Best Gluten-Free Protein Pancakes with Oat Flour

These gluten-free protein pancakes with oat flour are the perfect way to start your morning—fluffy pancakes with 13 grams of protein per serving! Packed with Greek yogurt, protein powder, and oat flour, they’re ideal for a high protein breakfast, whether after a workout or for a cozy brunch. Simple, wholesome, and family-approved!

A stack of gluten-free protein pancakes with Greek yogurt blueberries and bananas on top.

These protein pancakes with oat flour are light, fluffy, and a fun way to pack in 14 grams of protein per serving. Made with Greek yogurt, protein powder, and oat flour, they have that classic pancake feel but keep you full and energized without the crash later.

I’ve tested this recipe so many times in my kitchen, tweaking the ingredients to get the best flavor and texture. They’re perfect whether you’re fueling up after a workout, making a kid-friendly breakfast, or just want something special for a weekend brunch.

Oat flour has completely changed the way I make pancakes — I love the slightly nutty flavor, and paired with the extra protein, it’s a breakfast that actually makes me feel good long after eating.

What protein powder should I use in protein pancakes?

For protein pancakes, choose a high-quality protein powder like vanilla or unflavored whey, pea, or collagen protein. These blend well into the batter, keeping the pancakes fluffy without drying them out. Avoid powders with artificial sweeteners or additives for the best taste and texture.


Why You’ll Love These Gluten-Free Protein Pancakes:

  • Fluffy and Satisfying: Light, airy, and perfect for stacking high with your favorite toppings.
  • Simple Ingredients: Made with oat flour, Greek yogurt, and protein powder for a quick and wholesome batter.
  • Naturally Sweetened: A touch of maple syrup adds natural sweetness without overpowering the flavor.
  • Perfect for Meal Prep: Make a batch, store extras, and reheat easily for busy mornings.
  • Kid-Approved: These pancakes are a hit with the whole family!
Ingredients for Gluten Free Protein Pancakes.

Ingredients & Substitutions

Here is everything you need to make the best healthy protein pancakes:

Greek Yogurt: Plain Greek yogurt works best, but you can swap for plain coconut yogurt for a dairy-free option.

Oat Flour: Make your own by blending rolled oats into a fine flour or replace the oat flour with any of these additional flours:

Flour Substitution Measurements

3/4 cup (90g) Gluten-Free Flour

2/3 cup (80g) All-Purpose Flour

1-1/4 cups (140g) Almond Flour + 1/4 cup (30g) tapioca flour

Maple Syrup: Use honey or agave syrup for a similar natural sweetness.

Light Olive Oil: Swap with melted coconut oil, avocado oil, or unsalted butter.

Milk: Any milk works! Try almond milk, oat milk, or regular dairy milk.

Vanilla Extract: If you’re out, try almond extract for a twist.

Eggs: Substitute with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan alternative.

Protein Powder: Use your favorite vanilla or unflavored protein powder. I think vanilla protein powder tastes best. Collagen powder also works. I love this plant-based protein powder that is naturally sweetened and tastes delicious! If you prefer not to use protein powder, here is my recipe for fluffy cottage cheese pancakes with oat flour you’ll love! You can also replace the protein powder with an equal amount of flour if you prefer or don’t have protein powder.

Baking Powder: Ensure it’s fresh for the fluffiest pancakes.

Salt: Essential for balancing sweetness—don’t skip it!

Cinnamon: Adds warmth and subtle flavor, but feel free to omit or replace with nutmeg.

A close-up view of a stack of gluten-free protein pancakes.

How to Make My Easy Protein Pancake Gluten-Free Recipe

Here are easy, detailed, step-by-step instructions for making my easy pancakes with greek yogurt. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 1: Mix the Batter

In a mixing bowl, add the wet ingredients, including 1/2 cup Greek yogurt, 2 tablespoons maple syrup, 1 tablespoon light olive oil, 1/4 cup milk, 1 teaspoon vanilla extract, and 2 eggs and whisk until smooth.

Add the dry ingredients, including 1/4 cup protein powder, 3/4 cup oat flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon and whisk just until combined. Allow the batter to rest for 10 minutes.

Adding the dry ingredients to the pancake batter and a mixing bowl.
Mixing the pancake batter with a whisk

Step 2: Cook the Pancakes

Preheat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Stack the pancakes high and top with your favorite toppings!

Pouring the pancake batter into a skillet with a measuring cup.
Flipping the pancake over in the skillet with a spatula.

My Expert Recipe Tips

Don’t Overmix: For the perfect protein pancakes, stir the batter just until combined to keep the pancakes fluffy.

Check Your Protein Powder: Some protein powders can dry out the batter—if it seems too thick, add a splash more milk.

Use a Hot Pan: Preheat the skillet to avoid sticking and achieve even browning.

Batch Cooking: Keep cooked pancakes warm in a low oven while you finish the batch.

Test for Doneness: Look for bubbles on the surface and golden edges before flipping.

