Easy and Healthy Oatmeal Protein Pancakes
Fluffy, healthy oatmeal protein pancakes made with wholesome ingredients for a filling, high-protein breakfast. Perfect for meal prep, busy mornings, or a nutritious post-workout meal.
Ingredients
- 2 cups Rolled oats
- 2 medium Ripe bananas
- 4 large eggs
- 2 scoops Vanilla protein powder
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- ½ cup Milk of choice
- ¼ teaspoon Salt
- 1 teaspoon Butter or cooking spray for the pan
Instructions
- Add the rolled oats, bananas, eggs, protein powder, baking powder, cinnamon, vanilla extract, milk, and salt to a blender. Blend until smooth.
- Let the batter rest for 5 minutes so the oats absorb the liquid and the batter thickens.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles appear on top and the edges begin to set, about 2–3 minutes.
- Flip carefully and cook another 1–2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with fresh berries, sliced banana, Greek yogurt, maple syrup, or nut butter.
Notes
- For extra fluffy pancakes, avoid overmixing after blending.
- If the batter becomes too thick, stir in a splash of milk.
- Add blueberries or chocolate chips for extra flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked pancakes for up to 3 months and reheat in a toaster or microwave.
- Top with Greek yogurt and fresh fruit for an even higher-protein breakfast.
Nutrition Facts
- Calories: 285 kcal
- Carbohydrates: 28g
- Protein: 22g
- Total Fat: 10g
- Saturated Fat: 2.5g
- Polyunsaturated Fat: 1.8g
- Monounsaturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 186mg
- Sodium: 290mg
- Potassium: 520mg
- Fiber: 4g
- Sugar: 8g
- Vitamin A: 170 IU
- Vitamin C: 4mg
- Calcium: 140mg
- Iron: 2.4mg
Note: Nutrition values are approximate and may vary depending on the brands of protein powder, milk, and other ingredients used.