Salted Caramel Protein Pancake Stacks with Whipped Greek Yogurt

These towering pancake stacks combine workout-fueling protein with dessert-like indulgence. The secret? A batter blended with oat flour, vanilla protein powder, and creamy Greek yogurt creates extra-fluffy layers. Topped with an easy 3-ingredient salted caramel sauce and lightly sweetened yogurt, this viral-worthy breakfast delivers 25g protein per serving.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup oat flour
• 1 scoop vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp sea salt
• 2 eggs
• 3/4 cup Greek yogurt
• 1/3 cup almond milk
• 1 tsp vanilla
• For caramel: 1/2 cup coconut sugar, 3 tbsp butter, 2 tbsp heavy cream, 1/2 tsp sea salt
• For topping: 1/2 cup whipped Greek yogurt mixed with 1 tsp honey

Instructions

1. Blend oat flour, protein powder, baking powder, and salt in a blender.
2. Add eggs, Greek yogurt, almond milk, and vanilla. Blend until smooth.
3. Heat non-stick pan over medium-low heat. Pour 1/4 cup batter per pancake.
4. Cook 2-3 minutes until bubbles form, then flip and cook 1 minute more.
5. Make caramel: Melt coconut sugar and butter in saucepan over medium heat.
6. Once bubbling, remove from heat and stir in cream and sea salt.
7. Stack pancakes, alternating layers with whipped yogurt mixture.
8. Drizzle generously with warm caramel sauce.
9. Top with extra yogurt dollop and flaky sea salt.
10. Serve immediately while caramel is still warm.

Chef's Note

Pro tip: Let batter rest 5 minutes after blending - this helps oats absorb moisture for fluffier pancakes. Use a high-quality whey or plant-based protein powder for best texture.

Make-Ahead Tips

Store leftover pancakes (without toppings) in airtight container for 3 days. Reheat in toaster. Caramel sauce keeps refrigerated for 2 weeks - reheat gently before using.

Substitutions

Dairy-free: Use coconut yogurt and plant-based protein powder. Nut-free: Substitute oat milk for almond milk.