Gluten-free protein pancakes made with rolled oats, pea protein powder, milk, and eggs. It’s a healthy hearty breakfast!
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 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 can also be purchased in supermarkets and many online retailers.
It’s very inexpensive to make homemade oat flour.
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.
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!
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 can 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.
- Sift together all the dry ingredients in a large bowl.
- In a separate bowl, whisk together milk, egg, and oil until well combined.
- Pour wet ingredients into dry ingredients.
- 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.
Gluten-free protein pancakes made with rolled oats (oat flour), pea protein powder, milk, and eggs. It's a healthy hearty breakfast!
Yield: 12 four-inch pancakes
- 150 grams (1 ½ cup) oat flour
- 50 grams (½ cup) pea protein powder, unflavored or vanilla protein powder of choice
- 12 grams (1 Tbsp) baking powder
- 1/2 teaspoon kosher salt
- 12 grams (1 Tbsp) granulated sugar, optional
- 12 grams (2 Tbsp) non-fat dry milk powder, optional
- 345 grams (1 ½ cup) whole milk, or milk of choice
- 1 large egg
- 24 grams (2 Tbsp) neutral flavored oil, or melted butter
In a large bowl, sift together oat flour, protein powder, baking powder, salt, sugar, and milk powder. In another bowl, whisk together milk, egg, and oil.
Pour wet mixture into bowl with dry ingredients. Stir to combine until there are no longer any dry streaks of oat flour. Do not worry if mixture is not completely smooth.
Set nonstick skillet over medium heat. Lightly grease with butter or oil. Once skillet is hot, pour in 1/4 cup portion of pancake batter. Cook until the edges of pancakes are set, about 2-3 minutes. Flip pancake and cook other side until lightly browned, about 1-2 minutes. Repeat with remaining batter. Adjust heat accordingly if pancakes are browning too fast.
*Batter will thicken as it sits out. Add one to two tablespoons of milk at a time until original consistency is achieved.
Serve immediately with fruit, salted butter, and maple syrup.
- It is best to sift the dry ingredients together because protein powder tends to clump up.
- Sugar and non-fat milk powder are optional. Omit if desired.
- Dry pancake mix can be prepped ahead of time. Store at room temperature in an airtight container for up to a month. Whisk or sift again before use.
Cook Ahead Pancakes:
- Keep cooked pancakes warm in a low temperature oven (between 250-325 degrees F) for up to 30 minutes before serving. Set pancakes over wire rack set on top of baking sheet to allow air circulation.
- 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. Or, reheat stovetop on nonstick skillet over medium heat until warmed.