Healthy Protein Pancake Muffins [Dairy Free]

Making pancakes just got easier! No need to stand over a pan because these pancakes are baked in the oven. The muffin form makes them thick and fluffy, and really convenient for meal-prep. It's also nutritious, high in protein, and dairy free.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine Universal

Servings 8 muffins

Ingredients

½ cup + 2 tablespoons all purpose flour
¼ cup oat flour or blended oats
2 scoops unflavored collagen peptides protein powder*
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon oil
2 large eggs
1 teaspoon vanilla extract
½ cup nondairy milk such as oat milk
2 tablespoons maple syrup
2 tablespoons flaxseed meal
optional add-ins 8 tablespoons total of chocolate chips, chopped fruit, etc.**

Instructions

Preheat oven to 350 degrees. Grease a muffin tin, or line with wrappers and set aside.
In a medium bowl, whisk the eggs until frothy. Mix in the wet ingredients: oil, vanilla, milk, and maple syrup. Then whisk in the dry: flour, oat flour, protein powder, baking powder, salt, and flaxseed meal.
If you want the same add-ins for the entire batch, add them now and mix until combined. Otherwise, fill in the muffin tin and mix in the toppings individually. Bake for about 10-15 minutes--time will depend on the size of the muffins and the add-ins. You'll know it's done when the top springs back when lightly pressed (if underbaked it will sink). Enjoy!

Notes

*Please note that I have only tried this recipe with collagen. Different types of protein powder will affect the taste and texture very differently, so try at your own risk. If you use a different type of protein, I would still advise to use one that is unflavored, or reduce the maple syrup.

**The baking time will be different depending on the add-ins. If you use fruit, it will take longer because you are adding additional liquids.