Protein Pancakes 

I love to experiment in the kitchen. I especially like to adapt recipes to make them a smidge healthier by sneaking in some nutrients my super picky son (he’s on the autism spectrum) may otherwise not get. So I took my good ole pancake recipe and came up with something new. As usual I’ve added some variations for you so that you can make it however you like. 


*2 cups oatmeal (it will be turned into oatmeal flour. I like to use Bob’s Red Mill 5 Gran rolled hot cereal because it contains many grains: oats, wheat, rye, barley, triticale & flaxseed.  You can use any sort of oatmeal you’d like)

*Or the alternative instead of grinding up oats for a flour is to use 1 1/2 cups of all purpose flour regular or whole wheat  

1 scoop Vega one protein powder (it’s important to use a pea based/vegan/vegatarian protein powder. Cooking with whey protein turns out icky for some reason imo)

3 1/2 tsp baking powder 

1/4 vanilla Greek yogurt or blended yogurt or 1 banana or 1 egg (I personally like to use egg alternatives because I have a strong egg sensitivity/allergy and really limit the number of eggs I eat)

1 1/4 cups milk (whatever kind you like here it can be almond milk or coconut milk, etc) 

1 heaping cup of blueberries or chocolate chips (if you want – you don’t have to add a filler ingredient but we like to. Chopped up strawberries or another sort of berry also make for a good pancake)


  • If you’re choosing to regular flour route then add it and the protein powder and the baking powder into a large bowl and mix well. 
  • If you’re making the oatmeal flour then pour your two cups of oats into a blender or food processor and chop it up really well until it turns into a flour. After you have your oatmeal flour then pour in the protein powder and baking powder and mix it all together then pour the dry mix into a large bowl. 
  • Making a well in the center of the dry mix add in your “egg” and milk and mix well. 
  • Fold in your pancake filling. 
  • Cook like you normally would any other type of pancakes. 
  • Drizzle with berry simple syrup** (recipe below) or regular syrup or local honey or however you like to top your pancakes. 
  • Enjoy! 

Note this recipe makes about 12-18 pancakes depending on how big you make your pancakes. I usually use my 2 tbsp scoop to make my pancakes and get about 15 from this recipe. 

    Berry Simple Syrup: 

    This recipe is easy peasy and can be used with pretty much any type of berry. 


     1 cup berries (blueberries, strawberries, blackberries, raspberries or even a combination of berries)

    1 cup water 

    1 cup sugar


    • In a saucepan combine all ingredients and cook on medium heat. Let sugar dissolves and the mixture to come to a slight boil. Steadily stir for about 5 minutes once it starts to boil. 
    • Drizzle over your pancakes. 
    • Enjoy. 

    If you have any syrup left over you can place it in the fridge and reuse it. To reheat it do so in 30 second increments and stir in between so as to not get any hot spots in the syrup. 

    So what are your favorite type of pancakes?!  I’m a personal fan or blueberry but my oldest daughter is a chocolate chip girl and sometimes feels tricked if I load the pancakes with berries instead of chips haha. 


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