Protein Pancake Oats (Print)

Wholesome breakfast with blended oats baked fluffy, enriched with protein and natural sweetness.

# What You Need:

→ Dry Ingredients

01 - 1 cup rolled oats (3.5 oz)
02 - 1 tsp baking powder
03 - Pinch of salt
04 - 1 tsp ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (dairy or plant-based) (6 fl oz)
07 - 1/2 cup Greek yogurt (4 oz)
08 - 2 tbsp maple syrup or honey (1 fl oz)
09 - 1 tsp vanilla extract

→ Protein

10 - 1 scoop protein powder (vanilla or unflavored, approx. 1 oz)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts (2.6 oz)

# Directions:

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
02 - Place rolled oats in a blender and blend until finely ground.
03 - Add baking powder, salt, and cinnamon to the blender with oat flour. Pulse to mix evenly.
04 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until smooth and creamy.
05 - Pour the batter into the prepared baking dish and gently fold in any optional add-ins such as blueberries or nuts.
06 - Bake for 22 to 25 minutes until the center is set and the top is light golden brown.
07 - Allow to cool briefly before slicing. Serve warm with fresh fruit, extra yogurt, or a drizzle of syrup if desired.

# Helpful Hints:

01 -
  • It tastes like dessert for breakfast but keeps you full for hours—no afternoon crash.
  • One blender bowl means minimal cleanup, which matters when you're running late.
  • You can customize it endlessly with whatever's in your pantry, from chocolate to berries.
02 -
  • If your batter looks too thick after blending, add a splash more milk—thin it out a bit, because thick batter doesn't bake evenly through the center.
  • The protein powder is non-negotiable if you want the texture to stay fluffy; it actually helps trap moisture, so don't leave it out even if you're skeptical.
03 -
  • Don't open the oven door before 20 minutes—steam matters, and peeking lets it escape and can flatten your bake.
  • If your center feels slightly underbaked but the edges are golden, pull it out anyway; carryover heat finishes the job while it cools, and slightly soft is better than dry.
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