Start your day with a thick and fluffy stack of oatmeal protein pancakes! Incredibly delicious and satisfying, they are ready in 30 minutes. A freezer-friendly recipe that is great for meal prep.
To further bump up the protein, I love pairing it with my protein iced coffee or savory toppings like seitan bacon or vegan Italian sausages.
Nothing beats a warm and fluffy stack of pancakes for brunch on the weekends, especially these satisfying oatmeal protein pancakes.
Like my eggless crepes and almond milk French toast, they take a bit more time to make compared to quicker options like peanut butter smoothie or chocolate protein overnight oats. However, they are totally worth the time!
These pancakes are made with protein powder. If you prefer a protein powder-free recipe, check out my vegan banana oatmeal pancakes.
💚Why you will love this recipe
- Thick, fluffy, and incredibly satisfying
- Packed with protein and slow-digesting carbs to keep you full till lunchtime
- Made in a blender with minimal prep and clean up
- A great meal prep recipe - these oatmeal protein pancakes freezes beautifully!
🍌What you will need
📃Ingredients notes and substitutions
- Oats - As we will be blending it into flour, both rolled or quick oats can be used. Or, you can substitute the same amount of oat flour by weight.
- Protein powder - I highly recommend using plant-based protein powder, either unflavored or vanilla-flavored. Am using the Naked Pea vanilla protein powder.
- Milk - This recipe works with any plant-based milk, such as soy, pea, or cashew. You can also use fresh milk or low-fat milk instead.
- Maple syrup - Can be substituted with other sweeteners like cane sugar, agave syrup, or sugar-free syrup. Feel free to omit if protein powder used is on the sweeter side.
🍳Equipment needed
- High-speed blender (like Vitamix) - Although a regular blender works fine, a high-speed blender yields a much smoother batter.
- Non-stick pan - A good-quality non-stick pan is essential for making pancakes and ease the flipping process. You can also use an electric griddle if making a large batch.
- Flexible spatula - I recommend getting a flexible silicon spatula. It will make the flipping process so much easier!
🔪How to make
- Step 1: Add oats into a high-speed blender and blend until they are finely ground.
- Step 2: Add the rest of the ingredients to the blender and blend until smooth.
- Step 3: Heat a pan, and pour ¼-⅓ cup of batter per pancake into the pan. Cook for 1-2 minutes or until bubbles form on the surface and the edges appear dry.
- Step 4: Flip them over and cook on the other side for 1-2 minutes. Serve and enjoy your protein oatmeal pancakes while warm!
Top tip
Lower the heat if the pancakes are browning too quickly.
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✔Helpful tips
- Batter's texture - Thick batter will yield fluffy pancakes. However, your pancakes should still be liquidy enough to be poured, and should spread out once it hits the pan. If your batter is too thick, add some water or milk to thin.
- Using whey protein - This recipe is not tested with whey. However, whey is said to be less absorbant when compared to plant-based protein powder. Hence, I recommend slightly reducing the amount of milk used.
- Keeping pancakes warm - Optionally, you place cooked pancakes on a baking sheet in an oven set to the lowest temperature. This is especially helpful to keep cooked pancakes warm if you are making a large batch of pancakes.
✨Variations/optional add-ins
Substitute for banana - If you are not a fan of bananas, you can replace them with ⅓ cup of applesauce. Make sure to use unsweetened ones, or your pancakes might 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.
Chocolate chips pancakes - Pretty self-explanatory because who doesn't love chocolate?! Add up to ⅓ cup.
Blueberry pancakes - You could add blueberries to make blueberry banana pancakes! Use up to ¼ cups, either fresh or frozen.
Chocolate pancakes - Use a chocolate-flavored protein powder, and add a few teaspoons of cocoa powder to the pancake batter. You can take it a step further and add some chocolate chips!
🥜How to serve
Here are some fun toppings to jazz up your oatmeal protein pancakes -
- Syrups - maple syrup, chocolate syrup, and agave syrup are some great choices.
- Nut butter - Dollop on a generous serving of your favorite nut butter, be it peanut butter, cashew butter, or almond butter. I love using my homemade coconut almond butter.
- Dessert hummus - If you have yet to try sweet hummus, you are missing out! Try spreading some dark chocolate hummus or cookie dough hummus onto your pancakes.
