Protein Pancakes Recipe

Grind oats

Place the rolled oats in a blender or food processor and blend until they form a fine oat flour (about 20–30 seconds). This gives a smoother pancake texture.

Combine dry ingredients

Add the vanilla whey protein powder, baking powder, ground cinnamon, and salt to the blended oat flour. Pulse briefly or whisk together in a bowl until evenly distributed.

Mix wet ingredients

In a separate bowl, whisk the large egg and egg white until combined. Whisk in the almond milk, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.

Make the batter

Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be thick but pourable. If too thick, add up to 2 tablespoons (30 ml) more milk; if too thin, add 1–2 tablespoons oat flour. If using berries or chopped banana folded into the batter, gently fold them in now.

Let the batter rest 3–5 minutes to allow the oats and protein to hydrate; this improves texture.

Heat the pan

Heat a nonstick skillet or griddle over medium-low to medium heat. Add the cooking oil or butter and spread to coat the surface. The pan should be hot but not smoking.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the pan (makes roughly 6–8 pancakes). Cook for 2–3 minutes until small bubbles form on the surface and the edges look set. Flip gently and cook 1.5–2 minutes on the second side until golden and cooked through. Reduce heat if pancakes are browning too quickly before cooking through.

Transfer cooked pancakes to a plate and tent loosely with foil to keep warm while cooking remaining batter.

Plate and top

Stack pancakes and top with fresh berries, sliced banana, and a drizzle of maple syrup if desired. Add a dollop of Greek yogurt or a teaspoon or two of nut butter for extra protein and richness.

Serve warm.