I am in love with these protein “stacks”. They’re basically pancakes, but we call them “stacks” because kids might be a bit misled if you call them pancakes. Oats, eggs, yogurt, cinnamon, ground flax seed all adds up to a delicious snack full of all the good stuff. Kids love ’em, and you’ll love ’em.
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Making Breakfast for dinner
So we do breakfast for dinner every Saturday night in my house. My husband works late on Saturdays, so my kids and I pick a movie and we make these protein pancakes and a side of creamy scrambled eggs. The kids and I gobble up every healthy, protein-packed bite! Even my picky eater loves this dinner. Add a few fresh berries and it’s all good for you, but it feels all dessert-y.
Make These Protein Pancakes Anytime
Rachel (my sister-in-law who invented these protein pancakes) makes a big batch of the batter and keeps it in an air-tight container in her fridge for a few days. This way, she can cook up a couple of pancakes for the kids for a snack, or for herself for breakfast. It makes for a super healthy quick breakfast, snack or dessert! I really hope you try this recipe. They have really made a big difference for me since I’m all gluten free right now, and since the whole family loves them, I know we can all be happy!
One Bowl Prep Makes Me Happy
Oh and did I forget to mention you throw all ingredients into a food processor (this is the one I’ve used for years and love) for about 10 seconds, and you’re done!?!?! Yep, one and done is my favorite when it comes to prep and clean up.
Like this protein pancakes recipe? Try these other awesome breakfast recipes!
Fall Stuffed French Toast 
Make Ahead Fall Breakfast Strata
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Protein Pancakes
Ingredients
- 1 C rolled oats
- 1 banana
- 2 eggs
- 1/2 C yogurt
- 2 tsp baking powder
- pinch of salt
- 1 Tbsp cinnamon
- 2 Tbsp flax meal
- 1 1/2 tsp vanilla
- Optional- blueberries chocolate chips, etc
Instructions
- Heat a heavy bottom pan or cast iron skillet on medium heat. Or heat a griddle to 350°. Grease lightly with non stick spray.
- Add all ingredients to a food processor or high powered blender until smooth.
- Scoop 1/4 C pancake mixture to skillet, adding any extras of your choice (I prefer blueberries)
- Cook for approximately 2-3 minutes or until fully browned on one side (make sure not to flip too early or the pancake may fall apart).
- Flip and cook for another 2 minutes or until completely done in center. (The outside may be a dark brown before the inside is fully cooked, so be sure to check one before removing them all!)
- Serve with your topping of choice. I prefer peanut butter and honey, but my kids of course like chocolate chips and syrup.
Notes
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