Delicious Serving Suggestions

  • Dark Chocolate Chips: Fold a few into the batter for chocolate chip pancakes.
  • Fresh Berries: Top with strawberries, fresh blueberries, or raspberries for a refreshing burst of flavor.
  • Nut Butter Drizzle: Almond butter or peanut butter adds extra protein and richness.
  • Banana Protein Pancakes: Layer with ripe banana slices for natural sweetness.
  • Greek Yogurt Dollop: A spoonful of Greek yogurt keeps the protein theme going.
  • Maple Syrup Drizzle: Classic choice for extra sweetness.
  • Chopped Nuts: Sprinkle with walnuts or pecans for added crunch.

Frequently Asked Questions

I let them cool completely, then stack them with parchment paper between each pancake and keep them in an airtight container in the fridge. They stay good for about 3 days. I love popping them in the toaster or warming them in a skillet so they get that fresh-off-the-griddle feel again.

Yes! I actually love making a big batch on the weekend to have quick breakfasts ready during the week. Just store them in the fridge or freeze them, and they reheat beautifully. It makes busy mornings so much easier.

I usually use a vanilla whey or plant-based protein powder with minimal ingredients. It adds a nice subtle sweetness and extra protein without overpowering the flavor. If your protein powder is very sweet or strong, you might want to reduce other sweeteners in the batter.

They can be! Just make sure your oat flour is certified gluten-free and that your protein powder doesn’t contain any gluten-based fillers. It’s one of my favorite ways to make pancakes feel hearty and wholesome without traditional flour.

Absolutely. Let them cool, layer with parchment, and freeze in a sealed bag or container. When you’re ready, just pop them in the toaster or warm them in a skillet. They’re great for grab-and-go breakfasts or even a quick protein snack.

Each serving has around 13 grams of protein, thanks to the combination of Greek yogurt, protein powder, and oat flour. It’s one of the reasons I love these so much — they keep me full and energized without that mid-morning crash.

If you love sweet protein recipes, you can check out my Gluten-Free Protein Cinnamon Rolls with Greek Yogurt!

A stack of gluten-free protein pancakes with Greek yogurt blueberries and bananas on top.

Protein Pancakes with Oat Flour (Gluten-Free)

Gluten-Free diet-friendly recipe
These gluten-free protein pancakes with oat flour are the perfect way to start your morning—fluffy pancakes with 14 grams of protein per serving! Packed with Greek yogurt, protein powder, and oat flour, they're ideal for a high protein breakfast, whether after a workout or for a cozy brunch. Simple, wholesome, and family-approved!
5 from 5 votes
Servings 4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

Instructions
 

  • In a mixing bowl, add the wet ingredients, including 1/2 cup Greek yogurt, 2 tablespoons maple syrup, 1 tablespoon light olive oil, 1/4 cup milk, 1 teaspoon vanilla extract, and 2 eggs and whisk until smooth.
  • Add the dry ingredients, including 1/4 cup protein powder, 3/4 cup oat flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon and whisk just until combined. Allow the batter to rest for 10 minutes.
  • Preheat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Video

Notes

Don’t Overmix: For the perfect protein pancakes, stir the batter just until combined to keep the pancakes fluffy.
Check Your Protein Powder: Some protein powders can dry out the batter—if it seems too thick, add a splash more milk.
Use a Hot Pan: Preheat the skillet to avoid sticking and achieve even browning.
Batch Cooking: Keep cooked pancakes warm in a low oven while you finish the batch.
Test for Doneness: Look for bubbles on the surface and golden edges before flipping.

Nutrition

Calories: 227kcalCarbohydrates: 24gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 83mgSodium: 491mgPotassium: 174mgFiber: 2gSugar: 7gVitamin A: 120IUVitamin C: 0.01mgCalcium: 205mgIron: 3mg
Keyword greek yogurt, protein breakfast, protein pancakes
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Dietitian Reviewed and Endorsed logo

This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.

9 Comments

  1. Another delicious recipe. I bought your vanilla protein powder which is the best tasting protein powder that I used in this recipe. I had some leftover vanilla yogurt and just added a TBPS of maple syrup for the cream topping which was sooo good. I tried numerous pancake recipes mainly with almond flour and they lacked flavor. I will make this my permanent pancake recipe. Thank You

  2. These are awesome, simple as that! They are light, fluffy and taste fantastic.
    I made these with Choco Hazelnut protein powder, Freeee gluten free self raising flour, used honey instead of maple syrup (all as per the list of alternatives ) and added a 1/4 teaspoon of ginger. I also pressed raspberries and blueberries into the top of the batter, before flipping. Bloody lovely drizzled with honey 👍.
    Two comments – use a LARGE skillet, as the batter spreads out quite a bit during cooking, secondly, I followed the 1x recipe…. Is this honestly meant for one person? As a European, the quantity is too much (although I ate them all ha ha) – I intend making these again on Sunday morning, but I am going to halves the quantities shown in the 1x recipe list.

    1. Hi Steve, thank you so much for sharing your review!! I love all your substitutions. They sound delicious!! This recipe makes 10 pancakes which is about 4-5 servings. I like to have extras so I can store them in my fridge and then my kids can pop them in the toaster on busy mornings 🙂 That’s a great idea to cut the recipe in half for one person.

  3. These protein pancakes are soooo good! 😍 They’re super fluffy and taste amazing with berries and syrup.

  4. These pancakes have a delicious sweet and tangy flavor from the greek yogurt and protein powder. I hope you enjoy making them!

5 from 5 votes

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