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+ servings

Protein Pancakes

Whole grain pancakes, full of fiber and protein, keep you fueled all morning long.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Keyword: breakfast, pancakes
Servings: 12 pancakes
Calories: 88kcal


  • 2 cups old fashioned oats (I use Bob’s Red Mill Old Fashioned Oats, Organic and GF)
  • 3 level tablespoons baking powder
  • 3 eggs
  • 1 scoop protein powder
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk (any milk or nut milk will do)
  • 1 teaspoon vanilla extract
  • Unsalted butter for cooking
  • Pure maple syrup for serving


  • In a high-powered blender or Vitamix, add the oats and mix on high. Let them go until the oats are uniformly well ground, about 1-2 minutes
  • Add the remaining pancake ingredients and mix at a low speed until almost combined. Stop the blender and wipe down the inside with a spoon or rubber spatula, replace the lid, and then mix again for a few seconds.
  • Preheat a cast-iron skillet or griddle on medium heat. Add about a tablespoon of butter and melt. Scoop out the batter with a ¼ cup measure and place pancakes about an inch or more apart in the melted butter. Cook until golden brown, about 1-2 minutes, and flip. I usually turn the heat down to low when I flip, so the second side can cook through to the middle without burning. 
  • Increase the heat to medium and add another small slice of butter (if necessary) to coat the pan before adding the next batch of pancake batter.


Calories: 88kcal | Carbohydrates: 10g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 54mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg