These pancakes will become your favorite!
These tasty protein pancakes can be eaten for breakfast or as a daytime snack, and they’re packed with protein! Protein pancakes are a great alternative to traditional breakfast options, especially if you are trying to reduce your carbohydrate intake. This recipe allows you to enjoy the taste of pancakes without overloading your body with calories and sugar. Healthy pancakes are an option your entire family will love.
Not only do these pancakes provide a healthier alternative to most traditional pancake recipes, they have added health benefits. Blueberries are packed with antioxidants, which are associated with preventing cancer and a variety of other health problems related to inflammation. They are low-calorie, but sweet, so you do not need to smother these pancakes in high-calorie syrup. The oatmeal in these oatmeal blueberry protein pancakes fills you up for hours. It provides soluble fiber, which satisfies your hunger and keeps your blood sugar in balance.
Oatmeal Blueberry Protein Pancakes
Ingredients
- 1/2 cup rolled oats uncooked - old fashioned oatmeal
- 1/3 cup egg whites
- 1 tablespoon vanilla protein powder
- 1 tablespoon ground flaxseed
- 1/4 banana ripe
- 1 tablespoon Greek yogurt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup blueberries frozen
Instructions
- Throw everything except blueberries in the blender and blend until smooth. Spray pan with safflower (or other) oil and get it hot like a griddle, pour half of the mixture into pan, and place a few blueberries on top. These pancakes won’t “bubble” on top like regular pancakes, so you need to watch the bottoms. When bottom is lightly brown and the pancaked is cooked halfway through, flip and cook the other side – this will also heat the frozen blueberries. When done, remove pancake and pour in the rest of the batter, repeat.
Nutrition Information
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*This is a healthy Skinny Ms. fan recipe submitted by Lori Laham of author of Get Fit Naturally.
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i entered as written, using Optimum Nutrition's gold standard whey (vanilla) and instead of flax, used chia seeds. Nutrtional info:
383 cals, 37g carbs, 6g fat, 42g protein, 7g sugar, 272mg sodium.
These were so delicious! I didn't have greek yogurt, so I used kefir. It was a smidgeon runny so I added about a tbsp. oat flour. SO SO SO good. Thank you for your site. I'm smitten! I've lost nearly 100 pounds and new, interesting recipes are now mandatory for me to keep going! 🙂
Carly, WOW…CONGRATULATIONS!!!! Thank you so much. 🙂
Can you omit the protein powder?
Meghan, Yes!
Do you need to substitute something for the protein powder? Or can I just omit and continue with the rest of recipe as written?
Deb, Just omit.
I doubled the recipe and mixed in my Vitamix. What a mistake. The batter was like cement. Also, no salt? These were tasteless. I did get a lot of exercise in trying to clean up the mess after. If I ever made this again (doubtful), I'd probably add water to thin the batter, and never try it in a Vitamix.
This is the best recepie for protein-oatmeal pancakes! I kept the proportions and for my pleasant surprise the pancakes burned out sooo fluffly! Its delicious!
These were *alright*, but not fluffy like a normal pancakes. I mixed in a magic bullet which normally makes pancake batter very fluffly but the result was much more like a heavy crepe.
Taste was okay but if I make it again in the future I'll change a few things!
Sounds good, where does one buy protein powder,?
Hi I want to make this right now but i don't have a greek yogurt and cinnamon any substitute?
A good sub for Greek yogurt could be cottage cheese, sour cream, kefir, or buttermilk. Cinnamon can be omitted, or you can use
Allspice, instead.
I just plugged this into the Recipe Builder and with the new WW freestyle, it is 7 SmartPoints, using nonfat Greek yogurt instead of regular.
Don’t know what went wrong. Made them this morning, and the batter was waaay to thick. I added some milk to fix that. Then when I made the skillet “griddle hot” and sprayed it with oil, it made the outside of the pancakes burn quickly, but they were still not done on the inside…((( even though they were pretty thin.
Hi Alex, this pancake batter will be a little more think than a regular batter. I would also recommend lowering the temperature of your skillet. Your skillet was most likely too hot if the cakes were burning quickly and not cooked in the center. The temperature should be a medium setting.
I hust made them and had the exact same experience as Alex. I’m tried mixing the batter in my Ninja. The batter was very thick. It was really hard to scrape it all out the Ninja. I just ate them and they were quite a bit burnt on the outside but the inside felt like they were not cooked. Any suggestions? I made the recipe almost exactly as written except I realized my egg whites had expired so I used egg substitute instead.
Hi Marne, you can try adding a little water to thin the batter and use a lower temperature skillet!
These were ok but lacked flavor. The pancakes did cook through despite the texture, which was a bit thick for my liking. I was hoping these would be sweet enough to eat without syrup but that was not the case. Thank you anyway.