Breakfast Protein Pancakes

6 medium pancakes (≈ 2 hearty servings)

Ingredient	Metric	U.S. measure	Role
Rolled oats, quick or regular	40 g	½ cup	Complex-carb base
Whey-protein isolate, unflavored	40 g	½ cup (loosely packed)	Complete protein & bulk
Baking powder	5 g	1 tsp	Lift
Fine sea salt	1 g	pinch	Balances flavor
Large eggs	2	—	Structure & emulsifier
Liquid egg whites	60 g	¼ cup	Extra lean protein
Non-fat Greek yogurt	60 g	¼ cup	Tender crumb & tang
Unsweetened almond milk	120 mL	½ cup	Batter fluidity
Brazza™ sweetener	10 drops	—	Sweetness (≈ 10 g sugar)
Pure vanilla extract	5 mL	1 tsp	Aroma
Coconut oil (for griddle)	5 g	1 tsp	Non-stick & flavor

Blitz oats in a blender/processor (10 s) until fine.

In a bowl whisk oat flour, whey isolate, baking powder, and salt.

In a pitcher blend eggs, egg whites, yogurt, almond milk, vanilla, and all 10 Brazza™ drops until smooth.

Pour wet into dry; whisk just until lumps vanish. Batter should nap the spoon; if overly thick add 1–2 Tbsp almond milk.

Heat a non-stick skillet or griddle to medium, wipe with coconut oil. Pour ¼-cup ladles; cook 2 min until bubbles set, flip, finish 1 min.

Top with fresh berries, a spoon of yogurt, or a drizzle of zero-sugar syrup.

(Totals calculated with whey isolate, non-fat yogurt, and 1 tsp coconut oil for the whole batch.)

Sweeter? Add 2–3 extra Brazza™ drops for kids’ palates.
Gluten-free? Use certified-GF oats.
Higher carbs for endurance days: swap half the almond milk for unsweetened apple sauce.
Vegan variant: replace eggs/whites with 80 g aquafaba + 1 Tbsp ground flax; switch whey to pea-protein isolate (texture will be slightly denser).

Enjoy pancakes that keep blood sugar steady, taste like the weekend, and supply ~⅔ of your morning protein target—all powered by Brazza™.