Oatmeal Protein Pancakes
User Reviews
4.5
Oatmeal Protein Pancakes
Description
The Oatmeal Protein Pancakes recipe starts by processing rolled oats into a flour-like consistency before combining them with protein powder, baking powder, cinnamon, and salt. The wet ingredients — eggs, egg whites, and milk — are blended in next, resulting in a thick batter that rests briefly to thicken further before cooking.
Cooking in a well-oiled skillet or griddle develops pancakes with a tender interior and slightly firm edges. Optional additions like chocolate chips or nuts can be added on top once the batter is poured for extra flavor and texture contrasts.
These pancakes work well for anyone aiming for a satisfying, protein-enriched breakfast that offers both flavor and substance. Customizing with different milk types or omitting protein powder is possible without compromising the base texture.
Leftovers keep well refrigerated for a week or frozen up to two months and can be reheated gently.
Ingredients
- 2 cups rolled oats
- 4 Tbsp protein powder optional, of choice
- 2 tsp baking powder
- 1 tsp ground cinnamon optional
- ½ tsp salt sea salt
- 2 egg large
- 2 egg ⅓ cup, white
- 1 cup milk of choice
- 2 Tbsp maple syrup pure
Optional Additions:
- ½ cup chocolate chips
- ⅓ cup pecans or walnuts, chopped
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 omitting protein powder, increase oats to 2¼ cups to maintain batter consistency.
- Plain yogurt can replace egg whites if desired, and additional egg whites can boost protein content.
- Any type of dairy or non-dairy milk is suitable for the recipe.
- Maple syrup can be substituted with other sweeteners or skipped entirely.
- Store cooked pancakes in an airtight container in the refrigerator for up to one week or freeze for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Small Pancakes
Amount Per Serving
Calories 82 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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