Wholesome Protein Pancake Oats (Printer-friendly)

High-protein breakfast featuring blended oats baked to fluffy, golden perfection with optional fruit or nuts.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 1 teaspoon baking powder
03 - Pinch of salt
04 - 1 teaspoon ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (dairy or plant-based)
07 - 1/2 cup Greek yogurt
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (about 1 oz)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts

# Directions:

01 - Preheat the oven to 350°F and grease an 8x8-inch baking dish.
02 - Place the rolled oats in a blender and grind into a fine flour. Add baking powder, salt, and cinnamon, then pulse to combine.
03 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until smooth and creamy.
04 - Pour the batter into the prepared dish and gently fold in any optional add-ins such as blueberries or nuts.
05 - Bake for 22 to 25 minutes until the center is set and the top is lightly golden.
06 - Allow to cool briefly before slicing. Serve warm, optionally topped with fresh fruit, additional yogurt, or syrup.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but keeps you full until lunch—no afternoon energy crash.
  • The texture is pure magic: fluffy like pancakes but somehow substantial, almost like a protein cake.
  • You blend everything in one go and let the oven do the work while you sip your coffee.
02 -
  • If you skip the blending of oats and just dump them in whole, you'll get a grainy, gritty texture instead of that fluffy cake thing—trust me, I learned this the hard way.
  • The batter should look pourable but thick; if you use less milk or more oats, it bakes up dense and won't rise the way it should.
03 -
  • If your protein powder is particularly chalky or has a weird aftertaste, the Greek yogurt and vanilla extract are your tools to mask it—don't be shy with those.
  • Don't open the oven door during baking; let it do its thing undisturbed or you risk it collapsing from the temperature shift.
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