- Fresh fruits - Sliced bananas and berries are my go-tos. Stewed apples are another great option!
- Savory stuff - If you like the sweet and savory combo, pair oatmeal protein pancakes with silken tofu scramble, vegan bologna, or vegan andouille sausages.
❄Storing suggestions
Refrigerator - Oatmeal protein pancakes can be refrigerated in an airtight container for 3-4 days. Heat them in the microwave for 30-60 seconds or in the toaster before serving.
Freezer - Arrange cooked pancakes on a lined baking sheet in a single layer. Freeze for 1-2 hours, or until solid. Transfer them containers or zip-top bags, and you can freeze them for 3 months.
Reheating - You can reheat frozen pancakes in the microwave for about 60 seconds or in the toaster. Alternatively, you can reheat them in the oven for 10 minutes. Do cover baking sheet with foil to prevent pancakes from drying out.
❔Commonly asked questions
If your pancakes turned out flat, your batter might be too thin. Typically, a runny batter yields flat pancakes. To fix the remaining batter, gradually add some all purpose flour, a tablespoon at a time, to thicken the pancake batter.
Alternatively, you might have used expired baking powder. To test if your baking powder is still active, place a small amount into a glass of hot water. If it bubbles immediately, it's good to use. If not, it's time to get a new one.
These oatmeal protein pancakes can be made without a blender. Replace oats with equal amount of oat flour. Mash banana by hand, then add all the wet ingredients and mix well. Stir in dry ingredients, and mix until everything is homogenous. Proceed to cook your pancakes.
If your protein pancakes turns out dry, you might have used too much protein powder. As protein powder is highly absorbant, it will lead to dry, dense pancakes.
However, this shouldn't be an issue if you measure out the ingredients and followed this recipe accurately.
📖 Recipe
Easy Oatmeal Protein Pancakes
Ingredients
- 1 cup rolled oats or quick oats (use gluten-free if needed)
- ¼ cup plant-based protein powder or vanilla flavored
- 1 medium banana (about 100g/3.5oz)**
- ½ cup plant based milk or regular milk
- 2 tablespoon maple syrup or other sweeteners
- 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-based protein powder, 1 medium banana , ½ cup plant based milk , 2 tablespoon maple syrup, 1 teaspoon baking powder
- Heat a non-stick pan over medium, and grease it with a small amount of oil.
- Add ¼-1/3 cup of batter per pancake, and cook for 2 minutes or until the edges are dry and bubbles start to form on the surface. (Lower the heat if pancakes are browning too quickly.)
- Gently flip them over, and cook for another 1-2 minutes on the other side.
- Repeat until batter is all used up. Serve it with maple syrup, fresh fruits, or other toppings of choice!
Notes
- Batter's texture - Thick batter will yield fluffy pancakes. However, your pancakes should still be liquidy enough to be poured, and should spread out once it hits the pan. If your batter is too thick, add some water or milk to thin.
- Keeping pancakes warm - Optionally, you place cooked pancakes on a baking sheet in an oven set to the lowest temperature. This is especially helpful to keep cooked pancakes warm if you are making a large batch of pancakes.
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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.
Lauren Turner says
Hi, i follow a low histamine diet so I can't eat bananas. What could I sub the banana for? Happy to use a mix of a few things to sub the banana if that's best 😊
Jim Mee Sha says
Hi Lauren, the best substitute for bananas will be applesauce. Hope this helps!
Ester says
How many pancakes total or per serving does the recipe yield?
Meesha says
It will make around 8-10 pancakes, and this recipe serves 2. 😁
Angela says
I tripled the recipe because I had 3 bananas to use up and added 1 tsp of cinnamon and 1 tsp of vanilla extract. Otherwise I followed the recipe exactly, and it was so thick it nearly clogged up my blender! I almost couldn't pour it, but I added more almond milk. Next time I'll just make a batch using 1 banana, to make it more manageable. They turned out DELICIOUS, though. Since there was maple syrup in them, I dressed them with honey butter and blueberries. That tripled batch yielded 21 pancakes the size of a saucer plate. I love this recipe!
Meesha says
Yes, making a smaller batch will be more manageable, but do add more milk if the batter is too thick! I am so happy to hear that you like this recipe. 😄
Josefine says
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 says
So happy to hear that!😁