Protein Powder Oatmeal Pancakes (Blender Recipe)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This protein oatmeal pancakes recipe gives you the best of both worlds: easy to make and a delicious way to fuel the start of your day.

5 from 9 votes

Place all the ingredients in the blender in the order listed, making sure to pour the milk in first to ensure a smooth batter. Blend for up to 1 minute, on medium speed, then increase the speed towards the end. The batter is on the thick side.

Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with oil, spray, or butter. Immediately, pour ¼ cup of pancake batter onto the pan, and using the back of the scoop, spread it out a little.
Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the protein oatmeal pancakes over and cook for another 2 minutes (not quite as long) on the other side. Avoid pressing them down with the spatula after flipping; this will only make your pancakes dense. Repeat with the rest of the pancake batter.

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking. Cold batter is thick and difficult to pour. Store leftover cooked pancakes for up to 3 days in the fridge in an airtight container, or freeze for up to 3 months.

Any flavor of protein powder will work with this recipe. The pancake batter will take on its flavor.
If using quick cooking oats add an additional ¼ cup to the blender to avoid a runny batter.
Plant-based proteins will work with this recipe, but you’ll often need to add about 2 tablespoons of additional liquid to thin out the batter.