Protein Pancake Oats (Printable)

A high-protein morning dish blending oats, Greek yogurt, and eggs, baked for a light, fluffy texture.

# What You Need:

→ Dry Ingredients

01 - 1 cup rolled oats (100 g)
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 (180 ml), dairy or plant-based
07 - 1/2 cup Greek yogurt (120 g)
08 - 2 tbsp maple syrup or honey (30 ml)
09 - 1 tsp vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (about 30 g)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts (75 g)

# How-To:

01 - Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar size.
02 - Place rolled oats into a blender and pulse until they become a fine flour.
03 - Add baking powder, salt, and cinnamon into the blender with oat flour and pulse to combine evenly.
04 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until the batter is smooth and creamy.
05 - Pour the batter into the prepared baking dish. Gently fold in any desired optional add-ins like blueberries or nuts.
06 - Bake for 22 to 25 minutes until the center is set and the top is lightly golden.
07 - Allow to cool briefly before slicing. Serve warm with fresh fruit, extra yogurt, or a drizzle of syrup as preferred.

# Expert Advice:

01 -
  • It tastes indulgent—like you're eating dessert for breakfast—but packs 22 grams of protein so you actually stay satisfied.
  • No flipping, no babysitting a pan; you just blend and bake, which means more time to sip coffee and less time stressing over breakfast.
  • The texture is impossibly fluffy inside with a gentle golden crust, striking that perfect balance between cake and oatmeal.
02 -
  • Overbaking by even 5 minutes can dry things out noticeably, so set a timer and check at 22 minutes; the center should still be barely set, not firm.
  • Cold batter will take slightly longer to bake, so if you're not blending right before baking, give it an extra minute or two in the oven.
  • The batter will look quite thick before you bake it—this is correct and produces the fluffiest result.
03 -
  • Use room-temperature ingredients if you have time; they blend more smoothly and bake more evenly than cold ones straight from the fridge.
  • If your batter seems too thick after blending, add a splash more milk, but remember it will spread slightly as it bakes, so thick is better than thin.
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