Substantial, nutritious, and so darn yummy, these Oatmeal Protein Pancakes are a naturally sweet breakfast to share with the kids. They store well, have protein and fiber, and are great for all ages.
My kids remain convinced that my Yogurt Pancakes are their forever favorite, but I do love trying new recipes with them to see if I can get another option in the mix. And this Oatmeal Protein Pancake recipe is such a great alternative because it includes more whole grains and natural sweetness—which makes them so versatile for all ages. Plus: They are just delish!
The nutrition in this recipe is like a mash up of a bowl of oatmeal and a yogurt smoothie. These pancakes are satisfying and have a ton of flavor from banana and cinnamon. (And I have an option without banana if you prefer that, too.)
They are easy to make ahead of time as needed, to reheat from leftovers, and to fill bellies for all of our busy mornings!
(You may also like Banana Spinach Pancakes, Carrot Cake Pancakes, and Vegan Banana Pancakes.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Oatmeal Protein Pancakes so you know what to pick up from the store or have ready.
- Bananas: You will want to use bananas with brown spots to ensure they have ample natural sweetness and flavor.
- Whole wheat flour: I use whole wheat flour in this recipe for the whole grains and also because it pairs nicely with the moisture in the wet ingredients.
- Rolled oats: Adding oatmeal, either as rolled oats or ground up into oat flour, is a really easy to way to add nutrition to pancakes. The texture blends into the batter and bakes up very soft.
- Baking powder: Using fresh baking powder in this pancake recipe for kids helps to ensure that the pancakes cook through and they puff up and rise nicely.
- Cinnamon: I love to add cinnamon to pancakes for extra flavor. It pairs especially well with the flavor of the banana in this recipe.
- Greek yogurt: Adding almost a full cup of Greek yogurt adds ample protein to this pancake recipe.
- Milk (dairy or nondairy): I cook and bake with whole milk, though you can also use a preferred nondairy milk if desired. To maintain the higher protein content in these pancakes, look for a nondairy milk with protein (which often comes from pea protein).
- Eggs: Eggs in this batter add richness, beneficial fats, and protein. I use large eggs in my cooking, so plan to use those to maintain the same wet to dry ingredient ratio.
- Butter: I cook and bake with unsalted butter, so that’s what I use in the batter and to grease my pan. You can use salted butter instead if you prefer though.
- Vanilla extract: A splash of vanilla adds extra flavor in this pancake recipe.
TIP: To make this recipe without banana, you can substitute the same amount of a thick applesauce, pumpkin puree, or sweet potato puree.
Step-by-Step Instructions
Here’s a preview of how to make these Oatmeal Protein Pancakes so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Mash the bananas until they are very smooth.
Step 2. Add bananas to a bowl with the rest of the wet ingredients.
Step 3. Gently stir together with the dry ingredients.
Step 4. Cook batter as pancakes on each side. Serve with desired toppings.
TIP: You can top these Oatmeal Protein Pancakes with butter and maple syrup, peanut butter, applesauce, yogurt, or other desired toppings.
Frequently Asked Questions
You can follow this recipe below that uses Greek yogurt, eggs, and milk to add protein. You can always add hemp seeds or unflavored protein powder to add more protein, too. Or serve with milk or a smoothie.
Sure, you can blend the pancake batter smoothly in a blender if you prefer.
Yes, sprinkle a few onto each pancake when you add the batter to the pan and before you flip each pancake to cook on the second side.
How to Store
To store leftovers, let Oatmeal Protein Pancakes cool and store for up to 3 days in the fridge in an airtight container, or freeze up to 3 months in a zip-top freezer bag with as much air removed as possible.
Best Tips for Success
- For a smooth final texture, use oat flour or grind up rolled oats in a food processor briefly.
- Gluten-free: Use certified gluten-free rolled oats and gluten-free cup-for-cup flour blend.
- Egg-free: Omit the eggs and add 1 tablespoon chia seeds to the batter and an additional ¼ cup milk. Spread the batter thinly to ensure the pancakes cook through.
- Use very ripe bananas with brown spots for optimal sweetness.
- Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
- Let cook on the bottom until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
- If the pancakes are browning faster than they are setting up, turn the heat down a smidge.
- To make this recipe without banana, you can substitute the same amount of a thick applesauce, pumpkin puree, or sweet potato puree.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Oatmeal Protein Pancakes
Ingredients
- 2 very ripe medium bananas (about 2 cups sliced)
- 1½ cups whole wheat flour
- ½ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ cup plain Greek yogurt
- ½ cup milk (dairy or nondairy)
- 3 eggs
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- Additional butter for greasing the pan
Instructions
- Mash the bananas until smooth.
- Add bananas to a bowl with the rest of the ingredients. Gently stir together.
- Warm a nonstick or cast-iron skillet over medium heat. Add a small bit of butter, melt, and spread it around the pan.
- Drop ¼ cupfuls of batter onto the pan and spread out thinly to about 1/4-½ inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes.
- Continue to cook the rest of the batter.
- Serve warm with maple syrup, yogurt, nut butter, or any toppings you like.
Equipment
- Greenpan Nonstick Pan
Notes
- To store leftovers, let pancakes cool and store for up to 3 days in the fridge in an airtight container, or freeze up to 3 months in a zip-top freezer bag with as much air removed as possible.
- For a smooth final texture, use oat flour or grind up rolled oats in a food processor briefly.
- Gluten-free: Use certified gluten-free rolled oats and gluten-free cup-for-cup flour blend.
- Egg-free: Omit the eggs and add 1 tablespoon chia seeds to the batter and an additional ¼ cup milk. Spread batter thinly to ensure the pancakes cook through.
- To make this recipe without banana, you can substitute the same amount of a thick applesauce, pumpkin puree, or sweet potato puree.
- Use very ripe bananas with brown spots for optimal sweetness.
- Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
- Let cook on the bottom until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
- If the pancakes are browning faster than they are setting up, turn the heat down a smidge.
Excellent ingredients! I used 1.5 cups Thrive Market applesauce instead of the bananas and felt they were pretty thick. I knew it wouldn’t need 2 cups but should have prob done 1 cup cause I wouldn’t consider the Thrive applesauce very thick , but these taste great with or without added syrup. I don’t always have very ripe bananas so I really loved this recipe had an alternative. Thank you!!
So glad to hear that!
Would this recipe work if using a sheet pan and baking in the oven?