Egg with Protein Pancakes Recipe | Simple and Delicious Morning Meal
I came up with these egg protein pancakes when I wanted something that actually felt like a real breakfast but still kept me full after workouts. They’re soft, slightly sweet, and packed with enough protein to keep you going for hours. What I love most is how easy they are to change. Sometimes I add cinnamon, other days I toss in blueberries or top them with peanut butter. It’s one of those simple, balanced recipes that never gets boring.
Ingredients
Method
- Crack the eggs into a blender, then add the oats, protein powder, milk, baking powder, honey, vanilla, and salt.
- Blend everything until smooth and creamy. The batter should be thick but pourable. If it’s too thick, splash in a bit more milk.
- Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
- Pour small circles of batter onto the pan, letting each cook for about 2–3 minutes until bubbles appear on top.
- Flip gently and cook the other side for another 1–2 minutes until golden brown.
- Keep the cooked pancakes warm on a plate while you finish with the rest of the batter.
- Serve warm with toppings like banana slices, berries, peanut butter, or a drizzle of honey.
- Enjoy your soft, protein-packed pancakes while they’re fresh off the pan.
Video
Notes
- You can swap oats for oat flour for a smoother texture.
- Use chocolate protein powder for a dessert-style version.
- Add cinnamon or nut butter for extra flavour.
Tips & Tricks
- Don’t over-blend the batter, or it can get too thin.
- Let the batter rest for a few minutes so the oats have softened before cooking.
- Use medium heat; high heat will burn the outside before the inside cooks.
- If the pancakes break when flipping, they might be undercooked. Give them another 30 seconds.
- Make a big batch and freeze extras between parchment paper; just reheat in a toaster or pan.
Serving Suggestions
- Stacked with sliced bananas and a spoon of peanut butter for extra protein.
- Serve alongside scrambled eggs or turkey bacon for a more filling breakfast.
- Add a dollop of cottage cheese or Greek yoghurt on top for creaminess.
- For a dessert-style version, drizzle melted dark chocolate and sprinkle crushed nuts.
Seasonal Variations
- Summer: Top with fresh berries, Greek yoghurt, and a drizzle of honey for a cool, refreshing start.
- Autumn: Mix cinnamon, nutmeg, and a few spoonfuls of pumpkin purée into the batter.
- Winter: Serve with warm apple slices cooked in butter and brown sugar for a cosy twist.
- Spring: Add lemon zest and blueberries to the batter for a bright, tangy flavour.
Nutrition (Per Serving)
- Calories: ~290
- Protein: 25g
- Carbs: 26g
- Fat: 9g
