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Protein Pancakes Recipe (Fluffy, 6 Ingredients & Gluten Free) - Easy, Quick, and Delicious

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings

Ingredients
  

  • 1 cup gluten-free rolled oats (or 3/4 cup fine almond flour for a grain-free option)
  • 1 scoop vanilla protein powder (about 25–30g; whey or plant-based)
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup milk of choice (dairy or unsweetened almond milk)
  • 1 ripe banana (or 2–3 tablespoons maple syrup if you prefer not to use banana)
  • Optional add-ins: 1 teaspoon vanilla extract, pinch of cinnamon, pinch of salt, blueberries, or chocolate chips
  • For cooking: Butter, coconut oil, or nonstick spray

Instructions
 

  • Blend the base: Add oats, protein powder, baking powder, eggs, milk, and banana to a blender. Blend until smooth and slightly thick, about 20–30 seconds. Let it rest for 2 minutes to thicken.
  • Check the consistency: The batter should be pourable but not runny. If too thick, add 1–2 tablespoons milk. If too thin, blend in a tablespoon of oats or more protein powder.
  • Preheat the pan: Heat a nonstick skillet over medium heat. Lightly grease with butter or oil.
  • Cook the pancakes: Pour 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
  • Repeat: Grease the pan as needed and finish the batter. Keep cooked pancakes warm on a low oven setting if making a large batch.
  • Serve: Top with fresh berries, a drizzle of maple syrup, Greek yogurt, or nut butter.