Protein Oat Pancakes
Pancakes that are as wholesome as your intentions to hit the gym later? We’ve all been there. These Protein Oat Pancakes are the perfect balance of cozy and clean, made with blended oats, mashed banana, and a scoop of vanilla protein powder to keep things light, satisfying, and gym-plan approved (in spirit, at least).
Whether you’re powering through a Monday or easing into a weekend, these pancakes bring all the fluffy comfort with a little extra fuel to carry you through.
Before you get started
Here’s your quick prep checklist:
- Blend rolled oats if you’re not using pre-made oat flour
- Mash your banana until smooth
- Choose your milk (any dairy-free or dairy option works)
- Set out a nonstick skillet and a spatula
- Lightly grease your pan with oil or butter of choice
- Have your toppings ready: berries, syrup, nut butter, whatever you love
Once everything’s in place, it’s just mix, cook, and stack.
What You Need To Make Protein Oat Pancakes
You’ll find exact amounts in the recipe card below. Here’s what you’ll need:
- Oat flour (or blended oats)
- Vanilla protein powder (any favorite brand works, Just Ingredients was used here)
- Baking powder
- Ground cinnamon
- Egg (or flax egg for vegan option)
- Milk of choice (homemade almond was used, but any will do)
- Vanilla extract
- Mashed banana (or yogurt for variation)
These ingredients come together to create fluffy, naturally sweetened pancakes packed with protein and fiber.
How To Make Protein Oat Pancakes
In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, and cinnamon.
In another bowl, mix the mashed banana, egg (or flax egg), milk, and vanilla extract until well combined.
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Pour the wet mixture into the dry ingredients. Stir gently just until everything is combined—don’t overmix, or your pancakes might turn out dense.
Heat a nonstick skillet over medium heat and lightly grease it with oil or butter. Once hot, scoop small amounts of batter onto the pan. Cook for 2 to 3 minutes per side, flipping when bubbles form and the edges begin to set.
Repeat with the remaining batter, adjusting heat as needed to prevent burning.
Stack your pancakes and top with fresh berries, a drizzle of maple syrup, a pat of butter, or anything your breakfast-loving heart desires.
Frequently Asked Questions
Can I make these vegan?
Yes! Just swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) and use a plant-based milk.
Can I skip the banana?
You can sub in ¼ cup yogurt or applesauce if banana’s not your thing.
What kind of protein powder works best?
A clean, vanilla plant-based or whey protein powder works great. Avoid ones with artificial sweeteners or thickening agents that may affect texture.
Can I store leftovers?
Yes, store in the fridge for up to 3 days or freeze and reheat in the toaster.
What toppings go well with these?
Berries, nut butter, maple syrup, coconut yogurt, or even a sprinkle of granola.
Protein Oat Pancakes
Ingredients
Instructions
- In a bowl, whisk oat flour, protein powder, baking powder, and cinnamon.
- In another bowl, mix mashed banana (or yogurt), egg, milk, and vanilla.
- Gently mix wet and dry ingredients until just combined (don’t overmix!).
- Heat a nonstick pan over medium heat and lightly grease it. Pour small scoops of batter and cook for 2-3 minutes per side, flipping when bubbles form.
- Stack them up and top with berries, butter, and maple syrup!
