Oatmeal Protein Pancakes Recipe

Whole oats make fluffy, healthy muesli pancakes for breakfast! These delicious pancakes are customisable to your liking! 

– 2 cups rolled oats – 4 Tbsp protein powder of choice optional* – 2 tsp baking powder – 1 tsp ground cinnamon optional – ½ tsp sea salt – 2 large egg – 2 egg whites ⅓ cup** – 1 cup milk of choice*** – 2 Tbsp pure maple syrup**** Optional Additions: – ½ cup chocolate chip – ⅓ cup chopped pecans or walnut


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A high-speed blender or food processor may turn rolled oats into flour in 30 seconds.Mix baking powder, cinnamon, sea salt, and protein powder. 


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Mix milk, egg whites, and eggs medium-fast.Rest batter 10 minutes. Rise in thickness.Add avocado oil to a large nonstick pan or electric griddle over medium heat. 

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Pour batter into the hot skillet to make any size pancakes after a few minutes.

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Mix batter with chocolate chips, blueberries, or nuts. Turn the pancakes after 2-3 minutes to firm the sides, then cook for 1–3 minutes until done. 

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Both pancake sides should be softly golden brown. Too light? Heat to medium-high. If pancakes brown quickly, reduce heat to medium-low.

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Use leftover batter. A baking sheet with cooked pancakes can be kept in the oven at the lowest temperature until dinnertime.

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Pancakes with butter, maple syrup, almond butter, bananas, berries, etc. I like these pancakes with butter, Nuttzo, maple syrup, or honey.

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