High-Protein Oat Flour Pancakes

Gluten-Free, Dairy-Free, High-Protein, Blood Sugar–Balanced, Gut-Friendly

A fluffy pancake that actually supports your body is a different kind of breakfast. These are light and golden, built with ingredients that promote steady energy, stable blood sugar, and lasting fullness rather than a quick spike and crash.

PurePaleo Vanilla Protein is a bone broth–based beef protein isolate that provides highly bioavailable, dairy-free protein to structure this recipe. With two scoops in this recipe, that delivers 42 g of complete protein and essential amino acids that support muscle repair, tissue regeneration, collagen production, metabolism, and balanced insulin response. It is sourced from hormone-free, grass-fed beef and produced through a hydrolysis and ultrafiltration process that breaks the protein into smaller peptides, enhancing absorption and assimilation. This process results in a high protein usability score and a concentrated source of functional amino acids.

Because it is derived from beef and bone broth, it naturally contains collagen proteins and amino acids such as glycine, proline, and hydroxyproline. These compounds support connective tissue integrity, skin structure, joint health, ligament strength, and the gut lining. Beef protein is also rich in leucine, an amino acid that plays a central role in stimulating muscle protein synthesis and supporting lean body mass, particularly when combined with resistance training. Unlike many protein powders on the market, it does not rely on added gums, thickening agents, or unnecessary fillers that can contribute to bloating or digestive irritation. Its simple formulation makes it easier to digest for many individuals, especially those sensitive to whey or certain plant-based blends. Prioritizing protein at breakfast helps regulate appetite, improve focus, stabilize blood sugar, and reduce cravings later in the day.

Eggs further increase the protein content, bringing each pancake to roughly 7 to 9 g of protein depending on size. Eggs are one of the most nutrient-dense whole foods available. They provide choline to support liver function and brain health, vitamin B12 for red blood cell production and nervous system support, vitamin A for immune and skin health, vitamin D for bone integrity and immune regulation, selenium as an antioxidant mineral, and iodine to support thyroid function. The yolk contains lutein and zeaxanthin for eye health, along with cholesterol, which is required for healthy hormone production and cellular structure. Eggs also provide structure to the batter without the need for gluten, helping create lift and stability naturally.

Sprouted gluten-free oat flour from One Degree Organics offers fibre and complex carbohydrates that digest more gradually than refined flour. Sprouting improves nutrient availability, including minerals such as magnesium and zinc, and makes oats easier on digestion for many individuals. The fibre content supports gut health and helps slow glucose absorption when paired with protein, contributing to more stable post-meal blood sugar levels.

Cinnamon may help support healthy blood sugar regulation and insulin sensitivity. A small amount of baking powder provides lift without excess starch, maintaining a gluten-free structure. Cooking in coconut oil supplies stable fats that enhance satiety and avoid inflammatory seed oils.

With over 55 g of protein per batch, this recipe is high-protein, gluten-free, dairy-free, and refined sugar-free, designed to support metabolic health, muscle maintenance, digestive function, and sustained energy.

Ingredients (Makes 6–8 small pancakes)

2 scoops PurePaleo Vanilla Protein
¾ cup One Degree Organics sprouted gluten-free oat flour
2 large organic eggs
¼ cup unsweetened almond milk
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon pure vanilla extract
Pinch fine sea salt
1 teaspoon coconut oil, for cooking

Method

In a medium bowl, whisk together the PurePaleo protein, sprouted oat flour, baking powder, cinnamon, and sea salt.

In a separate bowl, whisk the eggs, almond milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Let the batter rest for 2–3 minutes to thicken slightly as the oat flour hydrates.

Heat a non-stick pan over medium-low heat and lightly grease with coconut oil.

Scoop 2–3 tablespoons of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and the edges appear set. Flip carefully and cook another 1–2 minutes until golden and cooked through.

Adjust the heat as needed, as higher-protein batters brown more quickly than traditional pancakes.

Serving Suggestions

Top with almond butter and a drizzle of pure maple syrup.
Add fresh berries and coconut yogurt for additional fibre and probiotic support.

Notes

Cook on medium-low heat for the best texture.
If the batter feels too thick, add 1 tablespoon almond milk or apple sauce at a time until desired consistency is reached.
Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist