Protein Oatmeal Blender Pancakes

Super fluffy and protein packed oatmeal blender pancakes that make for the perfect healthy breakfast. These protein pancakes are made from minimal ingredients like oat flour, Greek yogurt, eggs, and rolled oats and have no added sugars. Easily make ahead of time for meal prep or enjoy these delicious oat pancakes hot off the skillet.

Why you will love protein oatmeal blender pancakes

Whenever anyone says breakfast, I automatically think of a delicious stack of fluffy pancakes. There is simply nothing better! And these protein oatmeal blender pancakes fulfill your sweet breakfast cravings while still being healthy, nutritious, and protein packed. They combine a few healthy ingredients such as greek yogurt, rolled oats, eggs, and a dash of maple syrup to create the most delicious stack of fluffy pancakes!

Oat flour pancakes will be the perfect start to your day, with an excellent source of protein coming from the greek yogurt and fiber from the rolled oats. One of the best parts of this recipe is deciding what toppings you want to mix into pancakes. I love adding fresh blueberries to mine, but this part is simply the chef’s choice! Think chocolate chips, banana slices, chia seeds, or whatever you are craving.

Traditional blender pancakes usually call for a banana in the batter, but this one does not! That means if you do not like bananas, then these banana-less blender pancakes are for you!

Aside from how amazing they taste, this recipe is perfect for those of you who find yourself in a rush in the morning. This recipe requires you to throw the ingredients into the blender to make the batter, making clean up super easy. They are great for preparing an easy breakfast for the whole family, and everyone is guaranteed to love them!

How are these oat pancakes healthy?

These pancakes are so fluffy and delicious it is hard to believe they are healthy, but I promise, they are! By subbing rolled oats for traditional flour, this recipe can be made completely gluten-free. In addition, other ingredients like the greek yogurt and eggs add tons of nutrition. Greek yogurt is an excellent source of protein and calcium. PLus, it makes these oat flour pancakes supper fluffy.

This protein pancake recipe also cuts out refined sugars and instead uses pure maple syrup to give a hint of natural sweetness. They are perfect for fueling you for a busy day ahead and keeping you full and satiated throughout the morning. Safe to say, these fluffy oat pancakes will be a favorite in your household!

Ingredients in oatmeal blender pancakes

These healthy and fluffy blender pancakes call for minimal and fresh ingredients that are all good-for-you. From organic eggs to almond milk to old fashion rolled oats, here is what you will need to make this new breakfast favorite: 

• Eggs: You’ll need 2 eggs to help the batter hold all of the ingredients together and give these pancakes a fluffy texture. Eggs also are a great source of protein and nutrients!
• 2% or 5% Greek yogurt: Measure out 1/2 cup plain or vanilla Greek yogurt. This helps create the fluffiest pancakes ever and makes them protein-packed. 
• Almond milk or plant milk: I personally love almond milk because it is dairy-free and has a nice nutty flavor, but any milk should work! You’ll need 2/3 cup.
• Maple syrup: For natural sweetness, add 2 Tablespoons of pure maple syrup. This makes these oat flour protein pancakes refined sugar-free! You can also use honey or agave syrup.
• Vanilla extract: A dash of vanilla goes a long way; add 1.5 teaspoons into the blender.
• Rolled oats: We use 2 cups of gluten-free certified oats to keep this recipe gluten-free. Putting the oats in the blender will turn them into oat flour and make these oat flour pancakes much healthier than using refined flour.
• Baking powder: 2 teaspoons of baking powder give these oatmeal pancakes a little extra rise and fluff.
• Cinnamon: Finally, add in 1/2 teaspoon of cinnamon to make everything taste and smell amazing! 

Kitchen tools used

I love simple and easy recipes, especially those that don’t require tons of kitchen tools and allow for an easy clean-up. In fact, this healthy breakfast and brunch recipe only calls for 3 tools (including the measuring cups)! So here is a list of the few basic kitchen tools needed to make these fluffy oatmeal blender pancakes: 

• High Speed Blender
• Large non-stick skillet 
• Measuring tools: 1/2 teaspoon, 1 teaspoon, 1/3 cup, and 1/2 cup, 1 cup.

How to make fluffy protein oatmeal pancakes

These protein packed oatmeal blender pancakes are so easy to make. This recipe requires minimal steps and kitchen tools. In fact, you just add all the ingredients into a blender or food processor and blend until you have pancake batter. These are sure to be a crowd-pleaser for you and your family! Here is how you make the best protein oat flour pancakes:

The first step is adding the eggs, greek yogurt, almond milk, maple syrup, vanilla extract, rolled oats, baking powder, and cinnamon into a blender. You are going to want to blend until the batter is a smooth texture. This should only take about 20 to 40 seconds. Try not to over blend!

Then, let the pancake batter sit for 8 minutes while the heat your pan over medium low. You can transfer the batter to a mixing bowl or keep it in the blender.

Add a little butter or non-stick spray to the heated pan, then pour about 1/4 – 1/3 cup of oatmeal pancake batter onto the hot pan. Then add your desired mix-ins.

