PUBLIC HEALTHY REMAKE

Protein Pancake Stack

Name: Protein Pancake Stack
Total time: 20 min
Yield: 2
Ingredients: 80 g Rolled oats; 180 ml Egg whites; 1 Banana; 120 g Greek yogurt; 150 g Mixed berries; 1 tsp Honey

Fluffy oat pancakes with berries and yogurt cream.

Weekend pancakes remade with oats, egg whites and Greek yogurt — still fluffy, still delicious.

2 servings · nutrition per serving

Nutrition information is an estimate and is not medical or dietary advice.

390 kcalCalories

28.0 gProtein

20 minTotal time

2Servings

Why this remake works

Oats, egg whites and Greek yogurt build a higher-protein batter than a plain flour-and-sugar mix.
Banana helps sweeten and bind the batter.
Berries and a light honey drizzle finish the stack without a heavy syrup pour.

Ingredients

Rolled oats

80 g

Egg whites

180 ml

Banana

Greek yogurt

120 g

Mixed berries

150 g

Honey

1 tsp

Method

Blend or mash the rolled oats, egg whites, banana and half of the Greek yogurt into a thick batter. Rest 2 minutes so the oats hydrate.
Heat a non-stick pan over medium heat. Spoon the batter into 2–3 pancakes without overcrowding the pan.
Cook until bubbles form and the edges look set, then flip and cook until golden on both sides.
Stack the pancakes and finish with the remaining Greek yogurt and mixed berries.
Drizzle lightly with the honey and serve while the stack is still fluffy.

Chef tips

Medium heat prevents burnt outsides and undercooked centres.
If the batter seems too stiff, loosen with a splash of water — keep it thicker than crepe batter.

Nutrition per serving

390 kcalCalories

28.0 gProtein

48.0 gCarbs

10.0 gFat

Nutrition values are estimates and may vary depending on ingredients, brands, and preparation.

Create my own version

Also try Generate Meal from ingredients you have, or Day Plan for a full day of meals.