Protein Oatmeal Blender Pancakes

Super fluffy, protein-packed oatmeal blender pancakes made without bananas or protein powder. Just whole-food ingredients like oat flour, Greek yogurt, and eggs, with no added sugar and about 11g of protein per serving. Great for meal prep or hot off the skillet for a healthy breakfast.

5 from 106 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

2 large eggs
½ cup Greek yogurt, plain or vanilla (0%, 2% or 5%)
⅔ cup almond milk, or any milk
2 tablespoon real maple syrup
1 ½ teaspoon vanilla extract
2 cups rolled oats
2 ¼ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt, optional
Maple syrup, optional topping
Optional mix-ins: blueberries, chocolate chips, banana slices, chia seeds

Instructions

Blend. Add all ingredients to a blender and blend until smooth, about 20 to 40 seconds. The batter should look pourable with no visible chunks of oats.
Rest the batter. Let it sit 8 minutes while you heat the pan. It will thicken slightly and look puffy on top as the oats absorb the liquid.
Heat the pan. Set a large nonstick pan over medium-low and lightly grease it. The pan is ready when a drop of water sizzles on contact.
Pour and cook. Add about ¼ to ⅓ cup batter per pancake plus any mix-ins. Cook 2 to 3 minutes, until the edges look set and the top turns from glossy to matte (since this is oat flour it will not have as many bubbles as regular pancakes).
Flip. Cook about 1 minute more, until the bottom is golden brown and the center springs back when lightly pressed.
Serve. Enjoy warm with fresh fruit, maple syrup, or nut butter. For a big batch, keep cooked pancakes warm in a 200°F oven.

Notes

Serving size: 3 pancakes per serving, about 12 pancakes total.

Make it higher protein: swap the Greek yogurt for cottage cheese, or add a scoop of protein powder and drop the oats to 1¾ cups so the batter isn't too thick.

Storage: keep cooled pancakes in an airtight container in the fridge for up to 3 - 4 days.

Freezing: cool completely, then freeze flat in a zip-top bag so they don't stick, for up to 3 months.

Reheating: microwave wrapped in a damp paper towel in short bursts, or warm in a 350°F oven for 5 to 10 minutes.

Nutrition

Course Breakfast

Cuisine American, Healthy

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