Protein Packed Blender Oatmeal Pancakes | Low Sugar

Protein-Packed Blender Oatmeal Pancakes | Gluten-Free, Dairy-Free & Low Sugar

These protein-packed oatmeal pancakes are all I’ve been craving for the past few weeks. I love how easy they are to make! You add the ingredients to a blender, pour the batter onto a skillet, add your favorite fillers, and cook each side for 90-seconds!
If you’re looking for a new breakfast idea, add these pancakes to your menu! They are gluten-free, low sugar, dairy-free, and contain protein and fiber. These pancakes are super easy to make, and I always have the ingredients in my house! You can customize them by adding your favorite nut milk, butter, chocolate chips, cranberries, or whatever you wish! I think I’ll try a coconut cranberry next time. I have been testing a version that has brewers yeast and flaxseed for when I’m on my breastfeeding journey in a few weeks. Wow, I can’t believe it’s coming up so fast!

You only need six base ingredients!

Protein Oatmeal Pancake Ingredients

• Banana
• Oatmeal
• Almond Milk – or your choice of milk
• Cinnamon
• Protein Powder
• Eggs

How to Make Protein Oatmeal Pancakes

1. Add the banana, oatmeal, almond milk, cinnamon, eggs, and protein powder to a blender!
2. Blend on high for about 45-seconds to one minute.
3. Pour 1/2 cup of batter onto a non-stick skillet at high heat (add any fillers you’d like!)
4. Cook each side for 90-seconds.

Watch the video below to see how easy these pancakes are to make! 

Protein Packed Blender Oatmeal Pancakes | Gluten-Free, Dairy-Free & Low Sugar

Taralynn McNitt

Perfect protein pancakes for a healthy breakfast! Gluten-free, dairy-free, and easy to make!

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 6 Pancakes

Ingredients

  

• 1 Medium Banana
• 1/2 Cup Unsweetened Almond Milk
• 1 Cup Plain Oats
• 1 Tsp Ground Cinnamon
• 2 Large Eggs
• 1 Scoop Vanilla Plant Protein Powder

Instructions

 

• Add the banana, almond milk, oats, cinnamon, eggs, and protein powder to a blender. Blend on a high speed for 45 to 60 seconds.
• Add 1/2 cup of the pancake batter onto a non-stick skillet at a medium-high heat. Cook each side for about 90-seconds, or until golden brown.

  -add in your fillers before flipping!

Notes

105 Calories per pancake, 3g fat, 14g carbohydrates, 3.5g fiber, 3g sugar, and 5g protein. 

And I believe every pancake needs to be covered in maple syrup! 💜 I hope you all enjoy these!

Questions for you!

1. What is your favorite pancake filler and topping?
2. How often do you make pancakes?