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Quick & easy protein pancakes

These pancakes use greek yogurt for a good dose of protein (over 24g per serving) and also to keep the texture soft and fluffy, rather than thin and rubbery - like protein pancakes can be! Even better, these are really quick and easy to make. Throw all the ingredients in a blender or NutriBullet and you're good to go! This recipe is enough to make 5 pancakes (1 serving if you ask me) but can be easily scaled up for more.

Time to prep : 5 minutes

Servings : 1


3 tbsp rolled oats

1 tbsp plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp salt

100g greek yogurt

1 egg

Pinch cinnamon (optional)

1 tbsp milk (if needed)

Butter, for frying


  1. In a blender or NutriBullet, pour in the oats and whizz for a few seconds so we create oat flour (yep that easy!). It doesn't have to be perfectly fine, a bit chunky is great.

  2. Add in the flour, baking powder, soda, salt, greek yogurt, egg and cinnamon (if using). Whizz in the blender again. You might need to scrape down the edges with a spoon or spatula. If the batter is quite thick and doesn't easily drop off a spoon, add 1 tbsp of milk. Whizz again. We want to avoid thin and runny batters that are hard to flip over, so a thicker batter is great.

  3. Leave the batter to thicken for 5 minutes, the baking soda will start to react with the acidity in the yogurt and give us nice air bubbles for fluffy pancakes.

  4. Place a large, non-stick frying pan over a low-medium heat and lightly brush the pan with butter. Working in batches, use about 2 tbsp of batter per pancake and cook for 2 - 3 minutes on each side until golden. Flip the pancakes when batter bubbles start to pop on the pancakes.

Nutritional Information

(per serving)


24g protein, 36g carbs, 10g fat

Good to know:

  • Cooked pancakes will keep in the fridge for up to 3 days, or the freezer for up to 3 months. Seperate pancake layers with greaseproof paper and store in an airtight container. Re-heat in the microwave or simply pop straight into the toasted until crisp.

  • A good quality non-stick pan goes a long way. Add a small amount of butter in-between every few pancakes, wipe to pan with a sheet of paper towel in-between each new butter addition, to remove any browning butter (which will cause the pancakes to burn).


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