🥞 WW-Friendly Protein Pancakes

Fluffy, filling, and low in points

Makes: ~6 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes

🛒 Ingredients

• ½ cup oat flour (or ½ cup rolled oats blended into flour)

• ½ cup nonfat plain Greek yogurt

• 2 large eggs

• 1 tsp baking powder

• ½ tsp vanilla extract (optional)

• Pinch of salt

• Optional: 1–2 tsp zero-calorie sweetener

👩‍🍳 Instructions

1️⃣ Mix the Batter

In a bowl, whisk together eggs and Greek yogurt until smooth and creamy.
Add oat flour, baking powder, salt, vanilla, and sweetener (if using).
Mix until just combined.

Let the batter rest for 2–3 minutes to thicken slightly.

2️⃣ Heat the Pan

Heat a non-stick skillet or griddle over medium-low heat.
Lightly coat with cooking spray.

3️⃣ Cook the Pancakes

Pour about 2–3 tablespoons of batter per pancake.

Cook for 2–3 minutes, until bubbles form and edges look set.
Flip and cook another 2–3 minutes until golden brown and cooked through.

4️⃣ Serve Warm

Serve immediately with:

• Fresh berries

• Sugar-free syrup

• Extra nonfat Greek yogurt

• A light dusting of powdered sweetener

These WW-Friendly Protein Pancakes are soft, fluffy, and beautifully golden on the outside with a tender, moist center. Thanks to oat flour and nonfat Greek yogurt, they’re naturally high in protein while remaining low in SmartPoints.

They’re satisfying without being heavy and provide steady energy — no mid-morning crash. Perfect for busy mornings, meal prep, or a healthy weekend brunch, these pancakes deliver classic comfort with a smart, balanced twist.

You get all the cozy pancake vibes — just lighter and more filling.

🥗 Nutrition (Approximate Per Pancake – No Toppings)

• Calories: ~90

• Protein: 6–7g

• Fat: ~2g

• Carbohydrates: ~10g

• Fiber: ~1g

💙 Estimated WW Points

(Points vary slightly by brand and personal plan — always scan to confirm.)

• 1–2 points per pancake

• 3 pancakes = ~3–5 points

• Nonfat Greek yogurt = 0 points (on most plans)

• Fresh berries = 0 points

🔥 Tips for Perfect Pancakes

• Cook on medium-low heat to avoid over-browning.

• If batter feels too thick, add 1–2 tablespoons of milk.

• For thicker pancakes, let batter rest 5 minutes.

• Double the batch and refrigerate for quick weekday breakfasts.

❓ Frequently Asked Questions

Can I use regular flour instead of oat flour?

Yes, but oat flour keeps them lighter and slightly higher in fiber. All-purpose flour will work but may change texture and points.

Can I make these dairy-free?

You can substitute dairy-free yogurt, but protein content and texture may vary.

Can I make them in a blender?

Yes! Add all ingredients to a blender and blend until smooth for an ultra-easy batter.

Can I freeze them?

Absolutely. Let cool completely, stack with parchment paper between layers, and freeze up to 2 months. Reheat in toaster or microwave.

Why are my pancakes dense?

Overmixing or cooking on high heat can cause density. Keep heat moderate and mix just until combined.

Can I add mix-ins?

Yes! Try blueberries, mini chocolate chips (sugar-free), or cinnamon.