Protein Pancakes Recipe

Measure 1 cup rolled oats, 1/2 cup protein powder, 1 tsp baking powder, 1/2 tsp ground cinnamon and 1/4 tsp salt into a blender or food processor.

Pulse/process until the oats are a fine flour (about 20–30 seconds). This ensures a smoother batter and even texture.

Transfer the oat-protein flour to a medium mixing bowl and set aside.

In a separate bowl, crack 2 large eggs and whisk lightly until combined.

Add 3/4 cup almond milk, 1/4 cup plain Greek yogurt, 1 tbsp maple syrup (or honey), 1 tsp vanilla extract and 1 tbsp melted coconut oil. Whisk until smooth and slightly frothy.

If the yogurt is cold and clumpy, let it sit a minute or whisk vigorously to incorporate fully.

Pour the wet mixture into the bowl with the oat-protein flour. Stir gently until just combined. Do not overmix; a few small lumps are fine.

Let the batter rest for 3–5 minutes to allow the oat flour to absorb liquid and thicken. If the batter becomes too thick for easy pouring, add up to 2 tablespoons more milk, 1 tablespoon at a time, until it reaches a pourable but thick consistency (like pancake batter).

Fold in optional add-ins now (for example 1/2 cup fresh blueberries or 1/2 sliced banana). If using chocolate chips, sprinkle them onto pancakes while cooking rather than mixing into the entire batter to prevent melting too much.

Heat a nonstick skillet or griddle over medium-low to medium heat. Add 1 tsp oil or butter and swirl to coat. Allow the fat to shimmer but not smoke.

For each pancake, pour about 1/4 cup batter onto the skillet (adjust size as desired). Spread slightly if needed. If using add-ins like berries, press a few on top of each pancake now.

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Because these pancakes contain protein powder and oats, they brown more slowly—adjust heat to prevent burning.

Carefully flip with a spatula and cook the second side until golden and firm, about 1.5–2 minutes more. Repeat with remaining batter, wiping the pan and adding a touch more oil if necessary.

If pancakes brown too fast before cooking through, lower the heat; if they take too long and remain pale, raise heat slightly.

Stack pancakes on a plate. Top with sliced banana, berries, chopped nuts and a drizzle of maple syrup (about 2 tbsp), as desired.

For extra protein, add a dollop (1–2 tbsp) of Greek yogurt on top. Serve immediately while warm.