These protein pancakes are easy to make with 10 simple ingredients. They’re a delicious, healthy breakfast…that actually keeps me full till lunch!
Protein pancakes! If you love starting your day with a high-protein breakfast, this recipe is for you. Each pancake contains about 8 grams of protein, which comes out to roughly 24 grams per serving!
Ever since I shared this fluffy pancake recipe, I’ve been making pancakes on repeat. They’re one of my kiddo’s favorite breakfasts, and they’re something we like to make together. But as much as I love those regular pancakes, sometimes, I want a breakfast that keeps me fuller longer.
That’s where these protein pancakes come in. Made in the blender, they contain no flour and no refined sugar. Instead, whole rolled oats make up the base of the batter, and maple syrup and banana add sweetness.
Ready in just 20 minutes, they’ll satisfy any pancake craving…while packing in a little extra nutrition. I hope you love them as much as I do!
Protein Pancakes Ingredients
Here’s what you’ll need to make this protein pancakes recipe:
- Whole rolled oats – They make up the base of the batter. Make sure to use certified gluten-free oats if you need this recipe to be gluten-free.
- Milk – Any kind you like! Regular milk, almond milk, and oat milk all work well here. If you’re prioritizing protein, regular milk will add the most.
- Banana – It adds moisture and sweetness. Use a very ripe and spotty banana for the best flavor.
- Whole milk Greek yogurt and avocado oil – For moisture and richness. Feel free to replace the oil with melted butter if you prefer.
- Baking powder and eggs – They help the pancakes puff up as they cook.
- Protein powder – For protein! I like this 365 Organic Pea Protein Powder, but feel free to use your favorite if you have one.
- Vanilla extract – For warm depth of flavor.
- Maple syrup – I add a little to the batter for sweetness and serve the pancakes with more on top.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Protein Pancakes
I adapted this recipe from these oatmeal pancakes, and the method is pretty much the same.
Start by making the batter in the blender. Add all the ingredients…
…and blend until smooth.
Transfer the batter to a large bowl. Give it a good stir to ensure that it’s evenly mixed.
Then, cook the pancakes. I use 1/3 cup of batter per pancake and cook for 1 1/2 to 2 minutes per side over medium heat. They should be nicely golden brown on the outside and cooked through in the middle.
If the pancakes are browning too quickly, reduce the heat to low.
Serve with maple syrup! Peanut butter, fresh fruit, and Greek yogurt are delicious topping options too.
Recipe Tips
- Add the liquid ingredients to the blender first. This will make the batter easier to blend. If you put the oats at the bottom, you might need to use the blender baton or add more liquid to get it totally smooth.
- Add milk as needed. The batter will thicken as it sits. If it gets too thick between batches, thin it out by adding 1 to 2 tablespoons more milk.
- Adjust the heat as you cook. As your pan starts to hold residual heat, you may notice that the pancakes brown more quickly. If they’re browning faster than they’re cooking through in the middle, reduce the heat to prevent them from burning. I usually start with my pan over medium heat and reduce it to low or medium-low by the end of the cooking process.
Protein Pancakes FAQs
- What protein powder do you use? I like this 365 Organic Pea Protein Powder. I get it unflavored and unsweetened. Vanilla protein powder would work great too.
- How should I store these protein pancakes? These pancakes freeze well! Seal them in an airtight container or bag and freeze for up to 3 months. To thaw, pop them in the microwave or toaster for a quick breakfast.
- Can I make the recipe dairy-free? Yes! Replace the yogurt with an additional banana and use your favorite plant milk. Almond milk is my go-to.
More Healthy Breakfast Recipes to Try
If you love these banana protein pancakes, try one of these healthy breakfast recipes next:
Looking for more ways to use protein powder? Make these no-bake protein balls for a healthy snack!
Protein Pancakes
Serves 10 to 12 pancakes
These protein pancakes are a delicious, healthy breakfast! They’re easy to make in the blender with simple ingredients like oats, banana, and Greek yogurt. We love them with maple syrup and fresh fruit on top.
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In a blender, place the milk, banana, eggs, yogurt, avocado oil, maple syrup, vanilla, oats, protein powder, baking powder, and salt. Blend until smooth.
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Pour the mixture into a large bowl and stir to ensure the batter is evenly combined.
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Heat a nonstick skillet over medium heat and brush lightly with oil. Use a ⅓-cup measuring cup to pour the batter into the pan, working in batches as necessary. Reduce the heat to medium-low and cook for 1½ to 2 minutes per side, or until golden brown on the outside and cooked through in the middle. Reduce the heat to low if the pancakes are browning too quickly.
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The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 tablespoons more milk as needed.
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Serve with maple syrup.
Makes 10 to 12 pancakes, nutrition facts are calculated for 1 pancake out of a batch of 10
