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
Ingredients
- 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
Nutrition
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Sarah says
Have to admit, I made these 2 seconds after you posted them. SO GOOOOOOOOD WOW!
Madi G says
Nothing like Sunday morning pancakes!!! I added banana and chocolate chips and they were PERFECT. Thank you Tati 💖
Brynn Murray says
Perfection on a plate! Made mine with blueberries a heavy pour of maple syrup…absolutely delish!! Not only do they taste good, but they’re good for you!!!
Saskia C says
Don’t take this comment lightly… I don’t even like pancakes, YET these were killer!!
Ashley Isenberg says
such an easy and delicious breakfast! love them and will be making them again tomorrow!
Tati Chermayeff says
So happy to hear this!!
Genesis says
I loved this recipe!!! I tried it as waffles instead and added a little bit of vanilla protein powder. No regrets 🤤 me and my boyfriend loved it!!!
Tati Chermayeff says
Aw thank you so much!!!
Stephanie Orr says
Made these delicious pancakes this morning & all I have to say is WOW. My new go-to pancake recipe!!! So good!!!
Maxi says
My go to breakfast! I forgot to comment after making these for the first time, but better late than never. You will not be disappointed! These pancakes are fluffy, healthy and easy to make. I also love the protein in them without protein powder (doesn’t sit well with my stomach). Anyways try these!!!
Nick says
IN LOVE WITH THIS RECIPE! It is so easy and so delicious!
Kate says
Amazing. So good. Make them weekly,
Andrea says
Forgot to leave a comment the first 10 times I made these pancakes. They are SO SO SO delish. Ill never stop making them
Carla Jenkins says
These Pancakes look delicious and
I plan to try them!! Thanks so very much for the recipe and the especially the detailed information
you were nice enough to provide,
also!! Thanks again and Happy
Cooking During the the Holidays.
Sarah Anderson says
I make this recipe almost every single weekend for me and my roommates. It is a great one. The pancakes are fluffy and the protein addition is fabulous.
Tati Chermayeff says
Sarah, thank you so much for this comment and review! I am in love with these pancakes too!
Kara says
Really good recipe. I found it filling and added honey on top of mine for a little sweetness. Overall I will make is again
Mikki says
Great receipe, thx! I added vegan protein powder in the mix and topped it off with some peanut butter and banana, super healthy and packed full of protein for a good work out! 🥰
Elizabeth says
So delicious. I used egg whites instead of eggs and added black walnuts. These are the best!
Elizabeth says
Meant to make it 10 stars but would only allow 5!
Autumn Lewis says
Hi, what is the serving size?
Tati Chermayeff says
Around three 4-inch pancakes.
Zeyneb says
Can someone please tell me how many 1/4cup size pancakes per serving?? I track calories and need to know. Tia 🙂
Tati Chermayeff says
There are 3 per serving 🙂
CARO says
Can I put protein pdr in these?
Tati Chermayeff says
Hi Caro! Yes, you can. I would add 1 scoop and then add 2 – 3 Tablespoons extra milk. Let me know how they turn out 🙂
Olivia says
Protein packed pancakes that taste like heaven! I doubled the yogurt for more protein and they still came out great. Thank you for this recipe
Matti says
These were amazing! For the nutrition facts how did you calculate? Was this for the whole pancake recipe because 300 calories for the 2 cups of oats. Still an awesome recipe!
Lucy says
I love how easy and delicious they were. I omitted the maple syrup but added banana slices.
Becky Ellis says
These are absolutely delicious!
I did add 1 tbsp chia seeds and substituted 1/4 cup of oats for a scoop of protein powder. Mixture was very thick, but cooked nicely and resulted in thick, moist pancakes. Delicious!