These fluffy and delicious pancakes are packed with protein to keep you feeling full and satisfied. They're perfect for a healthy and hearty breakfast or a quick and easy snack. The vanilla flavor is subtle and complements the sweetness of the maple syrup and fruit toppings.

Yields: 8 pancakes
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

• 1 scoop vanilla protein powder
• 1/2 cup all-purpose flour
• 1/2 cup oats
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup water
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together protein powder, flour, oats, baking powder, baking soda, and salt.
2. Combine wet ingredients: In a separate bowl, whisk together egg, milk, water, maple syrup, and vanilla extract.
3. Make batter: Gradually add wet ingredients to dry ingredients, stirring until just combined. Be careful not to overmix.
4. Cook pancakes: Heat a large frying pan over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles appear on the surface and the edges look set, then flip and cook until golden brown on the other side.
5. Serve: Serve pancakes immediately with your favourite toppings, such as fruit, whipped cream, or a drizzle of honey or maple syrup.

Tips:

• For a thicker batter, add more oats or flour.
• For a thinner batter, add more milk or water.
• To make these pancakes gluten-free, use gluten-free flour and oats.
• To mix it up you can also add ingredients such as chocolate chips, blueberries, or banana slices.

Author: Matt Hough – Director & Founder of CollagenX

Matt Hough is an Australian entrepreneur, business leader and Director & Founder of CollagenX, an Australian nutrition company specialising in evidence-based collagen peptides and nutritional products for healthy ageing, muscle health, mobility, recovery and sports nutrition. Matt’s work focuses on translating scientific research and nutritional evidence into practical, transparent and purpose-driven nutritional formulations. He is closely involved in product development, formulation, ingredient selection, research, quality, regulatory considerations and the strategic development of CollagenX. His particular areas of interest include collagen peptides, protein nutrition, muscle health and anabolic resistance, healthy ageing, connective tissue, tendon and joint health, recovery, glycine, leucine and sports nutrition. Matt also draws on a background in business management, quality systems, regulatory compliance and health-sector operations. His approach to nutrition is grounded in evidence, meaningful ingredient selection, appropriate dosing, product quality and transparency. Through the CollagenX blog, Matt explores the science behind collagen, protein and nutritional supplementation, helping consumers better understand the research, ingredients and formulation decisions behind the products they use.