Family Friendly Blender Protein Pancakes
Weekends are made for slow mornings and cozy breakfasts. Pancakes have quickly become a Sunday ritual in my house. It’s a breakfast that brings us together in the morning and it’s one we all enjoy. As a holistic health coach I love giving my meals a healthy twist, even pancakes! This way we can all enjoy a fun breakfast while keeping it healthy. These Family-Friendly Blender Protein Pancakes are fluffy, naturally gluten-free and dairy free, and made with wholesome oats and protein powder for an extra boost.
They’re easy to meal prep, freezer-friendly, and perfect for busy families who want something nutritious but still delicious.
Why I love these pancakes
Protein-packed: Adding a serving of plant-based protein makes these pancakes more balanced, so you and your kids stay fuller longer. For protein I love this pea protein or this pumpkin seed protein. I love incorporating a single ingredient organic protein that I can feel good about serving to my kids.
Oats instead of flour: Oats are naturally gluten-free (if using certified GF) and full of fiber, plus they blend beautifully into a soft batter.
Kid-approved flavor: Lightly sweetened with real fruit and easy to top with fruit, nut butter, or yogurt for a wholesome meal. My son loves choosing his toppings and even decorating his pancakes himself which I have also found to be a helpful part of getting him to eat his meals.
Meal-prep friendly: Double the batch, freeze extras, and reheat on busy mornings.
Fiber packed: Fiber is essential for healthy digestion which is key to helping you feel energized and reduce cravings. Chia and flax help give this a fiber boost plus, they add to the fluffy texture of these pancakes.
Ingredients (Serves 4)
1 cups rolled oats
1/4 cup almond flour
1 serving of Pea Protein or Pumpkin Seed Protein (my recommendations are above)
1/2 tsp baking powder
1 tbsp flaxmeal
1 tbsp chia seeds
A pinch of salt
2 large eggs
1 cup milk of choice (dairy or non-dairy)
1 ripe banana (for natural sweetness)
Optional 1 tsp vanilla extract and a few dashes of cinnamon
Coconut oil or butter for cooking
Directions
1. Blend all ingredients: Add all of the ingredients (leaving out the coconut oil) to a high speed blender. Blend briefly until you achieve a smooth batter. The batter should be thick like a typical pancake batter.
2. Cook: Heat a skillet over medium heat and lightly coat with oil or butter. Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook until golden.
4. Serve: Top with fresh berries, extra banana slices, seasonal fruit, a drizzle of maple syrup, nut butter drizzle, or a dollop of Greek yogurt for added protein.
Note on consistency: I have made these with slightly more milk and they till come out excellent. You can add up to 3 tbsp more to make it thinner which will help make this pourable from the blender itself. Just avoid too much milk or the batter will be too runny.
Meal Prep Tips
Freeze for later: Transfer cooled pancakes to a ziplock bag and store in the freezer.
Reheat quickly: Pop them in the toaster or microwave for a fast weekday breakfast.
Make mini pancakes: Kids love them, and they reheat even faster.
Want to try my gluten free and vegan pancakes? Check the recipe out here.