I’m really not even sure where to start with this one. I mean it pretty much says it all in the name. Pancakes, protein, cookies, healthy. This one pretty much ticks all the boxes you could ever want for a tasty breakfast or post-workout meal.
For the pancakes, I used cookies & cream protein, some Greek yogurt, egg, whole wheat flour, and that was pretty much it. The pancakes are layered with Greek yogurt mixed with more cookies & cream protein. Finally, I topped the pancakes with some chocolate chips and a few Oreos. Fun fact, this particular cookies & cream protein uses Oreo as it source for the cookie pieces in the protein.
I got the chance to try a new protein this month, and this is one of the tasty things I have made with it so far. It is I-PLX protein from Precision Nutrition. They are a Canadian company who reached out to me and sent me some of their protein to try. So far, I have to say I’m impressed with flavor and quality. It also has some probiotics in it to support digestion and immune health.
So, if you want something healthy, delicious, packed with protein, and sure to satisfy your sweet tooth, you can’t go wrong with these protein pancakes!
PrintCookies & Cream Oreo Protein Pancakes
- Prep Time: 10 mins
- Cook Time: 7 mins
- Total Time: 17 mins
- Yield: 1 serving 1x
Description
Fluffy cookies & cream protein pancakes layered with cookies & cream protein yogurt mixture, and topped with chocolate chips and more cookies for an amazing healthy and delicious treat.
Ingredients
- 1 scoop cookies and cream protein powder
- 1/4 cup whole wheat flour (oat flour for gluten free)
- 1/2 tsp. baking powder
- 1 container (150g) vanilla greek yogurt, divided
- 1 whole egg
- 1/2 cup milk (I used almond)
- 2 chocolate sandwich cookies (Oreos)
- chocolate chips for topping
Instructions
- Preheat pan or griddle to medium/high heat.
- Add protein powder, flour, baking powder, 1/3 of vanilla yogurt (50g), egg, and milk to a bowl. Gently mix together until combined and a smooth batter forms. Be careful not to over mix.
- Spray pan with nonstick spray. Spoon batter onto pan with spoon to make 4 medium-sized pancakes.
- Cook for 3-4 minutes, or until bubbles start to form on the top. Flip and cook another 2-3 minutes until done. May need more or less time depending on cooking temperature.
- Crush up 1 sandwich cookie. Add to remaining vanilla yogurt and mix in. Top cooked pancakes with vanilla yogurt cookie mixture. Top with another cookie, and chocolate chips if desired. Enjoy!
Nutrition
- Serving Size: 1 recipe
- Calories: 530
- Sugar: 16
- Fat: 11
- Carbohydrates: 53
- Fiber: 13
- Protein: 55