Protein Pancake Oats (Printable)

A fluffy, high-protein baked pancake with blended oats and warm cinnamon notes.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats (100 g)
02 - 1 teaspoon baking powder
03 - Pinch of salt
04 - 1 teaspoon ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (180 ml), dairy or plant-based
07 - 1/2 cup Greek yogurt (120 g)
08 - 2 tablespoons maple syrup or honey (30 ml)
09 - 1 teaspoon 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 (75 g)

# Directions:

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
02 - Place the oats in a blender and process until finely ground. Add baking powder, salt, and cinnamon, then pulse to combine.
03 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until smooth and creamy.
04 - Pour the batter into the prepared dish and gently fold in any optional add-ins, if using.
05 - Bake for 22 to 25 minutes, until the center is set and the top is lightly golden.
06 - Allow to cool for several minutes before slicing. Serve warm, optionally topped with fresh fruit, extra yogurt, or a drizzle of syrup.

# Expert Advice:

01 -
  • It tastes indulgent—like actual pancake cake—but keeps you satisfied for hours because of all that protein.
  • Takes maybe ten minutes of actual hands-on time, then the oven does the work while you catch up on life.
  • Works perfectly for meal prep; slice it and eat it cold from the fridge all week if you need to.
02 -
  • If your blender isn't powerful enough, the texture will be grainy instead of smooth—pulse longer if you need to, or strain the batter through a fine mesh sieve before pouring.
  • The protein powder matters more than you think; a low-quality powder can make this taste chalky, so splurge a little on a good one if you can.
  • Overbaking by even two minutes makes this dry, so set a timer and check at 22 minutes first—you can always bake longer, but you can't undo dryness.
03 -
  • Whisk your protein powder with the milk separately before adding it to the blender if your powder is clumpy—this prevents little gritty bits in the finished dish.
  • Room temperature ingredients blend more smoothly than cold ones, so pull your eggs and yogurt out of the fridge a few minutes before you start.
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