Pancakes — Recipe 06 of 60
Oat & Soy Isolate Protein Pancakes
Fluffy, filling protein pancakes made with oat flour and soy isolate — no refined flour, no empty carbs. A great weekend breakfast or post-workout meal that feels indulgent but is actually fueling your body with quality nutrients.
Nutrients (per serving)
- Calories
- ~430kcal
- Protein
- ~38g
- Carbs
- ~46g
- Fat
- ~8g
Ingredients
What you need
- 0180g rolled oats, blended into flour
- 0230g soy isolate powder
- 031 tbsp black chia seeds
- 042 eggs
- 05150ml plant-based milk or regular milk
- 061 tsp baking powder
- 071 tsp vanilla extract
- 081 tsp honey or maple syrup
- 091 pinch of salt
- 10Coconut oil for cooking
- 11Fresh fruit or yogurt to serve
Instructions
How to make it
- 01
Blend rolled oats in a blender or food processor until you get a fine flour.
- 02
In a large bowl, mix oat flour, soy isolate powder, chia seeds, baking powder and salt together.
- 03
In a separate bowl, whisk eggs, milk, vanilla extract and honey until combined.
- 04
Pour the wet ingredients into the dry ingredients and mix until you get a smooth, thick batter. Let it rest for 5 minutes — the chia seeds will thicken it slightly.
- 05
Heat a non-stick pan over medium heat and add a small amount of coconut oil.
- 06
Pour a ladleful of batter per pancake and cook for 2–3 minutes until bubbles form on the surface.
- 07
Flip and cook for another 1–2 minutes until golden.
- 08
Serve with fresh fruit, a dollop of yogurt, or a drizzle of honey.
The science
Why it's good for you
By blending oats into flour you keep all the fiber and nutrients that refined white flour loses during processing. Soy isolate adds a massive protein boost with all essential amino acids, making these pancakes genuinely muscle-building food. Chia seeds add omega-3 and help bind the batter naturally without needing extra fat. A smart, high-protein alternative to traditional pancakes.