With a houseful of kids I’m always hunting for easy breakfast ideas. It needs to be high protein, fast, and something the kids will love too. My go-to is usually eggs, but sometimes you can only eat so many eggs.
We’ve tried plenty of breakfast recipes over the years and some have been more of a hit than others.
That’s where these high-protein oat pancakes come in. You make these pancakes in a blender (hello, easy cleanup). Plus they’re packed with protein, fiber, and healthy fats to keep you energized and feeling full. Oats are naturally gluten-free so they’re great for anyone avoiding gluten.
Fluffy Protein Pancakes
So, how can oats make a pancake that’s fluffy, light, and not dense? The trick is to blend the oats into a fine flour first. This step is key to achieving that perfect pancake texture, while still getting the fiber and benefits of whole oats. Plus, by using whey protein powder, these pancakes are high in protein. I always feel better when I focus on a protein rich breakfast and my blood sugar stays more stable.
And did I mention how easy this recipe is? You literally just toss everything into the blender, blend it up, and cook. No fuss, no mess. In just a few minutes, you’ll have fluffy, protein-packed pancakes that will leave you wondering why you ever bothered with the boxed stuff.
Fluffy Oat Protein Pancake Recipe
Servings
Equipment
Ingredients
- 1 cup rolled oats
- 3 tsp baking powder
- ⅓ cup vanilla protein powder
- 2 large eggs
- ⅓ cup Greek yogurt
- 1 scoop collagen powder (optional)
- 1 tsp vanilla extract
- 1 TBSP maple syrup (or more to taste)
- 1 TBSP olive oil (or coconut oil)
- ½ tsp ground cinnamon
Instructions
- Preheat the griddle or skillet over medium heat.
- Add the rolled oats to your blender. Blend on high speed for 30-45 seconds until they turn into a fine, flour-like consistency.
- Add the rest of the ingredients and blend for about 30 seconds or until the batter is smooth and well-combined. If the batter is too thick, you can add a splash of any kind of milk to adjust the consistency.
- Lightly grease the skillet or griddle with some oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Serve with your favorite toppings.
Nutrition
Notes
If you avoid oats or are lower carb, there is a way to adjust this to be oat free as well. The texture isn’t quite as good and it must be cooked on medium-low heat or it will stick. However, it does work and still has a lot of protein!
- Protein Options: You can use any flavorless or vanilla whey protein. Plant-based protein may work, but it may alter texture and taste.
- Oat Substitution: Use pre-ground oat flour to save time.
- Collagen: Optional, but adds extra protein and health benefits.
- Dairy-Free Option: Use coconut yogurt and a plant-based protein to make it dairy-free.
My kids absolutely devour these whenever I serve them! They’re also easy enough for the kids to make on their own. Some of our favorite toppings are maple syrup or raw honey, fresh berries, or vanilla Greek yogurt. They’re so light and fluffy, yet full of protein to keep everyone satisfied long after breakfast.
What are your favorite pancake toppings? Leave a comment and let us know!
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