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 92 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

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

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

Course Breakfast

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!