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Oats blended into pancake batter with protein powder, drizzled with honey for quick energy. This pre workout stack burns slow and steady through your training.
Add rolled oats to a blender and blend on high until a fine flour forms, about 30 seconds.
Combine the oat flour, protein powder, baking powder, salt, and cinnamon in a large bowl and whisk to mix evenly.
In a separate bowl, beat eggs with milk until frothy, then slowly pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
Heat a nonstick skillet over medium heat and lightly coat with nonstick cooking spray. Allow the pan to preheat for 2 minutes for even browning.
Pour about 1/4 cup batter per pancake into the skillet, cook each for 2–3 minutes or until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes until golden; adjust heat lower if pancakes begin to darken too quickly.
Transfer cooked pancakes to a plate, keep covered with a clean towel to retain moisture until all batter is used.
Drizzle pancakes immediately with honey before serving for best flavor and slow-burning energy.
