Name: Lunchbox Protein Pancakes
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Modern Australian
Ingredients: 1¾ cups (175 g) rolled (porridge) oats; 2 tsp baking powder (see note 1 for gluten-free); ½ tsp bicarbonate of soda (baking soda); ½ tsp sea salt flakes; 1 cup (250 g) plain Greek yoghurt (full-fat, not low-fat or any other variety of yoghurt); 2 large eggs; ½ cup (125 ml) milk (any kind – dairy or non-dairy); 1 tbsp maple syrup (see note 1 for gluten-free); 1 tsp vanilla extract; Coconut oil, butter or olive oil spray; Berries – strawberries, blueberries; Greek yoghurt; Maple syrup (see note 1 for gluten-free)

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Fluffy, freezer-friendly pancakes packed with natural protein – delicious warm or cold, perfect for lunchboxes. No protein powder needed!

You know those weekday mornings where the lunchboxes are still empty, someone’s yelling about socks, and you’re already running late? Then you remember – Past You made a batch of these protein pancakes, and suddenly everything feels a bit more manageable. There’s something deeply satisfying about knowing you’ve got a freezer stash ready to go – whether it’s for lunchboxes or a grab-and-go breakfast when there’s no time to think, let alone cook.

I made these because I wanted a filling, gluten-free option for my kids’ lunchboxes – something with real ingredients, no mystery powders, and enough natural protein to actually keep them full. They’re blended in one bowl, made from pantry staples like oats, eggs and yoghurt, and they freeze beautifully.

My kids love them with fruit and yoghurt, but they’re just as happy eating them cold, straight from the lunchbox. And honestly? So am I. These are easy, practical and feel like a quiet little win in the middle of a chaotic week.

Dry ingredients for lunchbox protein pancakes displayed on a kitchen counter, including a large jar of oats labeled 'Breakfast Essentials', containers of McKenzie's bi-carb soda and baking powder, a small jar of sugar with a wooden lid, and a cookbook titled 'Simple Dinner Edit' by Nicole Maguire in the background. — Oats, baking powder, bicarbonate of soda (baking soda) and salt – pantry staples that turn into fluffy, filling pancakes in minutes.

How do I keep the pancakes fluffy and not dense?

Let the batter rest before cooking – these will not work unless you let the batter rest for at least 15–20 minutes. It gives the oats time to absorb the liquid and allows the batter to thicken. A medium–low heat is also important – it gives the centres time to set and fluff-up without burning the outside.

What makes these pancakes lunchbox-friendly?

They’re great warm or cold, freeze like a dream, and don’t go weird in the lunchbox. You don’t need a microwave or reheating plan – just pop them in and go. Perfect for kids who don’t love sandwiches.

Close-up side view pancakes in stainless steel lunchbox with fruit and maple syrup on side — Lunchbox goals: fluffy pancakes with fresh fruit and maple syrup on the side. No reheating needed – just pack and go!

Can I use flavoured yoghurt or low-fat yoghurt instead?

Stick to plain, full-fat Greek yoghurt for best texture and protein content. Flavoured or low-fat yoghurt, or dairy-free coconut yoghurt, can affect how the pancakes hold together and make the batter too runny and the end result flat and dense.

Can I use a regular frying pan or do I need something special?

No fancy equipment here – any non-stick frying pan will do. Just make sure to lightly grease it and don’t overcrowd the pan.

Pancakes in a container with baking paper between layers to stop sticking — Freezer-friendly and lunchbox ready – layer with baking (parchment) paper so they don’t stick and you can grab what you need, when you need it.

Can I double the recipe for batch cooking?

Absolutely – it doubles beautifully. Freeze extras with baking (parchment) paper between the layers so they don’t stick, and you’ve got breakfast or lunch sorted for the week.

Hot Tips

Rest the batter – Don’t skip it – it’s essential for fluffiness.
Low and slow – Keep the heat at medium–low to avoid a burnt outside and raw middle.
Grease lightly – Too much oil will give you greasy pancakes. A light spray or swipe of butter is plenty.
Use a measuring cup – About ¼ cup (60 ml) per pancake makes the perfect size for lunchboxes and even cooking.

Flat lay of wet ingredients for lunchbox protein pancakes on a wooden surface, including a bowl with two cracked eggs, a measuring cup of milk, a bowl of yogurt, a small wooden bowl of vanilla extract, and a small dish with oil and black specks. — Plain Greek yoghurt, eggs, milk, maple syrup and vanilla – no protein powders are needed in this recipe.

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