If breakfast isn't stupid easy, chances are, I'm probably not going to make it. That's why I made these protein pecan pancakes to be as simple to whip together as possible! They're made easy in the blender with minimal cleanup. These pecan pancakes are sweet, cinnamony, filled with fiber and protein and topped with crunchy toasted pecans. You'll be coming back for this recipe every morning during the fall (aka pecan pie season)!
Looking for more easy make-ahead fall breakfast ideas? My protein-rich Pumpkin Spice Chia Pudding and Honeynut Squash Oatmeal are great options with all the fall vibes!
Why you'll love these protein pecan pancakes
- High protein powerhouse - Gives you the protein you need for busy mornings!
- Keeps you full and satiated - The protein, fiber, and healthy fats means there's no need to reach for those snacks.
- No mixing bowls required - Everything comes together in a blender for minimal cleanup.
- Naturally gluten-free - Made with gluten-free whey protein and oat flour.
Jump to:
Ingredients
For the pecan pie pancakes:
- Protein powder: Use a high-quality whey or plant-based protein powder. Use gluten-free whey for gluten-free eaters. The recipe card will note for grams here, since pancakes may vary depending on the protein powder.
- Old fashioned oats: Blending oats creates a fluffy oat flour texture while added fiber and complex carbs. I use Anthem Old Fashioned Oats here which is a 13 gram difference from Quaker Oats when measuring ½ a cup. For ideal batter consistency, we're looking at about 53 grams of blended oat flour.
- Greek yogurt: Adds extra protein and moisture to the pancakes. This is critical to keep the pancakes from being too dry.
- Milk: Any milk works but I like using non-fat Fairlife milk for more protein with fewer calories. Almond milk or oat milk would be great dairy-free alternatives.
- Egg: Adds a little extra protein and structure.
- Sweetener: I actually don't use any sweetener in mine because I like drowning it in syrup. I would recommend adding a sweetener though if your protein powder isn't very sweet.
- Baking powder: Essential for fluffy pancakes.
- Ground cinnamon: The warm spice that makes these taste like fall.
- Vanilla extract: Rounds out the pancake flavors.
For serving:
- Pecans: Chopped and toasted for that signature pecan crunch and flavor.
- Maple syrup: Real maple syrup makes a huge difference here but a sugar free maple syrup works great too!
See recipe card for quantities.
Instructions
- Add the oats to your blender and blend on high speed until they form a fine flour consistency.
- To the oat flour, add protein powder, milk, Greek yogurt, an egg, baking powder, cinnamon, sweetener if using, and vanilla extract, until smooth and combined. Let the batter rest for 10-15 minutes until thickened.
- Heat a non-stick pan over medium-low heat. Spray the pan with non-stick cooking oil and pour 3 tablespoons of batter into the pan, making sure to scrape out all of the batter. Allow to cook until small air bubbles appear or until firm and set around the edges, about 1-2 minutes. Flip and continue cooking for 1-2 more minutes. Remove from heat and top with chopped pecans and maple syrup.
Top tip
Let the batter rest before pouring. This will allow the oat flour to absorb the liquid and get thicker, creating more structure. Different protein powders and oats may change the consistency of the batter. For the oats and protein powder, I've added grams for more accuracy but use your own judgement when blending the batter! If it is still too watery after blending, add more oats as needed.
Different ways to make pecan pancakes
- Make it vegan -
- Although I haven't tested this, you can try substituting the egg for a flax egg.
- Use plant-based milk and plant-based protein powder.
- Make it sugar-free -
- Use a sugar-free protein powder.
- Substitute the maple syrup with a sugar-free keto syrup.
Storage and Reheating
These are best enjoyed fresh but if you're making them ahead of time, store them in an air tight container for 2-3 days. To reheat, place a slightly damp paper towel over them and reheat in the microwave in 30 second intervals until warm. Note: texture may change slightly and lose moisture.
FAQ
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I have not tested this with all-purpose flour since I wanted it to be gluten-free, but you can try substituting the oat flour with ⅓ cup + 1 tablespoon of all-purpose flour. Let me know in the comments if this works for you!
Other breakfast recipes to try:
- Comforting Chinese steamed egg
- Vietnamese avocado chia pudding
- Easy microwave pumpkin flan
- High protein sardine shakshuka
Easy Protein Pecan Pancakes
Equipment
- Blender
Ingredients
- ½ cup Protein powder 40 grams
- ½ cup old fashioned oats 53 grams
- 2 tablespoon Greek yogurt 30 grams
- ½ cup milk
- 1 egg
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- For serving
- pecans as desired, chopped and toasted
- Maple syrup as desired
Instructions
- Add the oats to your blender and blend on high speed until they form a fine flour consistency.
- To the oat flour, add protein powder, milk, Greek yogurt, an egg, baking powder, cinnamon, and vanilla extract, until smooth and combined. Let the batter rest for 10-15 minutes until thickened.
- Heat a non-stick pan over medium-low heat. Spray the pan with non-stick cooking oil and pour 3 tablespoons of batter into the pan, making sure to scrape out all of the batter. Allow to cook until small air bubbles appear or until firm and set around the edges, about 1-2 minutes. Flip and continue cooking for 1-2 more minutes. Remove from heat and top with chopped pecans and maple syrup.
Notes
- Let the batter rest before pouring. This will allow the oat flour to absorb the liquid and get thicker, creating more structure.
- Different protein powders and oats may change the consistency of the batter. For the oats and protein powder, I've added grams for more accuracy but use your own judgement when blending the batter! If it is still too watery after blending, add more oats as needed.
- For storing: These are best enjoyed fresh but if you're making them ahead of time, store them in an air tight container for 2-3 days.
- To reheat: Place a slightly damp paper towel over them and reheat in the microwave in 30 second intervals until warm. Note: texture may change slightly and lose moisture.
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