Oatmeal Protein Pancakes
These creamy oatmeal protein pancakes are perfect for a healthy breakfast and ideal for meal prep. Enjoy a delicious and nutritious start to your day with this easy recipe.
Equipment
- 1 blender to blend oats into flour
- 1 mixing bowl large
- 1 non-stick skillet for cooking pancakes
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 scoop vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 2 large eggs
- 1 cup milk dairy or plant-based
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
Optional Add-ins
- Fresh or frozen berries
- Sliced bananas
- Chopped nuts almonds or walnuts
Instructions
Preparation
- Place the rolled oats in a blender and blend until they form a fine flour consistency.
- In a large mixing bowl, combine the oat flour, protein powder, baking powder, cinnamon, and salt. Stir well to mix.
- In another bowl, whisk together the eggs, milk, honey, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. Fold in any optional add-ins if desired.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a small amount of oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serving
- Serve the pancakes warm with your choice of toppings such as fresh fruit, yogurt, or a drizzle of syrup.
Storage
- Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster or oven before serving.
Notes
Pro Tips: Allow batter to rest for a few minutes before cooking. Ingredient Substitutions: Use almond milk for dairy-free option. How to Serve: Top with fresh berries and yogurt. Storage & Freshness: Keep in airtight container. Make-Ahead Tips: Prepare batter the night before.