Protein Oatmeal Blender Pancakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
239 kcal
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Course
Breakfast
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Cuisine
American, International
Protein Oatmeal Blender Pancakes
Description
This recipe begins by combining eggs, Greek yogurt, almond milk, maple syrup, vanilla extract, rolled oats, baking powder, and cinnamon in a blender until smooth. After resting, the batter produces pancakes when poured onto a heated pan greased lightly with butter or oil. Cooking over medium-low heat firm ups the edges and bubbles form on top before flipping to cook briefly on the other side.
The pancakes are moist with a soft crumb and subtly spiced by cinnamon. Mix-ins such as blueberries, chocolate chips, or banana slices add bursts of flavor and variety to the batter. The method uses common ingredients to turn oats into a protein-rich breakfast option that is easy to prepare in a blender.
Serve pancakes warm with syrup, fresh fruit, or nut butter to enhance texture and flavor. For larger batches, pancakes can be kept warm in an oven set to low temperature. Leftovers store well refrigerated or frozen and reheat effectively with oven or microwave methods.
Ingredients
- 2 egg
- ½ cup Greek yogurt plain or vanilla, 2% or 5% fat
- ⅔ cup almond milk or plant milk
- 2 tablespoon pure maple syrup
- 1.5 teaspoon vanilla extract
- 2 cups rolled oats
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- blueberries chocolate chips, banana slices, fresh fruit, chia seeds, optional mix-ins
Instructions
- Add eggs, Greek yogurt, almond milk, maple syrup, vanilla extract, rolled oats, baking powder, and cinnamon in a blender. Blend until smooth for about 20 to 40 seconds.
- Let the batter sit for 8 minutes while you heat your pan. You can transfer it to a mixing bowl or keep it in the blender.
- Heat a large nonstick pan over medium-low heat. Lightly butter or oil the pan with non-stick spray.
- Pour about ¼ - ⅓ cup of batter onto the hot pan and add desired mix-ins. Cook for about 2 - 3 minutes until the edges firm up and you see little bubbles on top. Gently flip and cook the other side for about 1 minute.
- Serve immediately with fresh fruit, maple syrup, nut butter, or honey!
- *If making a large batch, I recommend preheating oven to 200 F and keeping pancakes warm while making the entire batch.
Notes
- Store any leftover pancakes in an airtight container in the refrigerator for 2 to 3 days or freeze for up to 3 months.
- Reheat refrigerated pancakes in a 350°F oven for 5 to 10 minutes or microwave wrapped with a damp paper towel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 310mg | 13% |
| Potassium | 238mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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