Fluffy Oat Protein Pancake Recipe
This easy recipe is a snap to make. Just throw all of the ingredients in the blender for a fast breakfast.
Servings: 3 servings
Calories: 411kcal
Equipment
Ingredients
- 1 cup rolled oats
- 3 tsp baking powder
- ⅓ cup vanilla protein powder
- 2 large eggs
- ⅓ cup Greek yogurt
- 1 scoop collagen powder (optional)
- 1 tsp vanilla extract
- 1 TBSP maple syrup (or more to taste)
- 1 TBSP olive oil (or coconut oil)
- ½ tsp ground cinnamon
Instructions
- Preheat the griddle or skillet over medium heat.
- Add the rolled oats to your blender. Blend on high speed for 30-45 seconds until they turn into a fine, flour-like consistency.
- Add the rest of the ingredients and blend for about 30 seconds or until the batter is smooth and well-combined. If the batter is too thick, you can add a splash of any kind of milk to adjust the consistency.
- Lightly grease the skillet or griddle with some oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Serve with your favorite toppings.
Notes
Store any leftovers in the fridge for 2–3 days or freeze flat between parchment paper for future breakfasts.
Nutrition
Serving: 3pancakes | Calories: 411kcal | Carbohydrates: 43g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 202mg | Sodium: 131mg | Potassium: 963mg | Fiber: 5g | Sugar: 9g | Vitamin A: 240IU | Vitamin C: 0.02mg | Calcium: 451mg | Iron: 3mg