Protein Packed Pancakes

Protein packed pancakes are a delicious breakfast that is quick, easy and full of great ingredients to get your day started. Add a scoop of your favorite protein powder and you have a pancake meal that is filling and satisfying. Added bonus, they are kid friendly pancakes!

This recipe brings the perfect combo of flavor, texture and protein. Top this delicious stack of flapjacks with your favorite fruit, almond or peanut butter and pure maple syrup for an instant breakfast hit! Fluffy, light and delicious! For a crunchy bite, top with our homemade granola.

Try our other breakfast hits like our Old Fashioned Blueberry Muffins, or our Apple Muffins. Looking for a fruit inspired breakfast? Pair this stack of fluffy pancakes with nature's cereal or our pink latte recipe.

For another great breakfast recipe try our Sheet Pan Pancakes, Biscuit and Egg Casserole or Peanut Butter Overnight Oats.

Ingredients

• Old Fashioned Oats - Ground in a food processor or blender to make oat flour.
• Plain Greek Yogurt - you can use vanilla yogurt as well.
• Eggs
• Milk
• All purpose Flour
• Ground Cinnamon
• Vanilla Extract - If you use vanilla yogurt, you don't need to add vanilla extract.
• Baking Soda
• Table Salt
• Protein Powder - I love adding vanilla protein powder made by Orgain.

See recipe card for quantities.

Instructions

Start by making oat flour.

Place old fashioned oats in a food processor or blender

Pulse old fashioned oats until they become a flour like texture. There will still be pieces of oats but that's ok!

Preheat a griddle to 350 degrees. Don't grease until right before cooking pancakes.

Combine all dry ingredients in a large mixing bowl. Add optional scoop of protein powder for a more sustaining pancake.

Mix in the wet ingredients in with the dry ingredients to make a batter.

The batter may seem thicker than normal pancake batter. This is normal.

Grease preheated griddle. Pour ¼ cup of mixed pancake batter onto the griddle.

Flip each pancake over with the batter begins to bubble. About 3-4 minutes each side.

Serve pancakes warm with maple syrup and topped with fruit, nut butter, yogurt, or granola!

Hint: The batter will thicken quickly from the oats. Make sure to use the batter once it is thoroughly mixed and don't let it sit for an extended period of time.

Substitutions

• Vanilla Greek Yogurt- substitute plain greek yogurt with vanilla greek yogurt. No need to add the vanilla extract

Variations

• Extra Protein - add 1 scoop of your favorite protein powder. I love adding the vanilla flavored Orgain protein Powder.
• Deluxe - top with strawberries and bananas
• Nut Butter - top with either peanut butter or almond butter for a heartier meal. I love the extra protein and flavor the almond butter adds.
• Added Crunch - have you ever tried granola pancakes? Top this recipe with some of our homemade granola for an additional crunch and flavor. You won't regret it!

Kid and Toddler Friendly

This is a great kid and toddler friendly breakfast and snack. You can have a peace of mind that your kids are getting a nutritious breakfast that will keep them full to start the day. Added bonus, this recipe doesn't have added sugars or oil!

I keep any leftovers in the fridge and both my toddler and kids ask for them to snack on during the day! They like them reheated in the microwave or even eat them cold.

Equipment

I find it easiest to make pancakes quickly and evenly when using a griddle. You will also need a flipper/spatula to flip each flapjack.

Storage

This simple breakfast is perfect for storing and eating later. Often times I double or even triple the batter and either freeze the cooked leftovers for 1-2 months or refrigerator for 3-4 days. My kids love to snack on them throughout the week!

It is better to cook all the batter at once as the batter does not keep well in the refrigerator for extended periods of time.

To reheat, place them in the microwave or for a toasted texture reheat in the toaster or air fryer.

Top tip

Have fun with this sustaining breakfast! Top each stack with your favorite fruit, nut butter, granola and of course, pure maple syrup!

Recipe

Protein Packed Pancakes

Andrea

Protein Packed Pancakes are an easy protein pancakes with a fluffy texture, made with oat flour, greek yogurt, and a scoop of protein powder.

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5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

0 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories/serving 255 kcal

Equipment

• Griddle
• Mixing Bowl

Ingredients

 

1x2x3x

• ▢ 1 cup old fashioned oats
• ▢ ½ cup all purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ cup milk
• ▢ 1 cup plain greek yogurt
• ▢ 2 teaspoons vanilla extract
• ▢ 2 eggs
• ▢ 1 scoop protein powder OPTIONAL I use vanilla Orgain Protein Powder

Instructions

• Start by making easy oat flour. Take 1 cup of old fashioned oats and put them in a food processor or blender. Pulse until smooth. There will still be pieces of oats and that's ok. It gives the pancakes a great texture.
• Put the oat flour in a large mixing bowl and add flour, cinnamon, baking soda, and a scoop of protein powder, if using. Mix altogether.
• In the same large mixing bowl add yogurt, vanilla extract, eggs, and milk.
• Mix wet and dry ingredients altogether until well mixed.
• On a preheated griddle or frying pan, spray with cooking spray.
• Pour ¼ cup of batter on the hot griddle. Cook pancakes on one side until the top batter begins to bubble. About 3-4 minutes.
• Flip the pancakes to the other side to continue cooking.
• Adjust cook time accordingly
• Serve pancakes warm with fresh fruit and pure maple syrup. We also love to add nut butters like almond butter and peanut butter.

Notes

1. I sometimes use vanilla greek yogurt when I make these pancakes. It adds a delicious flavor that everyone loves. If you're trying to cut back on the sugar, add plain greek yogurt instead. When doing this, add 2 teaspoons of vanilla extract to keep the same flavor. Because there is more added sugar in vanilla greek yogurt, using plain greek yogurt will result in slightly different taste. They will still be delicious!
2. I often double or triple these pancakes. My family loves having the extra pancakes in the refrigerator for a quick breakfast or even a quick snack. They taste amazing reheated!
3.  They are reheated best in the toaster. It gives them a crisp outside like the first day they were made.
4. Store any extra pancakes in the refrigerator for 4-6 days. Or freeze any extra for 1-2 months.

Nutrition

Serving: 3pancakesCalories: 255kcalCarbohydrates: 31gProtein: 20gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 99mgSodium: 354mgPotassium: 199mgFiber: 3gSugar: 5gVitamin A: 236IUVitamin C: 0.02mgCalcium: 161mgIron: 3mg

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