These protein pancakes without protein powder or banana pack a whopping 14g of natural protein! These super fluffy flapjacks are nutrient packed and will keep you full & satisfied all morning long.
Why I Love This Recipe
I love pancakes so much! But sometimes I find that they don’t keep me full for super long. Usually I have to pair them with a source of protein, like eggs or greek yogurt, in order to stay satisfied for more than an hour or so. So annoying! But… I have an easier solution… these protein pancakes!
This protein pancakes without protein powder recipe uses all whole food ingredients. The protein comes from the oats and Greek (can also use skyr or “Icelandic”) yogurt. This is also a protein pancake without banana recipe which can be kinda hard to find. But sometimes you’re just not wanting a banana flavor or you don’t have ripe one on hand, ya know?! Problem solved.
I also like to make a double batch of these high protein pancakes to have on hand as snacks. You can eat them cold or pop them in the toaster to warm them up. They’re also super freezer friendly!
You’ll want to whip up a batch of 2 ingredient no added sugar blueberry jam or make some of the fruit sauce from my eggless cheesecake recipe to go on top! So good.
Ingredients Needed
How To Make This Recipe
First, either heat up a griddle to ~375 degrees or heat a pan on the stovetop over medium-high heat. (I have a Presto griddle similar to this one and love it!)
Blend your oats into a fine oat flour. You can do this by blending them in a blender for ~30-60 seconds.
Add you oats, baking powder and sugar to a large bowl and whisk together.
Next, add in your greek yogurt, eggs, vanilla and milk. Whisking again until everything is mixed well.
Spray your griddle or pan with nonstick spray and take ~1/4 cup of the protein pancake batter and pour it onto the hot griddle/pan. Repeat with remaining batter.
Cook these for ~2 minutes on each side. They won’t really bubble up a ton like a normal pancake will, so take a peek on the under side to see if they’re golden brown, then flip.
Remove your cooked pancakes from the griddle, dress them up however you like and enjoy!!!!
Recipe FAQs
I don’t recommend it. Your pancake batter will be much thinner (likely needing you to omit the milk) and they won’t really be protein pancakes then.
They do make non-dairy Greek style yogurts now. The thing that you’ll want to check if the protein content in them. Greek yogurt (the dairy kind) has ~15g per serving. Typically plant based versions are much lower. This will obviously impact the protein content of your protein pancakes.
I have only tested this recipe with oat flour. You likely can use all-purpose flour, whole wheat flour or 1:1 gluten free flour. I’d recommend using ~3/4 cup of it and then adding more milk as needed to get a pancake consistency batter.
To store leftover protein pancakes without protein powder or banana just pop them in a container and keep in the fridge for about 5-7 days. To store in the freezer I recommend first freezing them flat on a baking sheet and then placing them into a freezer bag. This will prevent them from sticking together. These will stay fresh for 2-3 months.
Other Recipes You Might Like:
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
XOXO
-Colleen
Protein Pancakes (No Powder Or Banana!)
Ingredients
- 1 cup quick oats
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 2 eggs
- 1/2 cup greek or skyr yogurt I use whole milk vanilla
- 1 tsp vanilla
- 2 tbsp milk I used whole
Instructions
- First, either heat up a griddle to ~375 degrees or heat a pan on the stovetop over medium-high heat.
- Blend your oats into a fine oat flour. You can do this by blending them in a blender for ~30-60 seconds.
- Add you oats, baking powder and sugar to a large bowl and whisk together.
- Next, add in your greek yogurt, eggs, vanilla and milk. Whisking again until everything is mixed well.
- Spray your griddle or pan with nonstick spray and take ~1/4 cup of the protein pancake batter and pour it onto the hot griddle/pan. Repeat with remaining batter.
- Cook these for ~2 minutes on each side. They won’t really bubble up like a normal pancake will, so take a peek on the under side to see if they’re golden brown, then flip.
- Remove your cooked pancakes from the griddle, dress them up however you like and enjoy!!!!
Notes
- Flour Substitutions: I have only tested this recipe with oat flour. You likely can use all-purpose flour, whole wheat flour or 1:1 gluten free flour. I’d recommend using ~3/4 cup of it and then adding more milk as needed to get a pancake consistency batter.
- Yogurt Substitutions: I don’t recommend using regular yogurt. Your pancake batter will be much thinner (likely needing you to omit the milk) and they won’t really be protein pancakes then. They do make non-dairy Greek style yogurts now. The thing that you’ll want to check if the protein content in them. Greek yogurt (the dairy kind) has ~15g per serving. Typically plant based versions are much lower. This will obviously impact the protein content of your protein pancakes.
- Storing Leftovers: To store leftover protein pancakes without protein powder or banana just pop them in a container and keep in the fridge for about 5-7 days. To store in the freezer I recommend first freezing them flat on a baking sheet and then placing them into a freezer bag. This will prevent them from sticking together. These will stay fresh for 2-3 months.
Ella says
So quick and so fluffy. My two favorite things.
Brooke Villafana says
I love oat pancakes- keep me full & are more hearty. These not only have those benefits, but are delicious!
Emma says
Hey! Would it work to sub the quick oats for straight oat flour? So use 1 cup of oat flour instead of blending 1 cup of quick oats. Thanks!
Colleen says
Unsalted!
lisa says
I tried it a few times, with some better than others (new kitchen adjustment…) but one of my go-to pancake recipe!