Easy Protein Pancakes without Protein Powder

Easy and delicious Protein Pancakes without Protein Powder made with simple ingredients including rolled oats and Greek yogurt! A filling and high protein breakfast, perfect for busy mornings!

If you're familiar with my recipes, you've probably noticed that I have passion to show you ways to increase your protein intake without protein powder. These protein pancakes are no different!

These protein pancake without protein powder may not be 'fluffy pancakes,' but they are seriously so good and very filling. 🙌

Why You'll Love This Recipe

• Easy Recipe Making these delicious protein pancakes is as easy as putting all of the ingredients in a blender and blend. Then, pour the batter and cook. That's it!
• Simple Ingredients Rolled oats, flour, Greek yogurt, applesauce, baking soda, baking powder, salt, and cinnamon. So simple!
• High in Protein There are almost 5 grams of protein per 4-inch pancake, which is more than what you get from most regular pancakes. And if you're looking to increase your protein intake even more, top your pancakes with peanut or almond butter and a spoonful of Greek yogurt.
• Meal Prep Meal prepping pancakes are one of my favorite ways to get breakfast ready fast on busy mornings. I like to make a double or triple batch of pancakes so we can eat some fresh and freeze some for later.
• Kid-Approved Kids love these pancakes, especially when they're made with chocolate chips. 💗

Dietitian Tip

As a dietitian mom, what I want my kids to understand is that "eat your protein" does not mean "only eat protein." 😉 Yes, protein is important, but so are a lot of other nutrients.

And while adding a scoop of protein powder to recipes is convenient, there are so many ways to get enough protein without it.

This recipe is the perfect example of a high-protein breakfast made with wholesome ingredients that your whole family will love. As a bonus, these pancakes are made with whole grains, which are a great source of fiber. 🙌

Recipe Modifications

• Egg Whites Four egg whites can be used instead of 2 whole eggs. This will increase the amount of protein per serving by 1 gram.
• Yogurt Two cups of regular yogurt can be used instead of Greek Yogurt and milk. This will reduce the protein content.
• Chocolate Chips My kids will eat almost anything that's topped with chocolate chips. 😆 I often sprinkle mini chocolate chips on top of the batter once I pour it on the pan.
• Fresh Fruit Stir in shredded apple or add blueberries once the batter is poured. Personally, I think toppings are the best part to any pancake. I like to top my pancakes with fresh fruit and a drizzle of maple syrup (and, if I'm really hungry, peanut butter). Optional fruits that I enjoy: sliced bananas, berries, and peaches.
• Oat Flour Personally, I like the texture this gives from blending oats in right at the end, so I prefer not to use oat flour for this recipe.

Ingredient Notes

Here are a few notes on the main ingredients. For the complete list of ingredients, scroll down to the recipe card.

• Rolled Oats Excellent source of fiber. Oats also add protein and a variety of vitamins and minerals.
• Greek Yogurt Greek yogurt in recipes is a good source of protein.
• Applesauce Use store bought or homemade unsweetened applesauce. Applesauce replaces oil and adds natural sweetness to this pancake recipe.
• Eggs A good source of protein. Eggs and flour help bind the pancakes together.
• Flour I use white whole wheat flour (also known as golden wheat flour) when making this recipe. All-purpose flour or an all-purpose gluten-free flour can be used instead.

Time-Saving Tip

Have two skillets or square griddle pans (or one of each) going at the same time when making pancakes. This will cut your cooking time in half!

I know this tip sounds like a no-brainer, but it took me years to think of this idea, so I just had to share! 😍

How to Make This High Protein Pancake Recipe

Here is a summary of how to make these easy protein pancakes. For specific instructions, scroll down to the recipe card.

1. Heat a large, greased skillet or square griddle pan on medium heat, then put all ingredients in a high-speed blender and blend. Add the oats last.
2. Pour about one-quarter cup of the batter per pancake. Leave room between pancakes to allow for expansion. Cook for about 2 minutes, until the bubbling slows down and the edges look slightly done.
3. Flip the pancakes over in the order that you poured them on the griddle pan and continue to cook for another 1-2 minutes, or until the edges are golden brown.
4. Serve with your favorite toppings and enjoy!

Helpful Tips

• These pancakes are not light and fluffy. In fact, they are pretty dense because of the Greek yogurt and oats.
• The small amount of flour in this recipe helps hold the pancakes together. I tried making these pancakes without flour and the results weren't nearly as good.
• You will taste the vanilla from vanilla flavored yogurt if you use it instead of plain yogurt in this recipe.
• Let pancakes come to room temperature before refrigerating leftovers in an airtight container.
• A food processor can be used instead of a blender as long as it's large enough to hold all of the ingredients.
• Let pancakes cool completely before storing refrigerated in an airtight container.
• Add the oats last.
• This batter thickens as it sits. Give the batter a little stir before pouring the next set of pancakes.
• Add a teaspoon of vanilla extract for even more flavor. I happened to run out of vanilla when I was finalizing this recipe and they still tasted great, so I decided to leave it out.
• My kids love these when I sprinkle mini chocolate chips on right after I pour the pancake batter on the skillet.

Questions You May Have

Related Recipes

• Dairy-Free Pancakes
• Whole Wheat Blueberry Pancakes
• Pumpkin Waffles
• Easy Pumpkin Pancakes
• Mini Banana Pancakes

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