Healthy Protein Pancakes with Oats

Protein Pancakes with Oats are fluffy and delicious healthy pancakes made in minutes in a blender. They are filled with nutritious ingredients, such as banana, rolled oats, ground flaxseed and collagen powder. Naturally gluten, oil, refined sugar and dairy free but they taste absolutely amazing!

I’ve tried many healthy pancakes recipes and I found that most of them are just not good. Dry, rubbery or hard and my kids don’t want to eat them. I’ve been determined to create good-for-you pancakes that are high in protein, have a pleasant texture AND taste great.

I have to say, these oatmeal pancakes are definitely the winner! Rolled oats and ripe banana are blended into pancake batter with egg, baking powder, vanilla and salt.

To make these pancakes high in protein, I decided to add equal parts of ground flaxseed and collagen peptides. I’m not a huge fan of protein powders because they usually alter the flavor of whatever I’m making, especially if they are artificially sweetened. I find that collagen peptide powder is a great neutral-tasting alternative while flaxseed has a pleasant nutty flavor and adds a nice boost of fiber and healthy fats.

The result is a healthy protein pancakes recipe that’s way better than any store bought mix and you will want to make them over and over again!

For more breakfast oatmeal recipes try my Apple Pie Baked Oatmeal, Blueberry Banana Oatmeal Muffins (with almond flour) or this fun Biscoff Oatmeal.

Jump to:

• Why you'll love these pancakes
• What you will need
• How to make protein pancakes with oats
• Toppings and mix-ins suggestions
• Storage and reheating suggestions
• Recipe FAQs
• More healthy recipes using bananas and oats
• Recipe
• You may also like
• Meet the Author

Why you'll love these pancakes

• These pancakes are super easy to make – you only need a blender and a pan or a griddle
• Superior flavor and texture. They are fluffy, moist and soft – perfect for soaking up maple syrup!
• Healthy, nutritious, high in protein and fiber. One serving provides 25 grams of protein and 8.7 grams fiber!
• No oil, butter, sugar or flour makes these pancakes gluten and dairy-free (as long as you use certified gluten-free oats and plant milk).
• This recipe is kid and toddler approved!

If you’re into healthy banana-based breakfast ideas, make sure to check out this epic list of 45 Healthy Banana Breakfast Recipes.

What you will need

• Rolled Oats: old fashioned rolled oats will work best. Use certified gluten free oats to make this recipe gluten free.
• Banana: for best results use a ripe, spotty banana. Brown skin is fine!
• (Plant) Milk: I used almond milk but any milk will work: dairy, coconut, flax, oat or rice.
• Ground Flax Seed: it gives the pancakes a boost of fiber, healthy fats and protein. I like Bob’s Red Mill golden flaxseed meal.
• Collagen Peptide Powder: another source of protein in this recipe! I like collagen because its flavor is neutral and it doesn’t contain artificial sweeteners.
• Egg: my favorite eggs to use are pasture raised eggs from Vital Farms.
• Baking Powder: to help the pancakes become fluffy.
• Vanilla Extract: use real vanilla extract or vanilla bean paste.

See recipe card for full information on ingredients and substitutions.

How to make protein pancakes with oats

Step 1: Make the batter. Simply place banana, rolled oats, egg, baking powder, vanilla, salt, ground flaxseed and collagen powder in a blender and blend until completely smooth, 30 seconds to 1 one minute.

Step 2: Prep the pan. Coat a griddle or non-stick skillet with a thin layer of butter, coconut oil or non-stick spray and heat it up on medium heat. If you’re using cast iron skillet or griddle, heat it up dry and then add the fat.

Step 3: Cook the pancakes. Drop ¼ cup of batter into the prepped pan and cook for about 2-4 minutes. The bottom should start to brown and you should see some bubbles forming.

Note: If your pancakes are browning too fast, turn the heat down to medium low. This will greatly depend on the type of pan you are using.

Step 4: Flip and cook on other side for about 2 minutes. Remove the pancakes from the pan and keep them warm in the oven if making more batches. This recipe makes 3-4 pancakes, enough for one large serving. If you are doubling or tripling this recipe, wipe the pan clean with paper towels and start over.

Step 5: Serve! Stack the pancakes on a plate and top with your favorite toppings. I like mine with a bit of nut butter, fresh berries and a drizzle of pure maple syrup.

Toppings and mix-ins suggestions

Here are some of my favorite toppings to make healthy pancakes more fun:

• Pure maple syrup or good quality liquid honey: my maple syrup is always from Maine.
• Fresh berries: blueberries, raspberries, blackberries or sliced strawberries.
• Stewed berries: I LOVE using stewed berries as pancake topping, especially in the winter when fresh berries are pricey. Just dump some frozen berries (I also like cherries for this) into a small pan or saucepan, pop a lid on and cook until saucy and bubbly but the fruit still hold its shape.
• Fresh fruit: sliced bananas, oranges, peaches or any fruit you like.
• Cooked apples: slice or dice peeled apples and cook them with a bit of butter and ground cinnamon. Yum!
• Nut butters: I like to smear a dab of peanut or almond butter in-between each pancake but it’s also great on top. If you want a more drizzly consistency, microwave your nut butter for 10-15 seconds. Cookie butter such as Biscoff is also amazing on these pancakes.
• Crushed or chopped nuts: walnuts, pecans, hazelnuts, almonds or peanuts.
• Whipped cream or Greek yogurt (vanilla or plain).

If you like, you can also use mix-ins in the batter:

• For chocolate chip pancakes, stir in ¼ cup of dark or semi-sweet chocolate chips in the batter before cooking the pancakes.
• To make blueberry pancakes, mix in ¼ - ⅓ cup fresh blueberries.
• For funfetti pancakes, mix in 2 tablespoons of rainbow sprinkles.
• Be creative! You can also mix in finely diced fresh apple, sliced fresh strawberries, chopped walnuts or pecans, or peanut butter chips.

Storage and reheating suggestions

If you have leftover pancakes or would like meal prep them for later in the week, wrap them in plastic wrap or place them in an airtight container. Store in the fridge for up to 5 days or in the freezer in a freezer safe bag for up to 3 months.

To reheat refrigerated banana oatmeal pancakes, place them individually in a toaster on a low setting and toast for 90 seconds to two minutes. You can also preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), place the pancakes flat on a cookie sheet, cover with tin foil and reheat for 4-5 minutes.

To reheat from frozen, you can either toast the pancakes in your toaster (adding 30-60 seconds to the recommended two minutes) or thaw them on the counter and reheat according to the instructions above.

Recipe FAQs

More healthy recipes using bananas and oats

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