free?

Absolutely! Just use certified gluten-free oat flour - I get mine by blending gluten-free rolled oats. Works like a charm every time.

What's the best protein powder to use?

My go-to is vanilla whey protein - it blends beautifully. But plant-based powders work too! Just avoid the super-chalky ones. A pro tip: if your batter gets too thick with plant protein, add an extra splash of milk.

Can I make the batter ahead?

You bet! Mix it up the night before and store in the fridge. The baking powder stays active, so you'll still get those fluffy little bites in the morning.

Why are my pancake dots sticking?

Two likely culprits: either your pan wasn't hot enough before adding batter, or you flipped them too soon. Wait for those bubbles to form completely before attempting the flip!

20g Protein Pancake Cereal for a Powerful Morning Boost

Description

A fun twist on traditional pancakes, protein pancake cereal is bite-sized and packed with protein for a nutritious breakfast.

Ingredients

1 cup oat flour
1 scoop protein powder (vanilla or unflavored)
1 egg
1/2 cup milk (dairy or plant-based)
1 tsp baking powder
1 tsp vanilla extract
1 tbsp honey or maple syrup
Pinch of salt

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Instructions

Mix oat flour, protein powder, baking powder, and salt in a bowl.
Add egg, milk, vanilla extract, and honey. Stir until smooth.
Heat a non-stick pan over medium heat.
Pour small dots of batter (about 1/2 tsp each) onto the pan.
Cook for 1-2 minutes until bubbles form, then flip and cook for another minute.
Repeat until all batter is used.
Serve in a bowl with milk and toppings of your choice.

Notes

Use a squeeze bottle for easier pouring.
Adjust milk for thinner or thicker batter.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 5 mins
Cook Time: 10 mins
Category: Breakfast
Method: Stovetop
Cuisine: American