Protein Pancake Oats (Printable)

Wholesome baked oats blended with eggs, yogurt, and protein for a fluffy, nourishing breakfast.

# 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 vanilla or unflavored protein powder (about 30 g)

→ Optional Add-ins

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

# How-To Steps:

01 - Preheat the oven to 350°F and grease an 8x8-inch baking dish.
02 - Place rolled oats in a blender and process until they become a fine flour.
03 - Add baking powder, salt, and cinnamon to the oat flour and pulse to mix evenly.
04 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until the mixture is smooth and creamy.
05 - Pour the batter into the prepared baking dish and gently fold in optional add-ins if using.
06 - Bake for 22 to 25 minutes until the center is set and the top is lightly golden.
07 - Allow to cool slightly before slicing. Serve warm, optionally with fresh fruit, additional yogurt, or a drizzle of syrup.

# Expert Advice:

01 -
  • You get the cozy, indulgent feeling of cake but with real staying power that keeps you full past lunch.
  • It's genuinely easy—just throw everything in a blender and bake, no fussy technique required.
  • Protein powder does the heavy lifting here, so you're actually fueling your body, not just filling your stomach.
02 -
  • Don't skip the cooling time or it'll crumble when you try to serve it—those extra few minutes make the difference between a beautiful slice and scrambled breakfast.
  • Check that your protein powder tastes good on its own, because you'll really notice it here; the wrong flavor will overshadow everything else.
  • If your batter looks too thick before baking, add a splash more milk—it should pour easily but not be watery, like thick pancake batter.
03 -
  • Invest in a decent blender for this—it's the one tool that determines whether your oats become silky flour or stay gritty and weird.
  • Don't overbake; the center should be just barely set, which keeps it tender and moist instead of cake-like in a dry way.
  • Leftovers actually improve by the next morning as flavors meld, and they're perfect cold straight from the fridge or warmed gently in the microwave.
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