Why You’ll Love This Recipe
These pancake bites combine the wholesome goodness of protein powder and fresh berries for a balanced energy boost. They cook quickly, are kid-friendly, and offer a convenient way to enjoy pancakes without the fuss of flipping large ones. Plus, they’re versatile and can be customized with your favorite berries or add-ins.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
1 cup rolled oats
-
1/2 cup protein powder (vanilla or unflavored)
-
1 teaspoon baking powder
-
1/4 teaspoon salt
-
1/2 cup milk (dairy or plant-based)
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/2 cup mixed fresh or frozen berries (blueberries, raspberries, strawberries)
-
Cooking spray or oil for greasing
directions
-
In a blender or food processor, pulse rolled oats until they become a fine flour.
-
In a mixing bowl, combine oat flour, protein powder, baking powder, and salt.
-
In another bowl, whisk together milk, eggs, and vanilla extract.
-
Add the wet ingredients to the dry ingredients and stir until just combined.
-
Gently fold in the berries, being careful not to overmix.
-
Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
-
Drop small spoonfuls (about 1 tablespoon each) of batter onto the skillet.
-
Cook for 2-3 minutes or until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden and cooked through.
-
Remove from heat and let cool slightly before serving.
Servings and timing
Makes about 20-24 pancake bites
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Total time: 22 minutes
Variations
-
Swap fresh berries for chocolate chips or chopped nuts.
-
Use different protein powder flavors like chocolate or berry for a taste change.
-
Add a pinch of cinnamon or nutmeg for extra warmth.
-
Incorporate mashed banana for natural sweetness and moisture.
-
Top with a dollop of Greek yogurt or nut butter before serving.
storage/reheating
Store leftover pancake bites in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave for 15-20 seconds. You can also freeze them for up to 2 months—reheat directly from frozen.
FAQs
Are these pancake bites gluten-free?
Yes, if you use certified gluten-free oats and protein powder, the recipe is gluten-free.
Can I use a different type of flour instead of oat flour?
Yes, almond flour or coconut flour can be used but may require adjusting the liquid amounts.
Can I make these vegan?
Replace eggs with flax eggs and use plant-based protein powder and milk alternatives to make them vegan.
What kind of berries work best?
Fresh or frozen blueberries, raspberries, strawberries, or a mix all work well.
How do I prevent the pancake bites from sticking?
Use a well-greased non-stick skillet or griddle and cook on medium heat.
Can I double the recipe?
Yes, simply double all ingredients and cook in batches.
Are these high in protein?
Yes, thanks to the protein powder and eggs, they provide a good protein boost per serving.
Can I add sweeteners?
The recipe is naturally sweetened by berries, but you can add honey or maple syrup if desired.
How do I store leftover bites?
Keep them refrigerated in an airtight container or freeze for longer storage.
Are these suitable for kids?
Yes, their small size and mild flavor make them perfect for kids’ breakfasts or snacks.
Conclusion
Berry Protein Pancake Bites are a delicious and convenient way to enjoy a protein-packed breakfast or snack. Easy to prepare and adaptable to your favorite flavors, they offer a wholesome, satisfying treat that fuels your day with nutrition and taste. Give this recipe a try for a fresh take on classic pancakes in a fun, bite-sized form.
PrintBerry Protein Pancake Bites
Berry Protein Pancake Bites are bite-sized, fluffy pancakes packed with protein and bursting with fresh berry flavor. These easy-to-make morsels are perfect for a nutritious breakfast, snack, or on-the-go treat.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 22 minutes
- Yield: 20-24 pancake bites
- Category: Breakfast, Snack
- Method: Cooking on Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup rolled oats
1/2 cup protein powder (vanilla or unflavored)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk (dairy or plant-based)
2 large eggs
1 teaspoon vanilla extract
1/2 cup mixed fresh or frozen berries (blueberries, raspberries, strawberries)
Cooking spray or oil for greasing
Instructions
- In a blender or food processor, pulse rolled oats until they become a fine flour.
- In a mixing bowl, combine oat flour, protein powder, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the berries, being careful not to overmix.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
- Drop small spoonfuls (about 1 tablespoon each) of batter onto the skillet.
- Cook for 2-3 minutes or until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden and cooked through.
- Remove from heat and let cool slightly before serving.
Notes
- Swap fresh berries for chocolate chips or chopped nuts.
- Use different protein powder flavors like chocolate or berry for a taste change.
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Incorporate mashed banana for natural sweetness and moisture.
- Top with a dollop of Greek yogurt or nut butter before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months; reheat directly from frozen.
Nutrition
- Serving Size: 4 pancake bites
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg
