These fluffy, protein-packed pancakes are sure to perk up your weekend mornings. You can also spread some nut butter and/or cream cheese between two leftover pancakes for an ultimate fast-food breakfast sandwich. 

For more about this recipe: Cooking with Protein Powder

  • Makes 8 pancakes (4 servings)Servings


  • 2/3 cup rolled oats

  • ¾ cup brewed coffee

  • ½ cup milk or unsweetened dairy-free milk

  • ¾ cup oat flour

  • ¼ cup chocolate or vanilla protein powder

  • 2 Tbs. cocoa powder

  • 1 tsp. cinnamon

  • ¼ tsp. cayenne (optional)

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • 1 large egg, lightly beaten

  • 2 Tbs. melted butter or coconut oil 

  • 1 tsp. vanilla extract (omit if using vanilla protein powder) 

  • ¼ cup chopped walnuts 

  • 1 cup plain Greek yogurt

  • 2 Tbs. pure maple syrup

  • 1 ½ cups raspberries 


  1. Combine oats, coffee, and milk in large bowl, and set aside 10 minutes.
  2. In separate bowl, stir together flour, protein powder, cocoa powder, cinnamon, cayenne if using, baking powder, baking soda, and a pinch of salt. Stir egg, butter or coconut oil, and vanilla into oat-coffee mixture. Add wet ingredients to dry ingredients, mix gently, and fold in walnuts.
  3. Heat a greased skillet or griddle pan over medium heat. Pour ¼ cup batter for each pancake into pan, and cook until tops are covered with a few bubbles and edges look dry and cooked, about 2 minutes. Flip, and cook 1 minute more. Keep prepared pancakes warm in oven set to 200°F while you cook remaining batter.
  4. Stir together yogurt and maple syrup. Serve pancakes topped with dollops of maple yogurt and raspberries.  

Nutrition Information

  • Serving Size: Per serving (with plant-based protein powder):
  • Calories: 430
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 95 mg
  • Fat Content: 20 g
  • Fiber Content: 8 g
  • Protein Content: 23 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 440 mg
  • Sugar Content: 14 g
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