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Protein oatmeal blender pancakes stacked high with fresh blueberries and maple syrup drizzle

Protein Oatmeal Blender Pancakes

Super fluffy and protein-packed oatmeal blender pancakes made with Greek yogurt and eggs for a healthy breakfast
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 8 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs
  • 0.5 cup Greek yogurt 2% or 5%, plain or vanilla
  • 0.67 cup almond milk or plant milk
  • 2 tablespoon pure maple syrup
  • 1.5 teaspoon vanilla extract
  • 2 cups rolled oats
  • 2 teaspoon baking powder
  • 0.5 teaspoon cinnamon

Equipment

  • High speed blender or food processor
  • Large non-stick skillet
  • Measuring cups and spoons

Method
 

  1. Add eggs, Greek yogurt, almond milk, maple syrup, vanilla extract, rolled oats, baking powder, and cinnamon in a blender. Blend until smooth for about 20 to 40 seconds.
  2. Let the batter sit for 8 minutes while you heat your pan. You can transfer it to a mixing bowl or keep it in the blender.
  3. Heat a large nonstick pan over medium-low heat. Lightly butter or oil the pan with non-stick spray.
  4. Pour about ¼ - ⅓ cup of batter onto the hot pan and add desired mix-ins. Cook for about 2-3 minutes until the edges firm up and you see little bubbles on top.
  5. Gently flip and cook the other side for about 1 minute.
  6. Serve immediately with fresh fruit, maple syrup, nut butter, or honey.

Notes

Don't over blend - only 20-40 seconds needed. Let batter rest for 8 minutes for better texture. Cook on medium-low heat to prevent burning. Makes about 12-16 pancakes total. Can add protein powder: use 1¾ cups oats + 1 scoop protein powder. Store in refrigerator for 2-3 days or freeze up to 3 months.