Healthy Protein Flapjacks

Slices of protein flapjacks arranged on a parchment paper.

5 from 2 votes

Moist, chewy, and hearty, these protein flapjacks make the perfect healthy breakfast or snack! This wholesome recipe is easy to make and ready in 30 minutes. They are freezable too, making them ideal for meal prep.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: squares

Calories: 126kcal

Author: Meesha

Equipment

8x8 square baking pan

Ingredients

1 ¼ cup soy milk or other milks of choice
½ cup peanut butter or another nut/seed butter of choice
¼ cup maple syrup or other liquid sweeteners of choice
2 cups oats rolled or quick*
½ cup protein powder plant-based/whey**
2-4 tablespoons brown sugar or another granulated sweetener
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 180C/350F. Grease or line an 8x8 baking pan with parchment paper.
In a mixing bowl, add milk, nut butter, and maple syrup. Stir to mix.
1 ¼ cup soy milk, ½ cup peanut butter, ¼ cup maple syrup
Add the rest of the ingredients, and stir until everything is well incorporated.
2 cups oats, ½ cup protein powder, 2-4 tablespoons brown sugar, 1 teaspoon ground cinnamon
Transfer the batter to the baking pan, and bake for 20-25 minutes or until it is lightly browned. Optionally, you can drizzle or slather on some melted chocolate.
Let it cool completely before slicing and serving.

Notes

*Oats - Both quick and rolled oats will work in this recipe. Quick oats yield softer flapjacks, while rolled oats produce a chewier texture. Use certified gluten-free oats to make this recipe gluten-free.

**Protein powder - I recommend going with a vanilla-flavored protein powder. You can also opt for an unflavored and unsweetened one, but you might need to add a few tablespoons of sugar for additional sweetness.

Helpful tips

As different protein powder has different absorbances, you might have to adjust the ratio of the wet-to-dry ingredients slightly. If the batter seems dry, add more milk, a tablespoon at a time. If it is too watery, add more protein powder or oats.
Let your protein flapjack cool completely before slicing to prevent them from crumbling.
To produce a clean cut, slice flapjacks with a sharp, unserrated knife.

Storing - Refrigerate leftover protein flapjacks in an airtight container for up to 5 days.

These flapjacks are freezable too! I recommend slicing them up and storing them in either zip-top bags or storage containers. They can be frozen for up to 3 months.

Reheating - Let frozen flapjacks defrost overnight in the fridge or at room temperature for several hours. You can reheat them in the microwave at 15-second bursts or in an oven preheated to 180C/350F for 5-8 minutes.

Nutrition