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Oatmeal Protein Pancakes - Easy, Hearty, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup rolled oats (or quick oats)
  • 1 scoop vanilla or unflavored protein powder (about 25–30 g)
  • 2 large eggs
  • 1/2 cup milk (dairy or unsweetened almond/oat milk)
  • 1/4 cup plain Greek yogurt
  • 1 small ripe banana (or 1/4 cup unsweetened applesauce)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • 1 tsp vanilla extract (optional)
  • Pinch of salt
  • Butter or oil for the pan
  • Toppings: berries, sliced banana, peanut butter, maple syrup, or yogurt

Instructions
 

  • Blend the dry base: Add oats to a blender and pulse until they look like flour. Add protein powder, baking powder, cinnamon, and salt. Pulse to combine.
  • Add the wet ingredients: Crack in the eggs. Add milk, Greek yogurt, banana, and vanilla. Blend until smooth and pourable. If it’s too thick, add 1–2 tablespoons more milk.
  • Rest the batter: Let it sit for 3–5 minutes so the oats hydrate and the batter slightly thickens.
  • Heat the pan: Warm a nonstick skillet over medium heat. Lightly grease with butter or oil.
  • Cook the pancakes: Pour 1/4 cup scoops of batter. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
  • Adjust heat as needed: If they brown too fast, lower the heat to medium-low to avoid undercooked centers.
  • Serve warm: Top with berries, a drizzle of maple syrup, and a spoonful of yogurt or nut butter for extra protein.