Protein Pancake Oats (Printable view)

A fluffy, high-protein oat breakfast with blended oats, yogurt, and a hint of cinnamon.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 2 large eggs
06 - ¾ cup milk (dairy or plant-based)
07 - ½ cup Greek yogurt
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Protein

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

→ Optional Add-ins

11 - ½ cup blueberries, chocolate chips, or chopped nuts

# How To Make:

01 - Heat oven to 350°F. Lightly grease an 8x8-inch baking dish.
02 - Blend oats into a fine flour. Add baking powder, salt, and cinnamon; 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 batter into the prepared dish. Gently fold in optional blueberries, chocolate chips, or nuts if desired.
05 - Bake for 22 to 25 minutes until the center is set and the surface turns lightly golden.
06 - Allow to cool briefly before slicing. Serve warm topped with fresh fruit, additional yogurt, or syrup as preferred.

# Expert Advice:

01 -
  • You get that bakery-style texture without spending hours folding egg whites or dirtying multiple bowls
  • The protein content keeps you full straight through lunch, which is rare for something that eats like dessert
  • It scales beautifully for meal prep and actually tastes better the next day cold
02 -
  • Over-blending can make the texture tough, so pulse just until everything comes together and no more
  • Letting it rest in the pan for those few minutes after baking is non-negotiable or it will fall apart when you slice it
03 -
  • Room temperature ingredients blend more smoothly, so pull everything out about twenty minutes before you start
  • If the batter seems too thick, add milk one tablespoon at a time until it pours easily
Go Back