These oatmeal protein pancakes are the perfect balance of nutrition and flavor, making them an ideal choice for a healthy breakfast or brunch. Packed with protein and complex carbs, they provide sustained energy and are easily customizable for different dietary needs.
Why You’ll Love This Recipe
These oatmeal protein pancakes combine the hearty texture of oats with the muscle-building benefits of protein powder, creating a breakfast that's both filling and nutritious. With ingredients like egg whites, rolled oats, and protein powder, these pancakes are a great source of fiber and protein. Plus, they’re versatile enough to add your favorite toppings, making them a delicious meal for any day of the week.
Ingredients
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1 ½ cups rolled oats
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1 scoop protein powder (unsweetened or flavored)
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2 eggs
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4 egg whites
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½ cup milk of choice (dairy or non-dairy)
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1 tablespoon pure maple syrup
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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Pinch of sea salt
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Optional: chocolate chips, nuts, or vanilla extract
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Blend the rolled oats in a high-powered blender or food processor for 30 seconds, or until they turn into a flour-like texture.
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Add the protein powder, baking powder, cinnamon, and salt, blending again to combine.
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Add the eggs, egg whites, and milk to the blender, blending until everything is well mixed.
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Let the batter sit for 10 minutes to thicken.
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Heat a non-stick skillet or electric griddle over medium heat and lightly grease with avocado oil or butter.
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Pour the batter onto the skillet and cook each pancake for 2-3 minutes per side or until golden brown.
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Serve with your favorite toppings like maple syrup, butter, or fresh fruit.
Servings and Timing
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Servings: 3-4 pancakes per person
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
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For a chocolatey twist: Add chocolate chips to the batter.
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For a nutty flavor: Sprinkle chopped walnuts or pecans into the batter.
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For a dairy-free option: Use non-dairy milk such as almond, coconut, or oat milk.
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For added moisture: Include 2 tablespoons of avocado oil or olive oil in the batter.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for 20-30 seconds, or reheat in a skillet over medium heat until warm.
FAQs
Can I use instant oats instead of rolled oats?
Yes, you can use instant oats, but rolled oats are preferred for the best texture and consistency.
Can I make these pancakes without protein powder?
Yes, you can replace the protein powder with an additional ¼ cup of oats for a lighter texture.
Can I substitute egg whites with Greek yogurt?
Yes, Greek yogurt can be used in place of egg whites for a creamy texture and extra protein.
Can I add sugar to the pancake batter?
Yes, you can use regular cane sugar or brown sugar if you prefer a sweeter pancake.
What can I use as a milk substitute?
Any dairy or non-dairy milk, such as almond milk, oat milk, or soy milk, works well in this recipe.
How do I make these pancakes fluffier?
For fluffier pancakes, make sure to allow the batter to sit for 10 minutes before cooking.
Can I use flax eggs in this recipe?
While this hasn't been tested, flax eggs may work as a substitute for regular eggs. You may need to experiment with the ratios.
How do I keep the pancakes warm if I’m making a large batch?
To keep pancakes warm, place them on a baking sheet in a low oven (around 200°F) while you cook the rest.
Can I freeze these pancakes?
Yes, you can freeze the pancakes. Let them cool completely before placing them in a freezer-safe bag or container.
What are the health benefits of oatmeal pancakes?
Oatmeal pancakes are rich in fiber, protein, and complex carbs, making them a filling and nutritious meal that supports sustained energy levels.
Conclusion
These oatmeal protein pancakes are the perfect breakfast for those looking for a healthy, filling meal that can be customized to fit various dietary preferences. Whether you enjoy them on a busy weekday or as part of a leisurely weekend brunch, these pancakes are sure to become a favorite in your recipe rotation.
Oatmeal Protein Pancakes Recipe
- Total Time: 25 minutes
- Yield: 3-4 pancakes per person
Description
Start your day with these nutritious and delicious oatmeal protein pancakes, packed with protein and fiber for sustained energy. Perfect for breakfast or brunch, these pancakes are easy to customize to fit your dietary preferences. Make them with rolled oats, protein powder, and egg whites for a healthy, hearty meal!
Ingredients
Ingredients:
1 ½ cups rolled oats
1 scoop protein powder (unsweetened or flavored)
2 eggs
4 egg whites
½ cup milk of choice (dairy or non-dairy)
1 tablespoon pure maple syrup
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of sea salt
Optional: chocolate chips, nuts, or vanilla extract
Instructions
Instructions:
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Blend the rolled oats in a high-powered blender or food processor for 30 seconds, or until they turn into a flour-like texture.
-
Add the protein powder, baking powder, cinnamon, and salt, blending again to combine.
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Add the eggs, egg whites, and milk to the blender, blending until everything is well mixed.
-
Let the batter sit for 10 minutes to thicken.
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Heat a non-stick skillet or electric griddle over medium heat and lightly grease with avocado oil or butter.
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Pour the batter onto the skillet and cook each pancake for 2-3 minutes per side or until golden brown.
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Serve with your favorite toppings like maple syrup, butter, or fresh fruit.
Notes
- For added flavor, you can include chocolate chips, chopped walnuts, or a splash of vanilla extract.
- If you’re looking for a dairy-free option, swap the milk for almond, oat, or coconut milk.
- Let the batter sit for 10 minutes before cooking to achieve fluffier pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending, Griddling, Frying
- Cuisine: American
