Stack of fluffy protein pancakes topped with sliced strawberries and icing sugar

Fluffy Protein Pancakes – An Upgraded Classic

Ingredients

  • 60g rolled oats (blended into a fine flour, or use pre-ground oat flour)
  • 2 extra large eggs (room temperature)
  • 1 serve (34.5g) Whey Protein Isolate – Vanilla works best
  • ½ cup milk of choice (full cream dairy or a high-protein plant milk)
  • 1 tsp baking powder
  • A pinch of salt

The Technique That Makes the Difference

  1. Mix the dry ingredients first: Whisk the oat flour, protein powder, baking powder and salt together in a bowl.
  2. Combine gently: Whisk in the eggs and milk until just combined. Don't over-mix, or the pancakes will become dense.
  3. Let it rest: Leave the batter on the bench for 5–10 minutes. This lets the oats absorb the liquid and the baking powder activate, giving you a thick, fluffy texture.
  4. Cook: Heat a good-quality non-stick frypan over medium heat and lightly coat with olive oil spray. Pour ¼ cup of batter per pancake. Flip when bubbles form on top and the edges look set.

The Results & Macros

The whole batch serves 1 to 2 people and provides approximately 54g of protein and 580 calories in total.

Split into two servings, each gives you around 27g of protein – perfect for a post-workout breakfast.

Macros are approximate and based on Pure Product Australia Whey Protein Isolate, rolled oats, two extra large eggs and full cream milk. Values will vary with the ingredients you use.