Pancakes just became a whole lot easier with these blender pancakes, but make them high protein and gluten free. Oatmeal is star of these blender protein pancakes, with a blank canvas ready for all the delicious add-ins. Whip up a batch now, and a batch for later. Trust me, you're going to need a second batch.
Making pancakes is one of those breakfast items that tastes great any time of year, any time of day, any day of the week! Make a batch for virtually every occasion you can think of.
We've got lemon poppy seed pancakes, pumpkin pancakes, and a homemade paleo pancake version that is fantastic. However, my recipe for oatmeal protein pancakes is going to be your new bestie, especially because they're made in just one appliance: the blender.
This recipe is based on very simple ingredients, most of which you'll have in your fridge or in your cabinets.
- Oats: You can use gluten free oats here too if you want to make this recipe gluten free
- Eggs: Two eggs will help bind the ingredients together and add to the fluff
- Oil: Avocado or olive oil is perfect!
- Baking Powder
- Vanilla Extract
- Almond Milk: This recipe is made with almond milk because I tend to like baking with almond milk, but you're free to swap out with oat milk here!
- Cinnamon: This is entirely opional, but I like the flavor the cinnamon gives to these pancakes.
See the recipe card below for more information about quantities.
How do I make these pancakes?
You'll spend a few minutes blending the ingredients together and then a few more minutes frying the flapjacks, but in all you'll be in food paradise in just about 20-30 minutes.
In a blender, add the rolled oats, eggs, oil, baking powder, vanilla, cinnamon, and almond milk. Blend the ingredients together until fully combined then let sit for 10 minutes.
Ladle ½ cup of batter into a hot frying pan coated with cooking spray or butter. Cook on one side until the pancake begins to form bubbles, then flip. Repeat until all the batter has been cooked. Serve with whipped cream, butter, or syrup.
HINT: Leave the pancake batter to rest on the counter for at least 10 minutes to give the baking powder time to activate, giving the pancakes a nice fluffy rise.
Pancake Swaps and Substitutions
These pancakes are meant to be on the healthier side, so they're already gluten and dairy free by using almond milk and almond milk, but here are some swaps and subs you might be interested in:
- Milk - you can easily use whole milk or half and half if you don't like almond milk; you could also use oat milk too.
- Sugar - We don't add any sugar to this recipe *GASP* - As I mentioned, these pancakes are meant to be healthy, so they will absolutely be and taste healthy. IF you want to add some sweetness, add 2 tablespoon cane or coconut sugar to the blender.
- Cinnamon - if you want to give these more flavor, you could add in pumpkin pie seasoning instead of cinnamon.
- Oil - I like using avocado or olive oil, but you can use whatever oil you'd prefer here.
Looking for fun add-ins to this recipe, give these a try!
- Chocolate - who doesn't love chocolate chip pancakes? Add a few chips in to each pancake before you flip.
- Fruit - add berries like blueberry or strawberry, or some banana.
- Kid friendly - add in sprinkles, fruit, and chocolate chips and shape the pancakes into fun characters like Mickey Mouse or Bluey!
Kitchen Equipment and Tools
The beauty of making breakfast like pancakes is that it really only takes one bowl, a few kitchen tools, and you're good to go! Here's what you'll need:
- Large mixing bowl
- Frying pan
- Measuring cups and spoons
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
How do I store this recipe? Can I freeze it?
These pancakes will do well stored in the fridge for up to 3-4 days in a tightly sealed tupperware container. If you would like to place them in the freezer, I highly recommend you do so in a ziplock bag with a label on it, indicating the date the pancakes were made. These pancakes should be consumed within one to two months.
Do not overmix the batter when forming the pancake recipe, overmixing will lead to chewy, gummy, and overworked pancakes that are tasteless; no one likes a tasteless pancake!
Hungry for More?
Looking for other recipes like this? Try these:
Oatmeal Blender Protein Pancakes
- 1 large mixing bowl
- 1 spatula
- 1 whisk
- 1 frying pan
- 1 blender
- measuring spoons and cups
- 1 kitchen scale optional
- 160 grams rolled oats 2 cups
- 2 large eggs room temp
- 2 tablespoon olive or avocado oil
- 1 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- In a blender, add the rolled oats, eggs, oil, baking powder, vanilla, cinnamon, and almond milk. Blend the ingredients together until fully combined then let sit for 10 minutes.
- Ladle ½ cup of batter into a hot frying pan coated with cooking spray or butter. Cook on one side until the pancake begins to form bubbles, then flip.
- Repeat until all the batter has been cooked. Serve with whipped cream, butter, or syrup.