Pancake Bites (High-Protein)

A close-up of chocolate chip muffins stacked together, with honey being drizzled onto a bitten muffin on top. The muffins are golden brown, studded with chocolate chips, and look freshly baked—reminiscent of decadent pancake bites in both size and irresistible appeal.

Pancake Bites (High-Protein)

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These soft and fluffy protein pancake bites are made with oat flour, Greek yogurt, eggs, vanilla protein powder, and mini chocolate chips. Bake the whole batch in a mini muffin pan for an easy make-ahead breakfast you can store in the fridge and reheat all week.

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Prep Time10

Cook Time12

Rest Time15

Total Time37

Servings: bites

Author: Molly Thompson

INGREDIENTS

2 large eggs
1/2 cup plain Greek yogurt
3 Tablespoons milk any kind
2 Tablespoons maple syrup or stevia
1 teaspoon vanilla extract
1 1/2 cups oat flour
2 scoops vanilla protein powder I like Be Well by Kelly Grass
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1-2 Tablespoons flax meal optional
1/4 cup mini chocolate chips plus more for topping

INSTRUCTIONS

Preheat the oven to 350°F and spray a mini muffin tin with nonstick spray.
In a large bowl, whisk together the eggs, Greek yogurt, milk, maple syrup, and vanilla.
2 large eggs, 1/2 cup plain Greek yogurt, 3 Tablespoons milk, 2 Tablespoons maple syrup or stevia, 1 teaspoon vanilla extract
In a separate bowl, stir together the oat flour, protein powder, baking powder, salt, optional flax meal, and mini chocolate chips.
1 1/2 cups oat flour, 2 scoops vanilla protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1-2 Tablespoons flax meal, 1/4 cup mini chocolate chips
Add the dry ingredients to the wet ingredients and stir until combined. Let the batter rest on the counter for 15–20 minutes so the oat flour can absorb the liquid.
Stir the batter well again, especially if using chocolate chips. Use a heaping tablespoon to divide the batter between the prepared mini muffin cups, filling them all the way.
Bake for 11–12 minutes, until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs. Cool slightly in the muffin tin and serve warm, or store for later.

Notes

Don’t add too many chocolate chips: I tested 1/2 cup and found it was too much. 1/4 cup worked much better. Add extra mini chips on top if you want more chocolate.

Special Tools + Products (affiliate): Be Well by Kelly Protein Powder | Mini muffin tin

Nutrition

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