Cook the pancake for about 2 – 3 minutes until the edges firm up, and you see little bubbles on top. Then, gently flip and cook the other side for about 1 minute. This recipe should make about 12 – 16 pancakes.

Serve immediately with fresh fruit, maple syrup, nut butter, or honey. Enjoy your incredible protein blender pancakes!

Easy ingredient substitutions

• Rolled Oats: Simply use quick oats in place of the old fashion rolled oats. Do not use steal-cut oats.
• Maple Syrup: You can try and use honey or agave syrup in place of the sample syrup! Swap it out one for one.
• Cinnamon: You can spice things up and use pumpkin spice instead of cinnamon to give these oat flour protein pancakes all those warm Fall feelings!
• Almond milk: Use any type of unflavored nut milk here. You can try cashew milk, regular 2% milk, or skim milk.

Let me know if you make an ingredient swap in the comments!

Customizing oat flour pancakes

There are so many options for you to customize these no-banana protein oatmeal bender pancakes so it can be exactly how you like it! Here are some mix-in ideas: 

• Add blueberries: Blueberry pancakes are the best! Add by sprinkling a few fresh or frozen blueberries on top of each pancake right after you pour it into the skillet. Then, gently press down so they sink into the pancake batter.
• Add banana slices: I love banana pancakes! Add by placing a few thin banana slices on top of each pancake right after pouring it into the skillet. Gently press down, so they sink into the pancake batter and caramelize when you cook the other side of the pancake.
• Add chocolate chips: Chocolate chip pancakes are everybody’s dream breakfast; I mean, who doesn’t love gooey chocolate inside pancakes?! Add by sprinkling chocolate chips on top of each pancake right after you pour it into the skillet.
• Add chia seeds: If you want more omega-3 health benefits, add 1 Tablespoon of chia seeds to the batter before you start pouting it into the hot skillet. You can’t taste them, I promise!
• Add apple: Ever try apple pie pancakes? Well, they are delicious. Add by sprinkling a few small pieces of cut-up apple on top of each pancake right after you pour it into the skillet. Then, gently press down so they sink into the pancake batter.

Blender pancakes frequently asked questions (FAQ):

How to store leftover oatmeal pancakes:

One of the best parts of the oatmeal pancakes is that they are great for meal prep too! Simply store leftover oatmeal pancakes in individual airtight containers in the fridge for 2 – 3 days. Then, reheat by popping them into the oven at 350°F for 5 – 10 minutes until warm or in the microwave.

Can I freeze pancakes?

Yes, you can blender oat flour pancakes for up to 3 months. To freeze, allow the pancakes to cool completely and then place them in a zip lock or freezer safe bag.

How to reheat frozen pancakes:

Reheat frozen pancakes in the microwave by wrapping them in damp paper towels and heating at 20-second intervals until warm. Or reheat them in the oven in an oven-safe dish at 350 degrees F for 5 – 10 minutes or until warm in the middle.

How to meal prep blender pancakes:

Simply store in airtight containers in the fridge for up to 4 days. When ready to enjoy in the morning on your way to work, place in the microwave for around 1 minute until warm.

Can I add protein powder?

Yes, you can add extra protein by using protein powder. If this. is the case, then only use 1 + 3/4 cup rolled oats and then add 1 scoop of protein powder.

If you loved this healthy Breakfast recipe, check these out!

Need some more healthier, easy, and simple breakfast recipes? Here are some of my favorite Healthful Blondie meals to try out….

• Spinach Mushroom & Feta Quiche With Sweet Potato Crust
• Healthy Fluffy Chunky Monkey Banana Pancakes
• High Protein Cinnamon Banana Chia Oatmeal
• Healthy Peanut Butter & Jelly Banana Muffins
• Protein Chocolate Chip Baked Oats (Single Serve)

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Protein Oatmeal Blender Pancakes

Super fluffy and protein-packed oatmeal blender pancakes that make for the perfect healthy breakfast. These protein pancakes are made from minimal ingredients like Greek yogurt, eggs, and rolled oats and have no added sugars. Easily make ahead of time for meal prep or enjoy these delicious oat pancakes hot off the skillet. 

5 from 44 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Serving 4 servings

Ingredients

 

1x2x3x

• 2 egg
• 1/2 cup 2% or 5% Greek yogurt, plain or vanilla
• 2/3 cup almond milk or plant milk
• 2 Tbsp pure maple syrup
• 1.5 tsp vanilla extract
• 2 cups rolled oats
• 2 tsp baking powder
• 1/2 tsp cinnamon
• Optional mix-ins: blueberries, chocolate chips, banana slices, fresh fruit, chia seeds

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 1/4 - 1/3 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

TO STORE: in an airtight container in the fridge for 2 – 3 days or freeze for 2 - 3 months.

TO REHEAT: in oven at 350°F for 5 – 10 minutes until warm or in the microwave wrapped in a damp paper towel.

Nutrition

Calories: 239kcal | Carbohydrates: 36g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 310mg | Potassium: 238mg | Fiber: 4g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 2mg

Course Breakfast

Cuisine American, Healthy

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