Protein Pancake Oats (Printable Version)

Fluffy oat breakfast with protein boost, baked to golden perfection and great for mornings.

# What You'll Need:

→ 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 Steps:

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

# Tips for Success:

01 -
  • It feels indulgent like a sweet breakfast cake, but actually keeps you full for hours thanks to the protein.
  • Everything goes into one blender—no dirty bowls, no whisking, just push a button and bake.
  • Perfect for when you want something warm and comforting that tastes like you spent way more time on it than you did.
02 -
  • Don't overbake it—the moment the center sets, pull it out, or you'll end up with something dry that tastes more like a protein bar than breakfast cake.
  • Make sure your blender is powerful enough to turn those oats into actual flour, not just finely crushed bits, or you'll get a grainy texture that feels gritty on your tongue.
03 -
  • Room temperature ingredients blend more smoothly and evenly, so take your eggs and milk out of the fridge 15 minutes before you start if you remember.
  • If you don't have a powerful blender, soak your oats in the milk for 5 minutes before blending so they break down more easily and you avoid that grainy texture.
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