Oatmeal Protein Pancakes

Name: Oatmeal Protein Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 14 Small Pancakes
Ingredients: 2 cups rolled oats; 4 Tbsp Protein Powder of choice; 2 tsp baking powder; 1 tsp ground cinnamon; ½ tsp sea salt; 2 large eggs; 2 egg whites; 1 cup milk of choice***; 2 Tbsp pure maple syrup****; ½ cup chocolate chips; ⅓ cup Chopped pecans or walnuts

User Reviews

4.5

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
14 Small Pancakes
Calories
82 kcal
Course
Breakfast
Cuisine
American

Oatmeal Protein Pancakes

Tyler Espinosa

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Fluffy healthy oatmeal pancakes made with whole oats for a delicious, healthy breakfast! These tasty pancakes are easy to customize to your heart's delight!

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Ingredients

Servings

2 cups rolled oats
4 Tbsp Protein Powder of choice optional*
2 tsp baking powder
1 tsp ground cinnamon optional
½ tsp sea salt
2 large eggs
2 egg whites ⅓ cup**
1 cup milk of choice***
2 Tbsp pure maple syrup****

Optional Additions:

½ cup chocolate chips
⅓ cup Chopped pecans or walnuts

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Instructions

Transfer the rolled oats to a high-powered blender or a food processor and blend on high speed for 30 seconds, or until a flour forms.
Add the protein powder, baking powder, ground cinnamon and sea salt and blend to combine (dry ingredients).
Transfer the rest of the wet ingredients (eggs, egg whites and milk of choice) to the blender and blend on medium speed until everything is combined.
Allow the batter to sit for 10 minutes. It will thicken substantially during this time.
Heat a large nonstick skillet (or electric griddle) over medium heat and add enough avocado oil (or melted butter or coconut oil) to generously coat the surface. Once the skillet has heated up for a few minutes, pour batter onto the hot surface, making any size pancakes you like.
If desired, sprinkle the batter with chocolate chips, blueberries or chopped nuts.
Cook the pancakes until it appears as though the sides have firmed up, about 2-3 minutes, then flip and continue cooking another 1 to 3 minutes or until the pancakes are cooked through. The pancakes should be slightly golden brown on each side. If they are too light in color, increase the heat to medium-high heat. If you find the pancakes are getting too dark too quickly, decrease to medium-low heat.
Repeat for the remaining batter. If you'd like, you can keep the finished pancakes on a baking sheet in the oven (set it to its lowest temperature setting) until you're ready to serve the whole family.
Serve pancakes with your favorite toppings such as butter, pure maple syrup, almond butter (or nut or seed butter of choice), fresh fruit such as bananas, fresh berries, etc. My favorite way of eating these is spreading both butter and Nuttzo on the pancakes and adding a small drizzle of maple syrup or honey.

Notes

*If you don’t add protein powder, increase the amount of oats to 2 ¼ cups.
**You can substitute 1/3 cup of plain yogurt for the egg whites. Additionally, for even more protein, substitute some of the milk for more egg whites.
***I use oat milk. Any non-dairy milk or regular milk will work.
****Replace the pure maple syrup with a granulated sweetener like cane sugar, brown sugar, maple sugar or sugar-free sweetener if you’d like. You can also omit it altogether.
Store leftover pancakes in an airtight container in the refrigerator for up to 1 week or in a freezer bag in the freezer for up to 2 months.

Nutrition Information

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Serving 1Pancake (of 14) Calories 82kcal (4%) Carbohydrates 12g (4%) Protein 5g (10%) Fat 2g (3%) Cholesterol 27mg (9%) Sodium 182mg (8%) Fiber 1g (4%) Sugar 1g (2%)