Name: Protein Oat Blender Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 2 cups Bob’s Red Mill Protein Oats; 1 ripe banana; 1 TBSP ground flaxseed; 1 15-oz can coconut milk lite; 1 TBSP pure maple syrup; ½ tsp baking powder; ½ tsp ground cinnamon; Avocado oil, for the skillet; Maple syrup; fresh fruit

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Protein Oat Blender Pancakes with special protein oats and blended into fluffy pancakes. Perfect for a weekend breakfast or weekday meal prep!

Did I tell you that we have hummingbirds?!

We first spotted them on the nasturtiums that bloomed in late spring on our deck patio.

“Hummingbird!!!” M shouted excitedly, pointing at the rapidly beating wings that darted away.

My excitement can’t remotely compare to M’s in spotting one, so he went on to explain that there aren’t any hummingbirds in German, so seeing them here feels like magic.

They are quirky little helicopters, aren’t they?!

Since then, we installed a hummingbird feeder that is now the social hotspot for the winged of the neighborhood.

Naturally we started to name them, because they’re gushing with personality.

There’s Holga, she’s the queen bee who gives all of the others sass and is extremely territorial.

Then there’s Hans, the elusive ruby-throated male that makes a quick appearance every now and then (otherwise, it seems that the feeder is women-owned).

Holly is tinier and petite and we recognize her because she always sits down to feed.

There’s also an alleged Heidi and Heather, but they’re a little harder to tell apart.

Yes, they’re all names that start with the letter ‘H’!

Anyways, it’s bringing us a lot of joy during this season to watch them while we eat our morning breakfast.

When I tested these Protein Protein Oat Blender Pancakes this morning, they zipped and zoomed in and out of the window frame.

Apparently, hummingbirds will eat a lot in the next month as they prepare for their big migration to South America.

So, they could definitely use a boost from my latest pancakes recipe, Protein Oat Blender Pancakes!

These delicious vegan and gluten-free pancakes are made with special protein oats and blended into fluffy stackable pancakes.

Let me tell you all about it!

What You Need to Make Protein Oat Blender Pancakes

Bob’s Red Mill Protein Oats
banana
ground flaxseed
coconut milk lite
maple syrup
baking powder
ground cinnamon
avocado oil

That’s it!

How to Make Protein Oat Blender Pancakes

Making these pancakes is super easy with a blender and a pan on the stovetop.

First, add the oats to a high-speed blender or food processor and process everything for a few seconds until you have a fine flour.

When you have a fine flour, add in the rest of the ingredients and blend again until you have a thick batter, scraping down the sides as needed.

Add a splash of almond milk here to thin the batter a little more.

Thicker batter will lead to fluffier pancakes and thinner batter will yield thinner wider pancakes.

Allow the batter to sit for ~5-8 minutes while you heat the skillet.

While your batter rests, preheat the skillet.

Add a generous drizzle of avocado oil to a large nonstick skillet over medium heat.

Once the skillet is warm, drop the batter in ~¼ cup amounts into the skillet.

Add any toppings at this point (I love chocolate chips and blueberries!) to each pancake.

Heat the pancakes for 4-5 minutes on each side, or until the edges start to brown and little bubbles appear on the surface.

At this point, flip the pancakes and heat for an additional 2-3 minutes on the second side.

The second side will cook faster!

Repeat this until all of the batter is used up.

So, Where’s the Protein Come From?

You might be confused as to why there isn’t any protein powder listed in this recipe.

That’s because all of the protein comes from the new Bob’s Red Mill Protein Oats!

These whole-grain rolled oats have 50% more protein than regular oats!

They boast a whopping 9 grams of protein per serving.

They’re also certified gluten-free, kosher, non-GMO, and vegan.

These oats are just one ingredient, too.

They’re grown from a special conventionally bred variety that is higher in protein and less processed than traditional oats.

Grab a bag and enjoy the extra protein-boost in all of your favorite oat recipes!

I love the way the protein oats add bulk, protein, and fiber to this recipe.

What To Serve With Your Protein Pancakes

Serve your Protein Oat Blender Pancakes warm with any optional toppings.

I love to top mine with fresh berries, like blueberries and raspberries, and a drizzle of pure maple syrup.

M loves to add fruit butter and nut butter to his for a PB&J feel.

Choose whatever toppings you want; anything goes!

How to Enjoy Protein Oat Blender Pancakes

Enjoy these Protein Oat Blender Pancakes as a hearty start to your day.

They’re elevated enough to make for a lazy Saturday morning breakfast, yet easy enough to whip up on a weekday morning.

This a blueprint recipe that you can add any flavor to, like blueberries or chocolate chips!

Leftovers will keep in an airtight container in the refrigerator for up to 5 days.

These pancakes can also be kept in a ziplock bag in the freezer for several months.

Microwave your refrigerated or frozen pancakes until warm and serve with your favorite toppings.

More Vegan Pancakes

I Want to Hear From You

If you make this Protein Oat Blender Pancakes recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren