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Oatmeal Protein Pancakes
4.5 from 141 votes

Oatmeal Protein Pancakes

Oatmeal Protein Pancakes blend rolled oats, optional protein powder, and cinnamon with eggs and milk to produce a thick batter that yields hearty, filling pancakes. These pancakes are ideal for those seeking a substantial breakfast or snack option with added protein. Optional mix-ins like chocolate chips or nuts add texture and sweetness while complementing the wholesome oat base.

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

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

    Cup of Yum
  1. 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.
  2. Add the protein powder, baking powder, ground cinnamon and sea salt and blend to combine (dry ingredients).
  3. 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.
  4. Allow the batter to sit for 10 minutes. It will thicken substantially during this time.
  5. 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.
  6. If desired, sprinkle the batter with chocolate chips, blueberries or chopped nuts.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 14 Small Pancakes

Amount Per Serving

Calories 82

% 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.