Description
These Oatmeal Protein Pancakes are a nutritious and delicious breakfast option packed with protein and whole grains. Made with rolled oats, protein powder, banana, and eggs, they blend easily to create a thick batter that cooks up fluffy and golden on the stovetop. Perfect for a high-protein healthy start to your day, topped with fresh fruit, nut butter, or maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 scoop vanilla or unflavored protein powder (about 30g)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- pinch of salt
Wet Ingredients
- 1 medium banana
- 2 large eggs
- ¼ cup milk of choice
- ½ teaspoon vanilla extract
For Cooking
- Cooking spray or oil for the pan
Instructions
- Prepare the batter: Add oats, protein powder, banana, eggs, milk, baking powder, cinnamon, vanilla extract, and salt to a blender. Blend until smooth and creamy. Let the batter sit for 2–3 minutes to thicken slightly, which helps achieve fluffy pancakes.
- Heat the skillet: Place a nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or oil to prevent sticking.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges begin to set, then flip carefully.
- Finish cooking: Cook the flipped pancakes for another 1–2 minutes until golden brown and cooked through.
- Serve warm: Plate the pancakes and top with your favorite toppings such as fresh fruit, nut butter, or a drizzle of maple syrup. Enjoy immediately for the best texture and flavor.
Notes
- To boost protein content further, add Greek yogurt or a second scoop of protein powder to the batter.
- If you prefer, substitute the banana with ¼ cup of applesauce for a different flavor and texture.
- Use certified gluten-free oats to make this recipe safe for gluten-sensitive individuals.
- Store leftovers in the fridge and reheat in a toaster or skillet for a quick breakfast.
