Perfectly fluffy banana oatmeal protein pancakes are perfect for fueling busy mornings! They are wholesome, easy to make, and ready in 30 minutes. These pancakes store well and are freezable, too!
Pancakes are one of the most well-loved breakfast foods of all time, and rightfully so! This version is packed with protein and fiber, making it super hearty and satisfying.
These oatmeal protein pancakes taste amazing and are perfectly moist and fluffy without being overpoweringly sweet. They pair well with sweet and savory toppings, from the classic maple syrup to homemade vegan bacon!
💚Why you will love this recipe
- A great source of protein - A serving contains around 17g of protein, with only 328 calories. You can further bump up the protein content by topping it with toppings that are higher in protein like nut butter, rehydrated powdered peanut butter, or vegan meat alternatives.
- Allergen-friendly and healthy - These oatmeal protein pancakes are naturally vegan, and are made without dairy, gluten, nuts, or eggs. Plus, this recipe only calls for simple and wholesome plant-based ingredients!
- Easy and quick to throw together - Pancake batter can be made in a blender, and it takes less than 30 minutes to make this recipe.
- Freeze well - Hence, I highly recommend multiplying the ingredients to make a larger batch, so you will have pancakes ready to go whenever you are craving it!
🍌What you will need
📃Ingredients notes and substitutions
- Oats - You can use the same amount of premade oat flour by weight. Use certified gluten-free oats, if needed.
- Protein powder - Any unflavored or vanilla-flavored plant-based protein powder will work in this recipe. I am personally using this Anthony's pea protein.
- If you choose to use whey protein, you might have to reduce the amount of milk used as it is less absorbent when compared to plant-based ones.
- Plant milk - Any kind of plant-based milk will work in this recipe like rice, almond, or oat milk. You can also use regular dairy milk or skim milk, if not vegan.
- Maple syrup - Feel free to omit it, but your pancakes will be less sweet.
🔪How to make
Here is a quick rundown on the process involved in making oatmeal protein pancakes. As usual, the full detailed recipe and instructions will be in the recipe card below.
Place oats into a high-speed blender (I am personally using Vitamix, and highly recommend it) and blend until oats are finely ground.
Add the rest of the ingredients into the blender and process until a smooth batter forms.
Place about ¼ cup of batter into a heated non-stick pan. Cook until the edges appear dry, before flipping it over and cooking around a minute on the other side.
Repeat until batter is all used up. Your gluten-free protein pancakes are ready to be served.
✔Helpful tips
- Batter will be slightly thicker to yield fluffy, thick pancakes. It will still be pourable and will spread out once it hits the pan. If yours is too thick, add more milk, a tablespoon at a time until desired consistancy is achieved.
- Use a good non-stick pan with the non-stick layer still intact to cook pancakes. A flexible spatula will also make the process of flipping pancakes easier.
- If you do not have a blender, use store-bought oat flour instead of oats. Mash the banana, then add in all wet ingredients and mix well. Stir in dry ingredients, and your pancake batter is ready to be cooked.
- To yield the fluffiest pancakes, try to flip them only once while cooking. Flipping them multiple times might cause them to deflate.
✨Variations/optional add-ins
Banana - If you are not a fan of bananas, you can replace it with ⅓ cup of applesauce. Make sure to use unsweetened ones, or your pancakes might turn out to be too sweet.
You could also substitute it with ⅓ cup of mashed sweet potato or pumpkin puree. However, you might have to increase the amount of milk used by a few tablespoons, as they tend to be drier than mashed bananas.
Spice and flavorings - I am only using cinnamon and vanilla extract here, but feel free to experiment with other flavorings that sound good! I sometimes like to add a small pinch of nutmeg, cardamom, or even a few drops of coconut extract.
Chocolate chips - Pretty self-explanatory, because who doesn't love chocolate?! Add up to ¼ cup.
Blueberries - Or, you could add some blueberries to make blueberry banana pancakes! Use up to ¼ cup, either fresh or frozen.
🥜How to serve
Here are some fun ideas to serve your oatmeal protein pancakes (other than the usual maple syrup and butter!)
