Oatmeal Blender Protein Pancakes Recipe

Get ready to elevate your breakfast game with these dreamy oatmeal blender pancakes that taste just as good as they make you feel!

Start your day with a nutritious boost with my Oatmeal Blender Protein Pancakes. I love how the rolled oats lend a hearty texture, while almond milk keeps them light.

The natural sweetness of a ripe banana paired with a hint of cinnamon and vanilla makes every bite delightful. Packed with protein from eggs and optionally a scoop of your favorite protein powder, these pancakes fuel your morning with wholesome goodness.

Oatmeal Blender Protein Pancakes Recipe Ingredients

• Rolled Oats: Heart-healthy whole grain, rich in fiber, boosts energy.
• Almond Milk: Dairy-free option, low-calorie, adds creaminess.
• Banana: Natural sweetener, provides potassium and vitamins.
• Honey or Maple Syrup: Natural sweeteners, add a hint of caramel flavor.
• Protein Powder: Boosts protein content, supports muscle growth.
• Eggs: High in protein and essential nutrients, aid in binding.
• Cinnamon: Warm spice, adds depth and aroma.

Oatmeal Blender Protein Pancakes Recipe Ingredient Quantities

• 1 cup rolled oats
• 1 cup almond milk (or milk of choice)
• 2 large eggs
• 1 medium ripe banana
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 scoop protein powder (optional, flavor of choice)

How to Make this Oatmeal Blender Protein Pancakes Recipe

1. Place the rolled oats in a blender and blend until they form a fine powder similar to flour.

2. Add the almond milk, eggs, ripe banana, honey, vanilla extract, baking powder, ground cinnamon, salt, and protein powder (if using) to the blender with the oat flour.

3. Blend the ingredients on high until the mixture is smooth and well combined.

4. Let the batter sit for a few minutes to slightly thicken as the oat flour absorbs the liquid.

5. Preheat a non-stick skillet or pan over medium heat. Lightly grease it with cooking spray or a small amount of butter or oil.

6. Pour a portion of the batter onto the hot skillet, forming a pancake of your desired size.

7. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake, and the edges look set before carefully flipping it over.

8. Cook on the other side for an additional 1-2 minutes or until the pancake is golden brown and cooked through.

9. Repeat the process with the remaining batter, adjusting the heat as necessary to avoid burning.

10. Serve the pancakes warm with your favorite toppings such as fresh fruit, nuts, or additional honey/maple syrup. Enjoy your healthy and delicious oatmeal blender protein pancakes!

Oatmeal Blender Protein Pancakes Recipe Equipment Needed

1. Blender
2. Measuring cups
3. Measuring spoons
4. Non-stick skillet or pan
5. Cooking spray or small amount of butter/oil
6. Spatula
7. Ladle or measuring cup (for pouring batter)

FAQ

• Can I make these pancakes gluten-free? Yes, just ensure you use certified gluten-free oats and protein powder.
• What can I substitute for the banana? You can use 1/2 cup unsweetened applesauce or 1/4 cup Greek yogurt if you prefer.
• How can I make these pancakes dairy-free? Use almond milk or any plant-based milk and choose a dairy-free protein powder.
• Can I omit the protein powder? Yes, you can omit the protein powder, but the nutritional content will change.
• What is the best way to cook these pancakes? Preheat a non-stick skillet over medium heat and cook each pancake for about 2-3 minutes per side.
• How can I store leftover pancakes? Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Can I add mix-ins like berries or chocolate chips? Absolutely! Fold in any mix-ins after blending the batter for added flavor and texture.

Oatmeal Blender Protein Pancakes Recipe Substitutions and Variations

• Almond milk can be substituted with any other milk such as soy milk, oat milk, or regular dairy milk.
• Honey or maple syrup can be replaced with agave nectar or an equal amount of brown sugar.
• Vanilla extract can be substituted with almond extract for a different flavor profile.
• Baking powder can be replaced with a combination of 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
• If you’re avoiding bananas, you can use 1/2 cup of unsweetened applesauce instead of the banana.

Pro Tips

1. Consistency Check After blending the batter, let it sit for 5-10 minutes instead of just a few, to allow the oat flour to absorb more liquid. If the batter becomes too thick, add a splash more almond milk to reach your desired consistency.

2. Ripe Banana Hack Ensure the banana is very ripe, with plenty of brown spots. This not only enhances the natural sweetness of the pancakes but also ensures a smoother blend.

3. Even Cooking Keep the pancakes small (around 4-5 inches in diameter) to ensure they cook evenly and are easy to flip without breaking.

4. Heat Management Start cooking the pancakes on medium heat, then reduce to medium-low after the first batch if needed. This helps prevent burning on the outside while still allowing the inside to cook through.

5. Flavor Variety For additional flavor, consider folding in some add-ins, such as a handful of blueberries, chocolate chips, or chopped nuts, to the batter after blending and before cooking.