You can't go wrong with pancakes for breakfast, especially at the weekend, and these golden brown Blender Protein Pancakes are SO simple. All the ingredients are whizzed together in the blender, they are naturally sweetened and much higher in protein than regular pancakes with no protein powder included. - with 15 grams of protein for a big stack. They freeze well too, so they are great for batch cooking.
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These blender protein pancakes cook up soft, fluffy, and naturally sweet. They are made with oats, banana, egg, Greek yogurt, honey, vanilla, milk, and baking powder, then cooked in butter in a pancake pan until golden.
Think a big stack of fluffy American-style pancakes, but higher in protein. But we didn't use any protein powder, as I know that's not something everyone uses.
They are filling, simple and my kids love them. I always keep a stash in the freezer too, as they are handy on busy mornings before football/rugby matches.
The oats add fibre, the egg and Greek yogurt bring protein, and the banana gives the pancakes a naturally sweet flavour and soft texture. Serve them with berries, nut butter, extra yogurt, or a drizzle of honey, for a filling breakfast you'll want to keep on repeat.
Looking for more pancake recipes? Why not try these amazing Sheet Pan Pancakes or our delicious Apple Cinnamon Pancakes?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - This replaces the flour to make much more filling and fibre packed pancakes. Use rolled oats,
- Eggs - Medium sized eggs.
- Yogurt - Use a thick Greek yogurt. We used 0% fat, but you could use a higher fat percentage if you prefer.
- Banana - This helps with texture and natural sweetness. They really don't taste like banana though. A ripe banana is important, as you want it to be sweet.
- Milk - You can use any milk. If the banana you are using is really big, you may need less milk.
- Honey - This can be swapped for maple syrup if you prefer.
- Baking powder - This helps make the blender protein pancakes thick and fluffy. These are American-style pancakes and really thick.
Variations
Peanut Butter - Add 1 tablespoon of peanut butter to the blender for extra richness and protein. You may need a splash more milk if the batter becomes too thick.
Cinnamon - Add ½ teaspoon ground cinnamon to the blender for a warm, cosy flavour. This version is especially lovely in autumn and tastes great topped with apple slices or extra yogurt.
Chocolate - Blend in 1 tablespoon cocoa powder. Because cocoa can thicken the batter, add an extra splash of milk if needed. You could add some dark chocolate chips to the blender protein pancake mix after blending too.
Extra protein - Add 1 to 2 tablespoons of vanilla protein powder or unflavoured protein powder. Since protein powder absorbs liquid, you will likely need a little extra milk to keep the batter smooth and spoonable.
How To Make Blender Protein Pancakes
- Step 1: Put all of the ingredients into a blender jug.
- Step 2: Blend until a smooth batter is formed.
- Step 3: Melt a little oil or butter in a large pan (we recommend this pancake pan). Pour or spoon in the batter into rounds of about 7.5cm/3inch diameter.
- Step 4: Cook for 2-3 minutes. When bubbles form across the pancakes, flip them over and cook for a further 90 seconds to 2 minutes.
Blender Protein Pancake Serving Suggestions
These pancakes are delicious simply served warm with a little butter and a drizzle of honey to keep it simple.
They are also lovely with Greek yogurt for an extra protein boost and then some berries or our 10 Minute Chia Seed Jam. Sliced banana, nut butter, chopped nuts, stewed apples, or a spoonful of ricotta also work really well.
For children, you can make them mini and serve with yogurt for dipping.
Meal Prep and Storage
These blender protein pancakes are excellent for meal prep because they reheat well and keep their soft texture.
Fridge - Once cooked, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. Place a sheet of baking paper between layers if you want to stop them sticking together.
Freezer - To freeze, cool the pancakes completely and lay them in a single layer on a tray until firm. Then transfer them to a freezer-safe container or bag with baking paper between each pancake. They can be frozen for up to 2 months.
Reheat - To reheat from the fridge, warm them in a dry frying pan over low heat, in the microwave for short bursts, or in the toaster if they are firm enough. To reheat from frozen, thaw overnight in the fridge or warm gently straight from frozen in the microwave or pan until heated through.
Make ahead - You can also make the batter ahead, but it is usually best cooked fresh. If you do want to prep the batter in advance, keep it in the fridge for up to 24 hours and give it a good stir before cooking. The oats will continue to absorb liquid as it sits, so you may need to loosen it with a splash of milk before using.
These make a great make-ahead breakfast if you are camping. Blend the mixture, keep it in a jar and keep it chilled. See more camping food tips in our Camping Food Ideas post.
Dannii's Top Tips
- If you don't have a very powerful blender, or it is small, then add the liquid ingredients first and the oats last, as it will make it easier to blend.
- Once blended, let the batter sit for 2 to 3 minutes if you have time, as this gives the oats a chance to absorb some liquid and helps the batter thicken slightly.
- Cook the blender protein pancakes over a medium or medium-low heat rather than high heat. Because these pancakes contain banana and honey, they can brown quickly on the outside before the middle is fully cooked if the pan is too hot.
Frequently Asked Questions
Yes, but the texture will be a little different. You can use oat flour instead of rolled oats and mash the banana very well before whisking everything together in a bowl. A blender simply gives the smoothest batter and the easiest method.
This usually happens when the pancakes are flipped too early or the batter is too wet. Let the first side cook until the edges are set and bubbles appear on top. If the batter seems thin, blend in a little extra oats and let it sit for a couple of minutes before cooking.
More Oat Recipes
If you've tried these blender oatmeal pancakes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Blender Protein Pancakes (No Protein Powder)
Ingredients
- 220 g (2 cups) of Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 2 Eggs
- 130 g (0.5 cup) of 0% Fat Free Greek yogurt
- 2 tablespoon of Honey
- 1 teaspoon of Vanilla extract
- 160 ml (0.66 cup) of Skimmed milk
- 2 teaspoon of Baking powder
- 1 Banana
Instructions
- Put all of the ingredients into a blender jug.
- Blend until a smooth batter is formed.
- Melt a little oil or butter in a large pan. Pour or spoon in the batter into rounds of about 7.5cm/3inch diameter.
- Cook for 2-3 minutes. When bubbles form across the pancakes, flip them over and cook for a further 90 seconds to 2 minutes.
Recipe Video
Recipe Tips
- If you don't have a very powerful blender, or it is small, then add the liquid ingredients first and the oats last, as it will make it easier to blend.
- Once blended, let the batter sit for 2 to 3 minutes if you have time, as this gives the oats a chance to absorb some liquid and helps the batter thicken slightly.
- Cook the blender protein pancakes over a medium or medium-low heat rather than high heat. Because these pancakes contain banana and honey, they can brown quickly on the outside before the middle is fully cooked if the pan is too hot.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Nóra says
Great recipe and healthy ingredients! Was a success for the first time, following your instructions and tips. Loved it plain, too, but liked the best with some Greek joghurt on top. Will repeat for sure. Thank you for sharing.
Vicki says
Just made ... yum . Will definitely make again and again (with a pinch of salt).
Christina says
Love how simple and healthy these are!
Sarah Brown says
Tastes lovely. I often make similar ingredients into porridge or overnight oats and like normal pancakes and fluffy pancakes. I think it would be nice with jammy blueberries. I missed out honey as reducing my sugar. My 10yo was a fan. He had syrup. They are very soft so hard to turn easily and browned very quickly. Smaller worked better. The batter looked lumpy but didn't taste it.
Kim says
I’ve made these a few times in a nutribullet, quick and easy and freeze well. I add a few chocolate chips. They always turn out well.