oatmeal protein pancakes

Perfectly fluffy oatmeal protein pancakes are perfect for fueling busy mornings! They are wholesome, easy to make, and ready in 30 minutes. These pancakes store well and are freezable, too!

Oatmeal Protein Pancakes

rolled oats (or quick oats (use gluten-free if needed))

pea protein powder

banana ((about 100 grams/3.5 ounces)**)

plant based milk (or regular milk)

maple syrup (or other sweeteners)

baking powder

Place oats into a high speed blender and blend until it turns into a flour-like consistency.

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)

Heat a non-stick pan over medium-high, and grease it with a small amount of oil.

Add 1/4-1/3 cup of batter per pancake, and cook for 2 minutes, or until the edges are dry. Gently flip them over, and cook for another 1-2 minutes on the other side. (If your pancakes are browning too quickly, lower the heat to medium.)

Repeat until batter is all used up. Serve it with maple syrup, fresh fruits, or other toppings of choice!

An easy, delicious and protein-packed recipe, these egg white and oatmeal protein pancakes are made with simple, nutritious ingredients.

Egg White and Oatmeal Protein Pancake

egg whites

oats

choice:

Cinnamon

Spray pan with cooking spray and heat over a medium high heat

Stir all ingredients together until adequately combined and pour into pan

When the pancake begins to turn white and the edges of the pancake begin to harden, flip and cook for another one to two minutes

Top with syrup, nut butter, fresh fruit or slivered almonds and enjoy

I have been blending these in the blender before cooking them to mix everything up. They come out just like pancakes when I do! Taste is perfect too. I've even been tossing in a few strawberries for added sweetness. Mmmm....

Julie, I have been making this for a couple of years now since I read it in maybe 2020 on your blog and love it! I have also shared it with people too! I love it topped with almond butter and maple syrup! The best!

I used quick oats, and they did not have enough time to soften to a desired texture.  I used cinnamon, vanilla, Splenda, and sugar free maple syrup, along with a handful of frozen blueberries. It still had a very egg white taste to it.  Tomorrow I will cook the oats with almond milk prior to mixing with the rest of the ingredients to see if that helps the texture/flavor.

I tried this recipe today. It didn't really turn out like a pancake, could be the oats that I used, more like a protein omelette. Still tasty though, and very filling!

Love these but I never know what kind of oats are best. Instant, rolling, steel?

Fluffy healthy oatmeal pancakes made with whole oats for a delicious, healthy breakfast! These tasty pancakes are easy to customize to your heart&#x27;s delight!

Tbsp protein powder of choice (optional*)

tsp baking powder

tsp ground cinnamon (optional)

sea salt

eggs

egg whites (⅓ cup**)

milk of choice***

Tbsp pure maple syrup****

chocolate chips

pecans

Transfer the rolled oats to a high-powered blender or a food processor and blend on high speed for 30 seconds, or until a flour forms.

Add the protein powder, baking powder, ground cinnamon and sea salt and blend to combine (dry ingredients).

Transfer the rest of the wet ingredients (eggs, egg whites and milk of choice) to the blender and blend on medium speed until everything is combined.

Allow the batter to sit for 10 minutes. It will thicken substantially during this time.

Heat a large nonstick skillet (or electric griddle) over medium heat and add enough avocado oil (or melted butter or coconut oil) to generously coat the surface. Once the skillet has heated up for a few minutes, pour batter onto the hot surface, making any size pancakes you like.

If desired, sprinkle the batter with chocolate chips, blueberries or chopped nuts.

Cook the pancakes until it appears as though the sides have firmed up, about 2-3 minutes, then flip and continue cooking another 1 to 3 minutes or until the pancakes are cooked through. The pancakes should be slightly golden brown on each side. If they are too light in color, increase the heat to medium-high heat. If you find the pancakes are getting too dark too quickly, decrease to medium-low heat.

Repeat for the remaining batter. If you&#x27;d like, you can keep the finished pancakes on a baking sheet in the oven (set it to its lowest temperature setting) until you&#x27;re ready to serve the whole family.

Serve pancakes with your favorite toppings such as butter, pure maple syrup, almond butter (or nut or seed butter of choice), fresh fruit such as bananas, fresh berries, etc. My favorite way of eating these is spreading both butter and Nuttzo on the pancakes and adding a small drizzle of maple syrup or honey.

Have tried so many oat pancake recipes and finally found “the one”. This recipe made pancakes that were light and not doughy/gummy. I used oat flour as I had some and no protein powder. Delicious!  Thank you.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680792791/soli5sbvfufy1dhcjejo.mp4

Oatmeal Protein Pancakes are full of complex carbohydrates, fiber, and protein for a balanced breakfast. Delicious enough for weekend breakfasts and healthy enough for enjoying daily.

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Oatmeal Protein Pancakes

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