Protein Pancake Oats (Printable)

Wholesome baked oats blend with protein for a fluffy, hearty breakfast option.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup rolled oats (3.5 oz)
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 (6 fl oz), dairy or plant-based
07 - 1/2 cup Greek yogurt (4 oz)
08 - 2 tablespoons maple syrup or honey (1 fl oz)
09 - 1 teaspoon vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (1 oz)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts (2.6 oz)

# How to Prepare:

01 - Preheat oven to 350 degrees Fahrenheit. Grease an 8x8-inch baking dish.
02 - Place rolled oats into a blender and process until they form a fine flour. Add baking powder, salt, and cinnamon; pulse to combine evenly.
03 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until the mixture is smooth and creamy.
04 - Pour batter into the prepared baking dish. Gently fold in any optional add-ins chosen.
05 - Bake for 22 to 25 minutes, or 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, additional yogurt, or a drizzle of syrup.

# Expert Suggestions:

01 -
  • It's high-protein and actually tastes like you're treating yourself, not punishing yourself with fitness food.
  • Made in a blender and one baking dish, so cleanup is almost laughable.
  • Works perfectly for meal prep or impressing someone on a lazy Sunday morning.
02 -
  • Don't skip the blending step for oats; it's the difference between a fluffy pancake cake and something dense and gritty.
  • The center will seem slightly underbaked when you pull it out, but it continues setting as it cools—overbaking makes it dry and crumbly.
  • Protein powder brands vary wildly in taste; I learned this the hard way with a particularly chalky vanilla one.
03 -
  • Use a high-quality protein powder you actually enjoy—cheap ones taste dusty and bitter, and no amount of cinnamon hides that.
  • Don't blend longer than needed once the wet ingredients are added; overblending can make things tough instead of tender.
  • Room temperature ingredients blend more smoothly and bake more evenly than cold ones pulled straight from the fridge.
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