Protein Pancakes
Delicious, fluffy protein pancakes packed with oats and protein powder, perfect for a nourishing breakfast.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 scoop (about 30g) vanilla or unflavored protein powder
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional) Add for a warm flavor.
- 1 teaspoon vanilla extract (optional) For added flavor.
- pinch salt
- Cooking spray or a little oil for the pan
Instructions
Preparation
- Add the rolled oats, protein powder, eggs, milk, baking powder, cinnamon (if using), vanilla extract (if using), and salt to a blender.
- Blend on high until the mixture is smooth and well combined, about 30-60 seconds.
- Let the batter rest for a minute or two to thicken slightly.
Cooking
- Preheat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a little oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip gently and cook the other side until golden brown, another 1-2 minutes.
- Repeat with the remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with your favorite toppings.
Notes
For perfect pancakes, use a high-speed blender, let the batter rest, and keep the heat on medium. Adjust consistency with more milk if too thick. For fluffy pancakes, separate egg whites, beat to soft peaks, and fold in before cooking. Variations include dairy-free options and add-ins like bananas, nuts, or chocolate chips.