Protein Pancake Oats (Printable version)

Fluffy baked oats blended with protein for a nutritious and hearty breakfast option.

# What you need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 1 tsp baking powder
03 - Pinch of salt
04 - 1 tsp ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (dairy or plant-based)
07 - 1/2 cup Greek yogurt
08 - 2 tbsp maple syrup or honey
09 - 1 tsp vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (about 30 g)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish.
02 - Place rolled oats in a blender and process until finely ground into a flour-like consistency.
03 - Add baking powder, salt, and cinnamon to the blender with oat flour and pulse briefly to incorporate.
04 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until smooth and creamy.
05 - Pour batter into the prepared baking dish. Gently fold in any optional add-ins like blueberries or nuts.
06 - Bake for 22 to 25 minutes until the center is set and the top is lightly golden.
07 - Allow to cool for several minutes before slicing. Serve warm, optionally topped with fresh fruit, additional yogurt, or syrup.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but delivers serious protein without any guilt.
  • No standing over a hot pan flipping pancakes—just set it and forget it while your oven does the work.
  • Makes enough to share or have leftovers you'll actually want to eat cold the next day.
02 -
  • Over-blending the batter creates air bubbles that deflate during baking, giving you a dense result instead of fluffy—blend until smooth, then stop.
  • The protein powder must be fully incorporated or you'll get bitter pockets of concentrated flavor; if it seems clumpy after blending, stick-blend it or blend longer.
  • Letting the batter rest in the dish for 2–3 minutes before baking helps the baking powder activate at the right time for maximum rise.
03 -
  • If your batter seems too thick, don't add more milk—thick batter bakes fluffier; too thin and it spreads out flat and dense.
  • Make a double batch and freeze individual slices wrapped in plastic wrap; they thaw in 10 minutes and reheat beautifully for grab-and-go mornings.
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