Easy Protein Pancakes

Why You’ll Love This Recipe

These protein pancakes are not only healthy and filling, but also easy to whip up in just a few minutes. You’ll love how customizable they are—add your favorite fruits, nut butters, or spices to make them your own. They’re naturally gluten-free (when using certified gluten-free oats), require minimal ingredients, and taste just as good as traditional pancakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rolled oats or oat flour
vanilla or unflavored protein powder
baking powder
salt
eggs
banana or unsweetened applesauce
milk (dairy or non-dairy)
vanilla extract (optional)
butter or oil (for cooking)

Directions

1. In a blender or mixing bowl, combine oats, protein powder, baking powder, and salt.
2. Add eggs, banana (or applesauce), milk, and vanilla extract if using. Blend until smooth or whisk until fully combined. Let the batter rest for a few minutes to thicken.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
4. Pour about ¼ cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes, or until bubbles form on the surface and edges begin to set.
5. Flip and cook for another 1–2 minutes until golden and cooked through.
6. Serve warm with your favorite toppings like fresh fruit, nut butter, or a drizzle of maple syrup.

Servings and timing

Serves 2–3 (makes about 6 pancakes)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Chocolate lover: Add cocoa powder or use chocolate-flavored protein powder for a chocolatey twist.
• Berry burst: Mix in blueberries, chopped strawberries, or raspberries before cooking.
• Nut butter swirl: Add a spoonful of peanut or almond butter to the batter for extra richness.
• Low-carb version: Substitute oats with almond flour and adjust the liquid slightly.
• Vegan option: Use a plant-based protein powder, flax eggs, and non-dairy milk.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, layer pancakes between parchment paper and store in a freezer-safe bag for up to 2 months.
Reheat in the toaster, microwave, or on a skillet over medium heat until warmed through.

FAQs

What kind of protein powder works best?

Whey, casein, or plant-based protein powders all work. Vanilla or unflavored blends are most versatile.

Can I make these without a blender?

Yes, use oat flour instead of whole oats and whisk everything by hand in a mixing bowl.

Are these pancakes gluten-free?

Yes, as long as you use certified gluten-free oats or oat flour.

Can I use water instead of milk?

Yes, but milk (dairy or non-dairy) adds better texture and flavor.

How do I keep them from sticking to the pan?

Use a well-greased non-stick skillet and don’t flip until the edges are set and bubbles appear.

Can I add sweetener to the batter?

Yes, feel free to add a little honey, maple syrup, or stevia if you prefer sweeter pancakes.

Are these good for meal prep?

Absolutely. Make a batch ahead of time and reheat throughout the week for a quick breakfast.

What can I use instead of banana?

Unsweetened applesauce, Greek yogurt, or mashed pumpkin are great substitutes.

Can I make them fluffier?

Add a little extra baking powder or beat the egg whites separately for a lighter texture.

What are the best toppings?

Fresh fruit, Greek yogurt, nut butter, honey, or a sprinkle of cinnamon are all delicious options.

Conclusion

Easy Protein Pancakes are a delicious, wholesome way to start your day with a boost of energy and nutrition. Whether you’re looking for a healthy breakfast, a post-workout snack, or a make-ahead meal, this recipe is simple, adaptable, and always satisfying. Enjoy the taste of traditional pancakes with the added benefit of protein-packed fuel.

Easy Protein Pancakes

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Easy Protein Pancakes are quick, fluffy, and packed with protein, making them a perfect healthy breakfast or post-workout meal. They’re made with simple ingredients like oats, banana, eggs, and protein powder for a naturally gluten-free and satisfying start to your day.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: Serves 2–3 (makes about 6 pancakes)
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 cup rolled oats or oat flour
• 1 scoop (about 30g) vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 ripe banana (or 1/3 cup unsweetened applesauce)
• 1/2 cup milk (dairy or non-dairy)
• 1/2 tsp vanilla extract (optional)
• Butter or oil, for cooking

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Instructions

1. In a blender, combine oats, protein powder, baking powder, and salt. Add eggs, banana, milk, and vanilla (if using).
2. Blend until smooth. Let the batter sit for 2–3 minutes to thicken.
3. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
4. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges set, about 2–3 minutes.
5. Flip and cook another 1–2 minutes until golden and cooked through.
6. Serve warm with desired toppings like fruit, nut butter, or maple syrup.

Notes

• Use oat flour for a smoother batter if not using a blender.
• Substitute banana with applesauce, Greek yogurt, or mashed pumpkin.
• Adjust thickness with a splash more milk if the batter is too thick.

Nutrition

• Serving Size: 3 pancakes
• Calories: 270
• Sugar: 5g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 18g
• Cholesterol: undefined