Fluffy Protein Pancakes (No Protein Powder!)

1. 1

   Whisk 3 large egg whites, 1/2 cup plain Greek yogurt, 1 tablespoon maple syrup, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl until combined.

2. 2

   Sprinkle 2/3 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda evenly over the yogurt mixture and stir with a flexible spatula until just combined. Do not overmix. Let sit for 5 minutes. Meanwhile, heat a large nonstick or cast-iron skillet over medium heat.

   5 min
3. 3

   Brush the skillet with 1 teaspoon of the neutral oil. Add 3 to 4 (1/4-cup) portions of the batter to the pan, spacing them evenly apart. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, 3 to 4 minutes. Reduce the heat to medium-low if the pancakes are cooking too quickly.

   3 min
4. 4

   Flip the pancakes. Cook until the second side is golden-brown, 2 to 3 minutes more. Transfer to a plate or a 250°F oven if you want to keep them warm. Brush the skillet with the remaining 1 teaspoon neutral oil and repeat cooking the remaining batter.

   2 min

Recipe Notes

1. 5

   Storage: Refrigerate leftover pancakes in an airtight container for up to 5 days. Alternatively, stack the pancakes with parchment paper between them and freeze for up to 2 months.