Protein Oatmeal Blender Pancakes
Delicious and nutritious pancakes made with rolled oats and Greek yogurt, perfect for a quick and satisfying breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Blending & Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups rolled oats
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 eggs
- 1/2 cup Greek yogurt (plain or vanilla)
- 2/3 cup almond milk or plant milk
- 2 Tbsp pure maple syrup
- 1.5 tsp vanilla extract
- Optional mix-ins: blueberries, chocolate chips, banana slices, fresh fruit, chia seeds
Instructions
- Blend the batter: In a blender, combine the eggs, Greek yogurt, almond milk, maple syrup, vanilla extract, rolled oats, baking powder, and cinnamon. Blend on high for 20 to 40 seconds, or until smooth.
- Let it rest: Allow the batter to sit for about 8 minutes while you preheat your pan.
- Prepare the pan: Heat a large nonstick skillet over medium-low heat and lightly grease with butter or non-stick spray.
- Cook the pancakes: Pour about 1/4 to 1/3 cup of batter onto the hot skillet. Sprinkle in your desired mix-ins. Cook for 2 to 3 minutes, or until edges firm up and bubbles form on top.
- Flip and finish: Gently flip the pancakes and cook on the other side for about 1 minute, until golden brown.
- Serve warm: Enjoy topped with fresh fruit, maple syrup, or nut butter!
Notes
Don’t overblend the batter to keep pancakes fluffy. Letting the batter rest improves texture.