Easy Oatmeal Protein Pancakes

A stack of pancakes on a plate topped with banana and blueberries with forks beside.

5 from 6 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: servings

Calories: 328kcal

Author: Meesha

Equipment

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

US Customary - Metric

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

*Protein powder - I highly recommend using plant-based protein powder, either unflavored or vanilla-flavored. Am using the Naked Pea vanilla protein powder. If using whey protein, slightly reduce the amount of milk added.

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.
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.

Storing suggestions - Pancakes can be refrigerated for 3-4 days or frozen for 3 months. Reheat frozen pancakes in the microwave or toaster. Or, you could warm them in the oven for 10 minutes. Cover baking sheet with foil to prevent pancakes from drying out.

Nutrition