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Bird’s eye view pancakes in stainless steel lunchbox with fruit and maple syrup on side

Lunchbox Protein Pancakes

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These pancakes are a freezer-friendly lifesaver for busy mornings and lunchbox chaos. Made with pantry staples and no protein powders, they’re fluffy, filling and kid-approved. Enjoy them warm with yoghurt or cold straight from the fridge.

  • Total Time: 35 minutes
  • Yield: 10–12 small pancakes 1x

Ingredients

Scale

DRY 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

WET INGREDIENTS

  • 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

FOR COOKING

  • Coconut oil, butter or olive oil spray

TO SERVE

  • Berries – strawberries, blueberries
  • Greek yoghurt
  • Maple syrup (see note 1 for gluten-free)

Instructions

  1. Add the dry ingredients to a blender or food processor and blitz until they resemble a coarse flour.
  2. Add the wet ingredients and blend until smooth.
  3. Let the batter rest for 15–20 minutes to thicken (this gives the oats time to absorb the liquid). Don’t skip this step!
  4. Preheat a non-stick frying pan over medium–low heat. Lightly grease with oil,  butter or spray oil.
  5. Spoon ¼ cup (60 ml) portions of batter into the pan. (Depending on the size of your pan, you could cook up to three at once.) Cook for 2–3 minutes, until bubbles appear and the edges are set.
  6. Flip and cook for another 1–2 minutes until golden and cooked through.
  7. Serve with berries, yoghurt and maple syrup or the toppings of your choice, or let cool and pack straight into lunchboxes. (See the Make Ahead section for freezing tips.)

Equipment

Notes

Note 1 – Although baking powder and maple syrup are usually gluten-free, always check the ingredients panel to be sure.

 

Make Ahead

  • Batter – Make the batter the night before and store it in the fridge, covered. It will thicken slightly as the oats absorb the liquid – just give it a good stir and add a splash of milk in the morning (if needed) to loosen it before cooking.
  • Cooked pancakes – Let the pancakes cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Place baking (parchment) paper between the layers to prevent sticking.
  • To reheat – Warm in the microwave (about 30 seconds per pancake), or pop them in the toaster for a slightly crispy edge, or heat in a dry pan over low heat until warmed through. You can also pack them cold straight into lunchboxes – they’re just as delicious that way.

Leftovers

  • Fridge – Store in an airtight container for up to 3 days.
  • Freezer – Freeze in a reusable sandwich bag or container with baking (parchment) paper between layers.
  • To thaw – Microwave straight from frozen or let thaw in the fridge overnight.
  • To reheat – Microwave (for 30 seconds), or reheat in in a toaster, or in a dry pan over low heat.
  • Author: Nicole
  • Prep Time: 25 minutes (including resting)
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Modern Australian

Find it online: https://simplehomeedit.com/recipe/lunchbox-protein-pancakes/