- Nut butters - Dollop on a generous serving of your favorite nut butter, be it peanut butter, cashew butter, or almond butter. I personally love using my homemade coconut almond butter.
- Dessert hummus - If you have yet to try sweet hummus, you are definitely missing out! Try spreading some dark chocolate hummus or cookie dough hummus onto your pancakes.
- Fresh fruits - Serve pancakes with some sliced bananas, fresh or frozen berries, peaches, or whatever fruits you fancy!
- Jam/compote - If you like your pancakes to be sweeter, cook up some berry compote, or serve them with a spoonful of your favorite jam.
- Savory stuff - If you like the sweet and savory combo, pair oatmeal protein pancakes with some vegan bacon, vegan sausage patties, or Italian seitan sausages!
❄Storing suggestions
Refrigerating - Store them in an airtight container for 3-4 days.
Freezing - Place pancakes on a baking sheet or large plate in one layer. Pop them into the freezer for 1-2 hours, or until they had frozen. You can then transfer them into containers or zip-top bags before freezing.
They can be frozen for up to 3 months.
Reheating - You can either reheat frozen pancakes in the microwave for around 60 seconds, in an oven preheated to 180C/350F for 10-12 minutes, or in a toaster.
❔Commonly asked questions
As mentioned above, these gluten-free protein pancakes are freezable. To freeze, you will need to first flash freeze them by arranging them in one layer on a baking sheet, then place them in the freezer until they have frozen, about 1-2 hours.
After that, you can transfer them to any freezer bags or containers you like before freezing. They can be frozen for 3 months.
Fresh bananas can be substituted for frozen ones in this banana oatmeal protein pancakes recipe. Do let banana thaw completely, then drain off excess water before adding it to the batter.
First, check if your baking powder is still good to use. You can do a simple test by placing a small pinch of baking powder into some hot water. Bubbles should start to form immediately. If there is little to no reaction, it is time to get a new one.
Other than that, you might have flipped your pancakes too many times. Try flipping them only once, if possible.
You can replace milk with water to make your pancakes. Your oatmeal protein pancakes might be less rich-tasting but will still be delicious regardless.
🍽More high protein vegan breakfasts
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📖 Recipe
Banana Oatmeal Protein Pancakes
Ingredients
- 1 cup rolled oats (use gluten-free ones if needed)
- ¼ cup plant protein powder unflavored / vanilla *
- 1 medium banana (about 100g/3.5oz)
- ½ cup plant based milk
- 2 tablespoon maple syrup
- 1 teaspoon baking powder
Instructions
- Place oats into a high speed blender and blend until it turns into a flour-like consistency.1 cup rolled oats
- Add in the rest of the ingredients into the blender and process until a smooth batter forms. If your batter is too thick, add in more milk, a tablespoon at a time. (I ended up using ½ cup + 2 tablespoons)¼ cup plant protein powder, 1 medium banana, ½ cup plant based milk, 2 tablespoon maple syrup, 1 teaspoon baking powder
- Heat up a non-stick pan over medium heat, and grease it with a small amount of oil.
- Once pan is heated, place about ¼ cup of batter in. Cook until the edges appear dry, about 2-3 minutes. Gently flip it over using a flexible spatula, and cook for another minute or so on the other side, or until it is nicely browned.
- Repeat until batter is all used up. Serve and enjoy while hot.
Notes
- Batter will be slightly thicker to yield fluffy, thick pancakes. It will still be pourable and will spread out once it hits the pan. If yours is too thick, add more milk, a tablespoon at a time until desired consistency is achieved.
- If you do not have a blender, use store-bought oat flour instead of oats. Mash the banana, then add in all wet ingredients and mix well. Stir in dry ingredients, and your pancake batter is ready to be cooked.
- To yield the fluffiest pancakes, try to flip them only once while cooking. Flipping them multiple times might cause them to deflate.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Ester
How many pancakes total or per serving does the recipe yield?
Meesha
It will make around 8-10 pancakes, and this recipe serves 2. 😁
Josefine
These were by far the best banana-oat pancakes I've tried! Couldn't taste the protein powder at all which is a plus. 🙂
Meesha
So happy to hear that!😁