Oatmeal Protein Pancakes | Healthy, Easy, Banana Free

These oatmeal protein pancakes are perfectly soft and naturally high in protein and fiber. The oatmeal pancakes are made with rolled oats blended into an oat flour and combined with eggs, soy milk, and half a scoop of vanilla protein powder to yield nutritious and protein packed pancakes.

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The vanilla protein powder perfectly sweetens the pancakes, adding a hint of vanilla that pairs beautifully with cinnamon. It’s such an easy yet hearty breakfast that keeps you feeling satiated and ready to conquer your day.

I like to serve these flourless oatmeal pancakes with plain yogurt and maple syrup, topped with an additional sprinkle of cinnamon, which is a fantastic spice for blood sugar balance. You can also prep these pancakes ahead of time and pop them in the toaster in the morning for a quick, high-protein breakfast. If you are really into meal prep, double the recipe.

Oats have many health benefits and are also a fantastic, budget-friendly food you can use to make all sorts of nutritious breakfast recipes, including these oatmeal pancakes.

Oatmeal Protein Pancakes Ingredients

• 2 cups rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 scoop vanilla plant-based protein powder (optional)
• 2 large eggs
• 1 cup unsweetened soy milk
• 1/2 cup water
• Olive oil spray or a small amount of oil for cooking

How To Make Oatmeal Pancakes

1. Add the rolled oats to a high-speed blender, such as a Vitamix, and blend until they resemble a fine oat flour.
2. Transfer the oat flour to a large mixing bowl and whisk together with the baking powder, cinnamon, and protein powder.
3. Add the eggs, soy milk, and water to the blender and blend until smooth.
4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let the batter rest for 2–3 minutes to thicken slightly.
5. Heat a large non-stick frying pan over medium heat and lightly coat it with olive oil spray or a small amount of oil.
6. Scoop about 1/4 cup of batter onto the hot pan for each pancake.
7. Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set.
8. Carefully flip and cook for another 1–2 minutes, or until golden brown and cooked through.
9. Repeat with the remaining batter, adding more oil as needed.
10. Serve warm with your favorite toppings, such as fresh berries, sliced banana, or yogurt with maple syrup.

Tips and Substitutions

• Use certified gluten-free oats if needed.
• You can omit the protein powder if preferred. The pancakes will still turn out well but won’t be as sweet or as high in protein.
• Any unsweetened milk can be used in place of soy milk.
• Add a little extra water if the batter becomes too thick after resting.

Nutritional Information

One third of the recipe contains approximately:

• Calories: 307
• Protein: 17 g
• Fat: 9 g
• Net Carbohydrates: 34 g
• Fiber: 7 g

Top 5 Highest Vitamins & Minerals

• Molybdenum
• Manganese
• Vitamin B12
• Selenium
• Vitamin B2 (Riboflavin)

Oats are one of my favorite breakfast foods because they’re inexpensive, incredibly versatile, and packed with fiber. They provide slow-digesting carbohydrates for sustained energy while also providing important nutrients such as manganese, selenium, and molybdenum. Blending rolled oats into flour is an easy way to create soft, hearty pancakes without using refined flour.

These oatmeal protein pancakes are packed with protein, fiber, healthy fats, and complex carbohydrates to help keep you full all morning long. I love making a batch at the beginning of the week and reheating it in the toaster for a quick breakfast served with yogurt, maple syrup, and fresh berries.

The combination of eggs and vanilla protein powder naturally boosts the protein content while adding just the right amount of sweetness. Since these are oatmeal pancakes without banana, they have a slightly firmer texture that holds together beautifully and freezes well.

I originally started making these pancakes for my 5-year-old because she isn’t a big fan of eating eggs on their own. They quickly became one of our family’s favorite breakfasts because they’re easy to make, naturally sweetened, and keep everyone satisfied until lunch. I hope your family enjoys these healthy oatmeal pancakes as much as mine does and be sure to check out the benefits of oats and oatmeal recipes.

Oatmeal Protein Pancakes | Healthy, Easy & High Protein

These oatmeal protein pancakes are a hearty, healthy breakfast made with blended rolled oats, eggs, and vanilla protein powder. Naturally high in protein and fiber, they're easy to meal prep, freezer friendly, and perfect for a satisfying breakfast the whole family will love.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 3

Calories 307 kcal

Equipment

• 1 Vitamix blender
• 1 frying pan

Ingredients

  

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• 2 cups rolled oats
• 2 tsp baking powder
• ½ tsp cinnamon
• ½ scoop vanilla protein powder
• 2 large eggs
• 1 cup soy milk
• ½ cup water
• olive oil spray or small amount of oil for cooking

Instructions

 

• Blend the rolled oats in a high-speed blender until they resemble a fine oat flour.
• Whisk the oat flour, baking powder, cinnamon, and protein powder together in a large bowl.
• Blend the eggs, soy milk, and water until smooth.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Heat a lightly greased non-stick frying pan over medium heat.
• Scoop about ¼ cup of batter onto the pan for each pancake
• Cook for 2–3 minutes, flip, and cook for another 1–2 minutes until golden brown.Repeat with the remaining batter.

Nutrition

Calories: 307kcalCarbohydrates: 41gProtein: 17gFat: 9gFiber: 7g

Keyword healthy oatmeal pancakes, oatmeal pancakes, oatmeal protein pancakes

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