Save The first time I made these protein pancakes, I was trying to clean out my pantry before a trip and threw everything into my blender without measuring. What came out of the oven surprised me—something between a cake and a bowl of oatmeal, but better than both. Now they are my Sunday morning standby, especially after early workouts when I want something that feels like a treat but still fuels me properly.
Last winter my sister came over for breakfast and was skeptical when I told her we were having baked oatmeal. She took one bite and asked for the recipe before she even finished her plate. Watching someone realize that healthy protein breakfasts do not have to taste like cardboard never gets old.
Ingredients
- Rolled oats: Blend these into flour yourself for better texture and freshness than store-bought oat flour
- Baking powder: This is what gives the bake its lift, so do not skip or substitute
- Salt: Just a pinch rounds out the sweetness and brings out the cinnamon
- Ground cinnamon: Optional, but it makes the kitchen smell incredible
- Eggs: Provide structure and help the protein powder bind properly
- Milk: Any milk works here—dairy, oat, almond, whatever you have
- Greek yogurt: Adds moisture and extra protein while keeping the bake tender
- Maple syrup or honey: Sweetens just enough without making it dessert-like
- Vanilla extract: Do not use imitation here—the real stuff makes a difference
- Protein powder: Vanilla or unflavored works best, flavored varieties can taste artificial
- Optional add-ins: Blueberries, chocolate chips, or nuts fold in easily
Instructions
- Preheat and prep:
- Heat your oven to 350°F and grease an 8x8 baking dish with butter, oil, or cooking spray
- Make oat flour:
- Pulse the oats in your blender until they become a fine powder, about 30 seconds
- Add dry ingredients:
- Toss in the baking powder, salt, and cinnamon, then pulse a few times to mix
- Blend the wet mixture:
- Add the eggs, milk, yogurt, syrup, vanilla, and protein powder, then blend until completely smooth
- Combine and fold:
- Pour the batter into your prepared dish and gently fold in any add-ins with a spatula
- Bake until set:
- Bake for 22 to 25 minutes until the center is firm and the top has a light golden color
- Rest and serve:
- Let it cool for at least 5 minutes before slicing—this helps it set up properly
Save These became my go-to breakfast during a busy season at work when I needed something I could make ahead and reheat. There is something reassuring about opening the fridge and seeing two squares already portioned and ready to go.
Making It Vegan
I have tested this with flax eggs and plant-based yogurt, and it works surprisingly well. The texture becomes slightly denser but still satisfying. Use a vanilla protein powder that is certified vegan, and add an extra tablespoon of milk if the batter seems too thick.
Protein Powder Notes
Not all protein powders behave the same way in baking. Whey and casein tend to give the best rise and texture. Plant-based proteins like pea or rice can make the bake slightly gummy. Unflavored is safest, but if you use flavored, reduce the maple syrup to 1 tablespoon to avoid it becoming too sweet.
Storage and Meal Prep
These keep well in the refrigerator for up to five days and freeze beautifully for up to two months. Cut them into squares before freezing so you can grab just one portion. Reheat in the microwave for about 45 seconds or in a toaster oven until warmed through.
- Place parchment paper between squares if freezing to prevent sticking
- Add a splash of milk when reheating if they seem dry
- Top with fresh fruit right before serving to brighten it up
Save Hope this becomes one of those recipes you make without thinking, the one you turn to on busy mornings and slow weekends alike.
Recipe Guide
- → Can I make this vegan?
Yes, replace eggs with flax eggs and use plant-based yogurt and milk for a fully vegan option.
- → What protein powders work best here?
Vanilla or unflavored protein powders blend well, but avoid flavors that overpower the gentle cinnamon and maple notes.
- → How do I know when it's done baking?
The center should be set and the top lightly golden, typically after 22-25 minutes at 350°F (175°C).
- → Can I add fruits or nuts?
Yes, folding in blueberries, chocolate chips, or chopped nuts before baking adds texture and flavor.
- → Is gluten-free adaptation possible?
Use certified gluten-free oats and protein powder to keep this dish gluten-free.