Protein Pancake Oats (Printable Version)

Baked fluffy oats blended with protein powder, cinnamon, and vanilla for a healthy start.

# 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 protein powder (vanilla or unflavored, about 30 g)

→ Optional Add-ins

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

# How-To Steps:

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

# Expert Advice:

01 -
  • It tastes like dessert but keeps you full until lunch without any crash.
  • You blend everything in one go, so cleanup is actually manageable on a busy morning.
  • Twenty-five minutes from thought to plate means you can make this even when you're running behind.
02 -
  • Don't skip blending the oats into flour; it's the entire difference between fluffy and dense, and I learned this by making the mistake once.
  • The batter should look creamy and smooth after blending, not lumpy or grainy, or the protein powder will be noticeable in a bad way.
  • Overbaking by even a few minutes dries out the center, so set a timer and check it at 22 minutes first.
03 -
  • Use a toothpick to test doneness instead of guessing; it's the difference between perfect and overdone.
  • Pat any berries dry before folding them in or they'll bleed color and make the batter look unappetizing.
  • Serve it warm the first time, but don't hesitate to reheat leftovers—it tastes different but no less good.
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