Do you ever wish your favorite cozy breakfast could give you a little more staying power? That’s exactly the thought that sparked this recipe for me, Kelsey.
I adore a classic fluffy pancake, but sometimes I need a morning meal that truly sticks with me.
Why This Recipe Works
These pancakes solve that hunger puzzle beautifully, and they do it with ingredients you can feel good about. There’s no regular flour here, no refined sugar sneaking in.
Instead, we’re building on a base of wholesome rolled oats and natural sweetness. The best part? You whiz it all together in a blender, making the process wonderfully simple and quick.
Ingredients Needed for the Recipe
Just ten simple items come together to create something special. Here’s what you’ll need and why each one matters.
- Whole Rolled Oats: These form the hearty, flourless foundation of the batter. Use gluten-free oats if needed.
- Milk: Any kind you love works here. Dairy milk, almond, or oat milk are all great choices.
- Very Ripe Banana: It adds moisture and a gentle sweetness. The spottier, the better for flavor.
- Whole Milk Greek Yogurt & Avocado Oil: They bring richness and a tender texture to the pancakes.
- Eggs & Baking Powder: Our dynamic duo for lift. They make the pancakes light and fluffy.
- Protein Powder: The star for that filling factor. I use an unflavored pea protein, but your favorite will do.
- Vanilla Extract & Maple Syrup: For warmth and a touch of sweetness, both in the batter and on top.
- Sea Salt: A pinch to make every other flavor sing beautifully.
How to make Protein Pancakes?
The method is as straightforward as it gets, honestly. In about twenty minutes, you’ll have a stack ready to go.
Step 1 – Blend the Batter
Place all your ingredients directly into the blender. A little tip? Start with the milk and wet ingredients at the bottom.
This helps everything blend into a perfectly smooth batter without any stubborn oat chunks.
Step 2 – Transfer and Stir
Pour the blended mixture into a large mixing bowl. Give it a gentle but thorough stir with a spatula.
This ensures everything, especially any protein powder, is evenly distributed throughout.
Step 3 – Cook to Golden Perfection
Heat a nonstick skillet or griddle over medium heat and lightly brush it with oil. For each pancake, use about a third cup of batter.
Cook for roughly ninety seconds to two minutes per side. You’re looking for a lovely golden brown color and bubbles on the surface before flipping.
Step 4 – Adjust and Finish
The batter will naturally thicken as it rests between batches. If it gets too thick, just stir in a tablespoon or two of extra milk.
Also, don’t be afraid to lower the heat as your pan gets hotter to prevent over-browning.
Step 5 – Serve Warm
Slide those golden cakes onto a plate immediately. Drizzle with plenty of maple syrup, of course.
Then, dig into a breakfast that’s both comforting and remarkably sustaining.
Delicious Ways to Serve Them
While maple syrup is a classic, this is where you can really get creative. Think of these pancakes as your delicious, protein-packed canvas.
A dollop of creamy peanut butter or almond butter melts wonderfully into the warm surface. Fresh berries, sliced bananas, or even a handful of toasted nuts add fantastic texture.
For a truly decadent yet balanced touch, a spoonful of extra Greek yogurt on the side is just perfect.
Tips
- If your batter seems too thick right after blending, a splash more milk will fix it. The consistency should be pourable but not runny.
- Patience is key with the first flip. Wait for those bubbles to form and pop on top, and the edges should look set.
- Keep finished pancakes warm in a single layer on a baking sheet in a low oven (about 200°F) while you cook the rest.
- Don’t press down on the pancakes with your spatula while they cook. Let them stay fluffy and light.
Answering Your Questions
You might be wondering about a few swaps or how to plan ahead. Let’s clear those up right now.
To make these dairy-free, simply use plant-based milk and swap the Greek yogurt for an extra half a banana. The recipe is quite forgiving.
And yes, they freeze like a dream. Let cooked pancakes cool completely, then layer them between parchment paper in a freezer bag.
They’ll keep for up to three months. Reheat straight from the freezer in a toaster or microwave for a speedy breakfast any day of the week.
Protein Pancakes Recipe
Description
These protein pancakes are easy to make with 10 simple ingredients. They're a delicious, healthy breakfast that actually keeps you full till lunch! Made in a blender with no flour or refined sugar, they rely on whole rolled oats, banana, Greek yogurt, and protein powder for a nutrient-dense morning meal. Ready in just 20 minutes!
ingredients
Instructions
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In a blender, place the milk, banana, eggs, yogurt, avocado oil, maple syrup, vanilla, oats, protein powder, baking powder, and salt. Blend until smooth.Add liquid ingredients first for easier blending.
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Pour the mixture into a large bowl and stir to ensure the batter is evenly combined.Recommended to catch any unblended bits, especially if using a less powerful blender.
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Heat a nonstick skillet over medium heat and brush lightly with oil. Use a ⅓-cup measuring cup to pour the batter into the pan, working in batches as necessary.
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Reduce the heat to medium-low and cook for 1½ to 2 minutes per side, or until golden brown on the outside and cooked through in the middle.If pancakes brown too fast, lower heat to prevent burning before the center cooks.
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The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 tablespoons more milk as needed.
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Serve warm with maple syrup, fresh fruit, Greek yogurt, or peanut butter.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2.5g13%
- Cholesterol 185mg62%
- Sodium 620mg26%
- Potassium 560mg16%
- Total Carbohydrate 32g11%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 24g48%
- Calcium 25 mg
- Iron 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Blender tip: Always add liquids first to help the blades move freely and blend oats smoothly.
- Don’t like banana? Substitute with ½ cup unsweetened applesauce or an extra ¼ cup Greek yogurt—the banana flavor is mild but adds natural sweetness.
- Make ahead: Cooked pancakes freeze well for up to 3 months. Reheat in a toaster or microwave for a quick breakfast.
- Dairy-free version: Use almond or oat milk and replace yogurt with an extra banana or dairy-free yogurt alternative.
