High Protein Freezer Pancakes
These high protein freezer pancakes are the perfect back to school recipe. Simply make a large batch, freeze and reheat as needed throughout the week. These pancakes are loaded with protein so you and family will feel full and satisfied all morning long.
This post is sponsored by BLACK+DECKER While I was compensated for my time, all opinions are my own.
Please note: Depending on which version of the BLACK+DECKER kitchen wand you purchase, the attachments shown in this post may or may not come with it.
About the BLACK+DECKER kitchen wand
The BLACK+DECKER kitchen wand is a cordless kitchen multi-tool that will be your new go-to kitchen assistant. This multifunctional tool is compact, simple to charge, has easy to control speed and is compatible with attachments such as the immersion blender, food chopper, hand mixer, and can opener. The rechargeable battery makes it easy to complete any of your desired recipes. Click here to learn more.
Ingredients Needed for High Protein Freezer Pancakes
Oats – You’ll need one cup of rolled oats for this recipe. Be sure to buzz the oats into a fine powder using the BLACK+DECKER kitchen wand with chopping attachment.
Protein Powder – For this recipe, I used Vega vanilla flavored, plant-based protein powder. I did not test any other protein powder in this recipe. Therefore, the results may vary by using a different protein product like whey protein.
Salt – You’ll need a pinch of salt in this recipe. The salt activates the leavening agent which is baking powder in this recipe.
Baking Powder – You’ll need baking powder for this recipe. This is what allows the pancakes to rise and become fluffy.
Ground Flaxseed Meal – You’ll need two tablespoons of ground flaxseed meal for these pancakes. Flaxseed is known to help promote healthy digestion.
Milk – You’ll need 2% milk for this recipe. I did not test any other types of milk or dairy free products.
Eggs – This recipe calls for two large eggs.
Vanilla – This recipe calls for a touch of vanilla. It adds an extra layer of flavor to the pancakes.
Banana – You’ll need one banana for this recipe. My banana was small to medium in size. Be sure to peel the banana and smash it using a fork before adding the wet ingredients.
How to Make High Protein Freezer Pancakes
Combine the Dry Ingredients
Grab your BLACK+DECKER kitchen wand with chopping attachment and add one cup of rolled oats. Buzz until they are in powder form.
Grab a mixing bowl and combine the buzzed oats, protein powder, salt, baking powder, and ground flaxseed meal. Whisk well and set aside.
Combine the Wet Ingredients
Grab a second mixing bowl and add the peeled banana. Using a fork smash the banana. Next add the milk, eggs, and vanilla. Using your BLACK+DECKER kitchen wand with hand mixer attachment, whisk the wet ingredients together until they are well combined.
Make the Batter
Next, you’ll pour the dry ingredients into the wet ingredients. Gently fold everything together until it’s well combined.
Make the Pancakes
Heat a large non-stick skillet over medium, high heat. Spray the skillet with olive oil cooking spray. Pour the batter into the pan. Cook the pancakes for 2-3 minutes per side or until they are golden brown and cooked through. I was able to make 9 small to medium sized pancakes.
Freeze the Pancakes
Place the cooked pancakes in a single layer on a baking tray lined with parchment paper.
Freeze the pancakes for 1 hour on the baking tray before adding them to a freezer safe bag.
Reheat the Pancakes Through the Week
Heat 1 pancake in the microwave for 30-60 seconds. Additional pancakes make increase the microwave time. Do not stack the pancakes when reheating.
Cooking time may vary based on the strength of your microwave. Top with butter, syrup or whatever you enjoy most.
Looking for more recipes?
High Protein Freezer Pancakes
Ingredients
High Protein Freezer Pancakes
Dry Ingredients
- 1 cup rolled oats, buzzed into powder
- 2 tablespoons ground flaxseed meal
- ¼ cup protein powder, plant based protein, 1 scoop
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 small banana, peeled, smashed using a fork
- 2 large eggs
- ½ cup 2% milk
- 1 teaspoon vanilla
Equipment
- 1 Black + Decker kitchen wand with hand mixing and chopping attachments
- 2 mixing bowls
- 1 ladle
- 1 skillet
- 1 baking tray lined with parchment
Instructions
How to Make High Protein Freezer Pancakes
Combine the Dry Ingredients
- Grab your BLACK+DECKER kitchen wand with chopping attachment and add one cup of rolled oats. Buzz until they are in powder form.
- Grab a mixing bowl and combine the buzzed oats, protein powder, salt, baking powder, and ground flaxseed meal. Whisk well and set aside.
Combine the Wet Ingredients
- Grab a second mixing bowl and add the peeled banana. Using a fork smash the banana. Next add the milk, eggs, and vanilla. Using your BLACK+DECKER kitchen wand with hand mixer attachment, whisk the wet ingredients together until they are well combined.
Make the Batter
- Next, you’ll pour the dry ingredients into the wet ingredients. Gently fold everything together until it’s well combined.
Make the Pancakes
- Heat a large non-stick skillet over medium, high heat. Spray the skillet with olive oil cooking spray. Pour the batter into the pan. Cook the pancakes for 2-3 minutes per side or until they are golden brown and cooked through. I was able to make 9 small to medium sized pancakes.
Freeze the Pancakes
- Place the cooked pancakes in a single layer on a baking tray lined with parchment paper.
- Freeze the pancakes for 1 hour on the baking tray before adding them to a freezer safe bag.
Reheat the Pancakes Through the Week
- Heat 1 pancake in the microwave for 30-60 seconds. Additional pancakes make increase the microwave time. Do not stack the pancakes when reheating.
- Cooking time may vary based on the strength of your microwave. Top with butter, syrup or whatever you enjoy most.
5 Comments on “High Protein Freezer Pancakes”
Okay I ended up making two batches of these, they were so good! For the second batch, I threw in some chocolate chips because why not? So convenient and I don’t have to fight anyone to eat breakfast. Win-win!
Can you just use a cup of oat flour instead of blending the oats? Thanks!
I haven’t tried it, but I imagine it would be ok… as long as the oat flour isn’t A LOT more dense.
I want to make these for my grandchildren so they can get their own breakfast before school. I don’t want to include the protein powder but I like the idea of protein being in the pancakes. Is their another protein I could add instead of the powder, I don’t like the ingredients. Thank you.
Hi Joyce, I haven’t tested any other protein powders. If you do, please let me know how they turn out.