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.
Recipe Variations
Chocolate Protein Pancakes: Use chocolate protein powder plus add 2 tablespoons of unsweetened cocoa powder. For extra chocolate, sprinkle chocolate chips over pancake batter while cooking.
Peanut Butter Protein Pancakes: Add two tablespoons of natural peanut butter to batter. Or add two tablespoons of peanut butter powder to batter.
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.
Step by Step Instructions
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
Protein Pancakes
Ingredients
- 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
- ½ 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
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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Very good recipe! Can these be put in the freezer to eat later in the week?
Thank you! Yes, cool to room temperature. Wrap well and freeze. Defrost at room temperature. You can gently reheat in the microwave or stovetop.
Great recipe. I like to swap in silken tofu in place of egg and soy milk in place of milk when I want to make a vegan version.
Hands down the best recipe for protein pancakes I’ve tried so far, and I’ve tried some. I have used whey protein instead, which makes the Batter start off on the thin side – just let it sit for ~10 minutes and the thickening works to your advantage!
My batch came down to 45g Fats, 132g Carbs and 80g Protein.
Thank you for sharing your experience! Glad to hear this one is your favorite!
Finally a protein/oat flour recipe that doesn’t taste like dusty flax ashes. This recipe is amazing, best solo Sunday breakfast ever.
Thank you for trying the recipe! So glad to hear you enjoyed it!
Thank you so much for the great recipes. It is actually comforting to go on and glean from your expertise
What can I use if I don’t have milk powder?
Do you know the nutritional information? They were super yummy:)
Thanks for trying the recipe! No, I don’t have the nutritional information.
Hi Maryanne,
We also love the Kodiak Pancake Mix and we are looking forward to trying this recipe. I wanted do know if you have a wheat version of the Kodiak Pancake Mix that you mentioned in your post, I looked in the recipe index and could not find it. Would appreciate if you could share.
Thank you