This Healthy Pancake Recipe is the easiest pancake recipe in the world and each pancake has 10-13 grams of protein!
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This Healthy Pancake recipe is almost just as easy as using a box mix, but you’re getting all your nutrients from real, whole foods you probably already have on hand. Just how easy? You can throw all of the ingredients into the blender, let it do its thing, pour the batter, and there you go…healthy, homemade pancakes that are ready in just a few minutes.
Let’s take a look at those ingredients.
Recipe Ingredients: What You Need
- Old-fashioned rolled oats: Oats provide whole-grain carbohydrates and fiber, including beta-glucan, a soluble fiber that supports healthy cholesterol levels. When blended, they create the flour base for these pancakes, adding a mild, nutty flavor and hearty texture.
- Greek yogurt: Greek yogurt adds protein and calcium while giving the pancakes moisture and a subtle tang. It helps create a tender texture and makes this breakfast more satisfying.
- Eggs: Eggs provide high-quality protein along with choline, a nutrient that supports normal brain and nervous system function. They also bind the batter and give the pancakes structure as they cook.
- Cinnamon: Cinnamon adds warm flavor and brings out the sweetness of the honey without adding more sugar. It also contains plant compounds with antioxidant activity.
- Vanilla extract: Vanilla adds a cozy aroma and enhances the sweetness of the pancakes. Although it contributes little nutritionally in this amount, it gives the batter a delicious flavor.
- Salt: A small pinch of salt balances the sweetness and brings out the flavors of the oats, cinnamon, and vanilla. Salt provides sodium, an essential electrolyte, but only a small amount is needed here.
- Honey: Honey lightly sweetens the batter and complements the oats and cinnamon. It provides carbohydrates for energy and counts as added sugar, so a little goes a long way.
- Baking powder: Baking powder helps the pancakes rise, giving the oat-based batter a lighter, fluffier texture. Its role is primarily in creating that lift rather than adding nutritional value.
- Butter for cooking: A little butter helps prevent sticking and gives the pancakes golden edges and rich flavor. It adds fat, including saturated fat, so lightly coating the pan is all you need.
Why this is a Healthy Pancake Recipe
So what makes this a healthy pancake recipe? Let’s check out the stats (I love a good list):
- 10-13 grams of protein per pancake (see recipe notes)
- made with 100% whole grains
- made with no refined flours
- made with no refined sugars
A healthy pancake recipe doesn’t always equal delicious pancakes, but these are healthy and delicious.
These are some of the most hearty and filling pancakes ever. Must be the protein. These will definitely fill you up and keep you full all morning long.
How to Make this Healthy Pancake Recipe
This video will show you just how EASY this healthy pancake recipe is!
Here are the (easy) step-by-step instructions. Keep scrolling to the recipe card if you’d like a printable version of these instructions along with the full ingredient list.
- Put all ingredients in the blender and blend until very smooth.
- Heat a pan with about 1 tablespoon of butter or fat of choice.
- Pour a small amount of batter into the pan. Cook about 4-5 minutes on the first side and 2-3 minutes on the second side.
- Repeat until all the batter is gone (or cook them all on one large griddle). Enjoy!
If you make this Healthy Pancake Recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you want more healthy pancake recipe ideas, scroll below the recipe card to see my other favorites!
Healthy Pancake Recipe
- Total Time: 13 mins
- Yield: 5 1x
Description
These healthy pancakes are so easy and boast 10-13 grams of protein per pancake!
Ingredients
- 1-2 cups old-fashioned rolled oats*
- 1 cup Greek yogurt
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons honey or liquid sweetener of choice
- 1 teaspoon baking powder
- butter or fat of choice
Instructions
- Put all ingredients in the blender and blend until very smooth.
- Heat a pan with about 1 tablespoon of coconut oil.
- Pour a small amount of batter into the pan. Cook about 4-5 minutes on the first side and 2-3 minutes on the second side.
