Home · Recipes · Donuts, Pancakes, & Waffles Protein Pancakes Author: Maryanne CabreraPublished: Aug 18, 2020Updated: Oct 5, 2023 View Recipe9 ReviewsThis post may contain affiliate links. Read our disclosure policy. Gluten-free protein pancakes made with rolled oats, pea protein powder, milk, and eggs. It’s a healthy hearty breakfast! Gluten-Free Oat Flour Pancakes Pancakes are a weekend staple! Meyer lemon ricotta pancakes are on repeat in the spring. 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 are our go-to pancakes! These protein pancakes were inspired 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. This similar homemade version is made without wheat flour! 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 : 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 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. Give it a good whisk before measuring out. 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? It should 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. More Hearty Breakfast Recipes Make Ahead Frozen Breakfast Burritos Overnight Miso Barley Oatmeal Overnight Steel Cut Oatmeal Protein Pancakes 5 from 2 votes 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 Prep Time: 10 minutes minutesCook Time: 15 minutes minutesTotal Time: 25 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients150 grams (1 ½ cup) oat flour50 grams (½ cup) pea protein powder, unflavored or vanilla protein powder of choice12 grams (1 Tbsp) baking powder½ teaspoon kosher salt12 grams (1 Tbsp) granulated sugar, optional12 grams (2 Tbsp) non-fat dry milk powder, optional345 grams (1 ½ cup) whole milk, or milk of choice1 large egg24 grams (2 Tbsp) neutral flavored oil, or melted butter Instructions 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 ¼ 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. Notes 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. Author: Maryanne Cabrera Course: BreakfastCuisine: AmericanKeyword: protein pancakes, gluten free pancakes, high protein pancakes Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.