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!
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! Whether you’re fueling up after a workout, need a kid-friendly breakfast, or want an easy weekend brunch idea, these pancakes deliver a satisfying bite with simple, wholesome ingredients like Greek yogurt, protein powder, and oat flour.
As a home cook who’s tested this recipe countless times, I’m sharing my go-to method that simplifies the process while maximizing flavor and texture. If you’re searching for high protein breakfast ideas, this protein pancake recipe is a must-try!
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 & 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:
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Flour Substitution Measurements |
|---|
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3/4 cup (90g) Gluten-Free Flour |
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2/3 cup (80g) All-Purpose Flour |
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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.
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.
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!
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.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
- Peanut Butter Banana Pancakes with Oats
- Protein Pancakes without Protein Powder
- Healthy Cottage Cheese Chocolate Protein Pancakes Recipe
- Cottage Cheese Gluten-Free Strawberry Pancakes and Sauce
- Cassava Flour Pancakes
- Gluten-Free Fluffy Cottage Cheese Pancakes w/ Oat Flour
- Apple Pancakes with Cinnamon Whipped Greek Yogurt
- Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese
- Fluffy Grain-Free Almond Flour Pancakes
If you love sweet protein recipes, you can check out my Gluten-Free Protein Cinnamon Rolls with Greek Yogurt!
Best Gluten-Free Protein Pancakes with Oat Flour
Ingredients
- 1/2 cup greek yogurt
- 2 tablespoons maple syrup
- 1 tablespoon light olive oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup protein powder (30g)
- 3/4 cup oat flour (90g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
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
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
My go to pancake recipe! Healthy and delicious!!
Mine, too, Emily! Thank you so much for the review 🙂
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
Hi Karen, thank you so much for sharing this with me!! I love this protein powder, too, and I’m glad you enjoy the flavor in the pancakes 🙂
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.
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.
These protein pancakes are soooo good! 😍 They’re super fluffy and taste amazing with berries and syrup.
Hi Tabby, thank you so much for the review! I’m so glad you like them 🙂
These pancakes have a delicious sweet and tangy flavor from the greek yogurt and protein powder. I hope you enjoy making them!