Protein Pancakes

Gluten-free protein pancakes made with rolled oats, pea protein powder, milk, and eggs. It’s a healthy hearty breakfast!

Pancakes are a weekend staple at my house.

These meyer lemon ricotta pancakes are favorites during springtime. Sweet potato pancakes and cinnamon apple pancakes are regulars during the autumn.

But for the rest of the year and anytime in between, these protein pancakes have become our go-to! 

I was inspired to make protein pancakes after many weekends of making Kodiak Cake pancakes.

Kodiak’s mix is made with whole grain wheat flour, oat flour, and non-fat dry milk.

I sought to make a similar version without the wheat flour. 

Gluten-Free Oat Flour Pancakes 

What’s not to love about pancakes?

It’s an easy weekend staple that requires little effort, especially if you use pancake mix.

Have you ever tried making your own pancake mix? This homemade version is packed with protein! 

Protein Packed Ingredients

Oat Flour

Oat flour is made by grinding rolled oats (also known as old fashioned oats) to a fine powder.

Homemade version is very easy to make.

However, it may also be purchased in supermarkets and many online retailers.

Pea Protein Powder

This pancake recipe was tested using this plant based protein powder.

I purchased it from Thrive Market. It’s vegan, gluten-free, and made from peas.

I suggest using a protein powder that easily dissolves in liquids and does not clump up.

Milk Powder and Milk

Non-fat dry milk powder is an optional ingredient. It adds flavor and helps to increase the protein content. 

Any milk will work in this recipe. I prefer whole milk.

However, non-dairy alternatives and plant based milks work just as well.

Egg

This recipe only requires one egg.

The egg acts as a binder ensuring the ingredients stay homogenous. It also adds protein.

I have not tested this recipe with egg substitutes. 

*NOTE: In the upcoming months, I will be testing this using silken tofu and ground flaxseed in place of egg to make a vegan version.

How to Make Oat Flour

Homemade oat flour is very easy and super inexpensive to make! 

A 20 oz bag of oat flour will run about $4. A 10 pound (160 oz) bag of old fashioned oatmeal from Costco is about $10!

Do the math and think of the savings of making it at home!

To make homemade oat flour, place rolled oats in a food processor fitted with a blade attachment. Run processor until oats have turned into a fine powder. Alternatively, oats may also be processed in a blender.

Be careful not to over-process the oats. They will clump up!

If you cannot achieve a fine, consistent powder you will need to sift the oat flour like the image below. 

Oat flour can be made using rolled oats (old-fashioned oats), quick-cooking oats, and even steel-cut oats.

However, steel-cut oats will require more work to grind into a fine powder. 

Oat Flour Storage

Oat flour will keep in an airtight container at room temperature for a month.

For longer storage, keep in airtight container in the fridge for up to 3 months.

It may also be keep in the freezer for even longer storage. 

Measure oat flour the same way you would with regular flour. Use the stir and scoop method or use a scale for more accurate measurements. 

Make Ahead Protein Pancake Mix

This homemade protein pancake mix can be prepped ahead of time.

Mix together all dry ingredients and store at room temperature in an airtight container for a month. 

1. Sift together all the dry ingredients in a large bowl.
2. In a separate bowl, whisk together milk, egg, and oil until well combined.
3. Pour wet ingredients into dry ingredients.
4. Stir to combine until there are no longer any dry streaks of oat flour.

How is protein pancake batter supposed to look?

The batter is supposed to look like your standard pancake batter.

Work quickly once you have mixed the batter.

As the batter sits, the oat flour and protein powder will absorb the liquids.

The batter will thicken as it sits out.

If the batter does thicken, add one to two tablespoons of milk at a time until the original pourable pancake consistency is achieved. 

Can these pancakes be cooked ahead of time?

Yes! You may cook these pancakes in advance!

Keep cooked pancakes warm in a low temperature oven (between 250-325 degrees F) for up to 30 minutes before serving.

Or, cool cooked pancakes and store in an airtight container in the fridge for up to two days.

Gently reheat in the microwave at half power for 30 second intervals. Alternatively, reheat stovetop over medium heat until warmed.