Protein Oatmeal Blender Pancakes
Whip up these easy and healthy protein-packed pancakes using just your blender for a delicious and nourishing breakfast.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Blender, Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- ½ cup Greek yogurt, plain or vanilla (0%, 2% or 5%)
- ⅔ cup almond milk, or any milk
- 2 tablespoon real maple syrup
- 1 ½ teaspoon vanilla extract
- 2 cups rolled oats
- 2 ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt, optional
- Maple syrup, optional topping
- Optional mix-ins: blueberries, chocolate chips, banana slices, chia seeds
Instructions
- Add all ingredients to a blender.
- Blend until smooth, about 20 to 40 seconds.
- Ensure the batter looks pourable with no visible chunks of oats.
- Let the batter rest for 8 minutes.
- Heat a large nonstick pan over medium-low heat.
- Lightly grease the pan.
- Test if the pan is ready by dropping a small amount of water – it should sizzle.
- Pour about ¼ to ⅓ cup batter per pancake onto the pan.
- Add any optional mix-ins to the wet batter.
- Cook for 2 to 3 minutes, until the edges look set and the top turns from glossy to matte.
- Flip each pancake.
- Cook for about 1 minute more, until the bottom is golden brown and the center springs back when lightly pressed.
- Serve warm with fresh fruit, maple syrup, or nut butter.
- Keep cooked pancakes warm in a 200°F oven for a big batch.
Notes
Don’t overblend the batter; just until smooth.
Allow the batter to rest for the full 8 minutes for best texture.
Adjust heat to medium-low to prevent burning.
For best results, use a good quality nonstick pan.
Find it online: https://theopenoven.com/protein-oatmeal-blender-pancakes/