Oatmeal Protein Pancakes

These Oatmeal Pancakes are packed with whole grains and protein from a delicious combination of egg whites and rolled oats. These easy to make pancakes will keep you full and energized all morning. Jump to Recipe


These Oatmeal Protein Pancakes are a great way to pack your morning with protein to fuel you for the rest of the day!

These pancakes are an incredibly versatile meal that can be enjoyed any time of day, really – they’re a great way to start the day that will keep you from getting hungry before lunch.

When your midday meal period rolls around, you could have them as a sort of taco filled with fruit, yogurt, or even something savory. Or have them for dinner – who doesn’t love breakfast for dinner? You can even have them for dessert if you top them with ice cream.

Pancakes really are the perfect food to have on hand– their versatility lends themselves easily to whatever you want to do, and the following simple recipe is one of the best ways to have them.

Before we dive into the recipe, however, I’ve taken some time to answer a few questions that people might have about these oatmeal protein pancakes.

Which Type of Oats Should I Use for Pancakes?

This recipe calls for old fashioned oats, which is just another name for rolled oats. Better at absorbing water, rolled oats cook faster than steel-cut oats, and are considerably less chewy.

It is for all those reasons I recommend you stick with rolled oats. Steel cut oast won’t work for this recipe as they won’t soften enough and will stay raw in the pancakes.

Never use instant oats, however; they are too sticky for the task of being part of a pancake and better left to other uses.

For the best results, stick with the old fashioned oats. You’ll get the best flavor and texture for your pancakes without worrying about having to change the cooking times.

Can You Make These Ahead?

One of the things I love most about pancakes is how easy they are to make in advance. You could make an entire month’s worth of pancakes in one day if you wanted!

That’s because they freeze well. Just cook your pancakes like you normally would, then let them cool to room temperature. Once cooled lay them on parchment paper in a single layer to freeze in the freezer. Once frozen you’ll be able to store them together in a ziplock bag without the pancakes freezing together.

They will stay good in the freezer for one to two months.

When you’re ready to eat them, you can put it in the oven for ten minutes for the best results. If you want them a bit faster you can put them in the microwave for 30 seconds to a minute. You can also use a toaster if you want, but this method is slower and you’ll only get to reheat as many pancakes as you have toaster slots. Another option is warming them up right in a skillet. 

Personally, I would pick the oven every time since I can reheat enough for the whole family at the same time.

Why Add Protein to Your Breakfast?

At first glance, you might assume that a breakfast that is high in protein is only for bodybuilders or people who are generally trying to build muscle or maintain the muscles they have. Actually, protein does a whole lot more than just help you build muscles.

One of the ways it helps you lose weight is by helping you feel full faster and longer. This means you’re less likely to grab for a mid-morning snack, and you’re likely to eat less during breakfast too!

Even if you aren’t trying to lose weight, having protein in your breakfast is a great way to keep your body fueled until lunch. Protein gives you energy and keeps you fueled until lunch.

Healthy Pancake Topping Ideas

Here are a few suggestions for toppings both savory and sweet that you might enjoy atop your oatmeal protein pancakes:

  • Fresh fruit like sliced bananas, strawberries, blueberries, raspberries, or mango.
  • Instead of syrup or whipped cream, add a few dollops of yogurt to add some sweetness to the pancakes.
  • Nut butter like peanut butter or almond butter is a great healthy topping for pancakes.
  • For some crunch, add chopped nuts like almonds or walnuts. 

What to Do With the Egg Yolks

When you make these pancakes, you are going to find yourself with 8 egg yolks left with nothing to do. Don’t throw them away though!

You can do some amazing things with them – one of my favorite things to do is make homemade mayonnaise. Add 4 teaspoons of Dijon mustard, 2 tablespoons of apple cider vinegar, and a dash of salt and pepper together in a food processor.

While the food processor is still running add 4 cups of olive oil and whatever fresh green herbs you have on hand. You’ll have yourself an amazing herby mayonnaise that can be used in just about anything.

It will store for 4-5 days in the fridge in an airtight container. Just be sure to stir it before you have any as it will start to separate as time goes on.

Other High Protein Breakfast Ideas

The Recipe
Oatmeal Protein Pancakes

Oatmeal Protein Pancakes

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  • 1 cup old fashioned oats
  • 1/2 cup low fat cottage cheese
  • 8 U egg whites
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

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Using an immersion blender or regular blender combine all the ingredients until they form a smooth batter.


Using a quarter cup measure, pour the batter into a medium high heat pan sprayed with cooking spray and flip once the batter begins to bubble and pop.


Cook for another 1-2 minutes and serve with your favorite pancake toppings.


*If you usually like a sweeter pancake batter, consider adding a touch of brown sugar, Stevia, agave, or honey to your batter.

7 Green
6 Blue
1 Purple
MyWW® SmartPoints™
Nutritional Facts
Serving Size: 4 pancakes
Amount Per Serving
Calories 286
Calories from Fat 39
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 6mg
Sodium 409mg
Total Carbohydrate 32g
Dietary Fiber 5g
Sugars 4g
Protein 27g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Oatmeal Protein Pancakes
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December 12, 2018 - 00:26
Add a Rating:
They were great! THanks for the recipe :) I subbed the cotagge cheese for yoghurt and it still worked fine.
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Donna Cattano
July 31, 2016 - 16:12
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Great as pancakes and made larger can be used as a wrap.
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Megan Eaton
January 23, 2016 - 11:18
Add a Rating:
Pretty tasty! I was a little worried because it was a very thin batter. Glad I used a small skillet but they turned out great!
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