- Repeat until all the batter is gone (or cook them all on one large griddle)
- Enjoy!
Notes
*After receiving feedback that the pancakes were too thin for some people, I tested the amount of oats. If you like thicker pancakes, use 2 cups of oats, for thinner pancakes 1 cup of oats is perfect. Nutritional information listed is for 1 cups of oats. If you use 2 cups of oats, 1 pancake (out of 5) is 223 calories and 13 grams of protein.
*If you use 2 cups of oats, the batter may be too thick for your blender. Start with 1 cup and only add more if you find them too thin. I prefer 1 cup.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Breakfast
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8.1g
- Sodium: 201.3mg
- Fat: 7g
- Saturated Fat: 1.1g
- Carbohydrates: 20.2g
- Fiber: 2.3g
- Protein: 10.1g
- Cholesterol: 119.3mg
More Healthy Pancake Recipes
Everyone can use more than one healthy pancake recipe, am I right? Here are some more I highly recommend! Click on any of the links below to check out my other recipes:
2-ingredient Sweet Potato Pancakes
The Ultimate Whole Wheat Apple Pancakes
Do we put the coconut oil in the blender or that is only used to cook on the pan?
Only to cook in the pan!
My whole family loves these healthy pancakes, they are our go to recipe. They also work great as waffles.
Thank you for the delicious recipes!
Love,
Adriana
A favorite even before I was gluten-free, but now a frequent go-to! So yummy. Recently tried it with coconut milk dairy-free yogurt instead of Greek yogurt and the dairy-free stuff worked just as well. Love this recipe!
So happy to hear! Thanks for your feedback.
looking so delicious..i want to try it yummy
Hi! Nice recipe! I’m also a food writer but I’m just currently writing for a New York-based food website. After being inspired by your blog, I’m planning to make my own food website this month. Also, if ever you need some new recipes or food ideas, you can just contact me anytime and I will surely share them to you since I’ve been writing for a food website for more than one year already. Thank you for being an inspiration. God bless you!
Also, how much fat percentage did the Greek yogurt have?
I have used full fat and fat free Greek yogurt. Both work!
I just made these, they were delicious abd easy!!! However I have a few questions:
How did they get your brownish color? Maybe you cooked them on high heat? Mine were super light.
What greek yogurt did you use and how much protein they had? I used some greek flavored yogurt with only 7 grams per cup (it’s the only Greek yogurt they had unfortunately).
Big thanks for sharing delicious and healthy recipes… I have read many healthy protein pancake reviews, but this one looks yummy!! I am very eager to try these delicious pancakes.
batter looked a bit thin, so I added more oats, still thin, but they cooked up alright. They were not as fluffy as the ones pictured. However, they were delicious. Do you think the thinness was due to extra large eggs. Maybe 2 of those instead of the three. What do you think?
That definitely could have been the issue!
This looks delicious. Well, I love Pancakes…!! Thanks for your recipe love.
Yum! Great recipe. I added mashed banana to the mix too which worked really well. Thanks!
These were light but so filling! I have been looking for a good protein pancake without protein powder and this one was perfect! I like thin pancakes too, so the 1 cup of oats was great for me. Thank you!
These are very good. I used almond milk yogurt and added sliced bananas and walnuts when cooking. Loved them! I used about 1.25 cup oats.
Hi. Made these today. The batter looked a bit thin, so I added more oats, still thin, but they cooked up alright. They were not as fluffy as the ones pictured. However, they were delicious. Do you think the thinness was due to extra large eggs. Maybe 2 of those instead of the three. What do you think?
Did you use Greek yogurt? I’ve made these with regular yogurt and they were thin. The eggs could have caused it, also, but I’m not sure. If you used Greek yogurt, definitely try them with 2 extra large eggs.
I’ve tried so many different healthy pancake recipes that have failed. I am so happy I decided to give it one more shot with this one. No more scrambled pancake. I love it!
Thanks for the feedback Julzs!