Blender Protein Pancakes
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Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
14 pancakes (serves 4)
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Calories
78 kcal
Blender Protein Pancakes
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These fluffy protein pancakes are packed with 21 grams of protein per serving! Make the batter in the blender, then griddle them up. Easy!
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Ingredients
- 1 ½ cups rolled oats or quick oats; do not use steel-cut oats or instant oats
- 2 banana about 1 ½ cups once mashed, very large
- ⅓ cup yogurt plain, Greek
- 1 egg large
- ¾ cup egg white, liquid form
- ½ cup protein powder about two scoops, vanilla or chocolate
- 1 ½ teaspoons baking powder I recommend aluminum-free
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- butter for cooking the pancakes, or oil
Toppings:
- maple syrup
- Greek yogurt vanilla flavor
- Fresh fruit
- peanut butter
Instructions
- If you'd like to keep the pancakes warm between batches, preheat the oven to 200°F. Place the oats in the bottom of a blender. Pulse a few times to grind.
- Add the bananas in a few chunks, Greek yogurt, whole egg, liquid egg whites, protein powder, baking powder, cinnamon, salt, and nutmeg.
- Blend on high speed, stopping to scrape down the blender a few times as needed, until the batter is super smooth and well combined, about 2 minutes depending upon your blender. Let the batter rest for at least 10 minutes.
- Heat a griddle or non-stick skillet over medium-high (400°F). Brush lightly with olive oil or melt a little butter in the pan. Pour the batter by 1/4 cupfuls (use a measuring cup and leave some room for them to spread) onto the heated griddle and cook for 3 minutes on the first side, until the edges look dry and some bubbles form on top. Flip and continue to cook for 1 to 2 additional minutes.
- Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.
Notes
- TO STORE: Refrigerate protein pancakes in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Warm leftover protein pancakes in a toaster (on a medium setting) or the microwave.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. Reheat directly from frozen.
- TO STORE: Refrigerate protein pancakes in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Warm leftover protein pancakes in a toaster (on a medium setting) or the microwave.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. Reheat directly from frozen.
Nutrition Information
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Serving
1pancake
Calories
78kcal
(4%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.3g
(2%)
Trans Fat
0.001g
(0%)
Cholesterol
21mg
(7%)
Potassium
163mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
136IU
(3%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14pancakes (serves 4)
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 78kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 21mg | 7% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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