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High protein, made with oat flour
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Protein pancake with oat flour (60 g) has 128 calories. That works out to 214 calories per 100 g. It contains 12.2 g of carbs, 11.2 g of protein, 4.1 g of fat and 1.9 g of fiber. Its 0.5 mg of Manganese covers 20% of the Daily Value. Its glycemic index is 46 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 60 g
128
KCAL / 60G
Carbs
12.2g
· 4% DV
Protein
11.2g
· 22% DV
Fat
4.1g
· 5% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 34% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 128 kcal | |
| Total fat | 4.1 g | 5% |
| Saturated fat | 1.02 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 132 mg | 6% |
| Total carbohydrate | 12.2 g | 4% |
| Fiber | 1.9 g | 7% |
| Protein | 11.2 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 128 kcal |
| 1 piece (small) | 35 g | 75 kcal |
| 1 piece (large) | 90 g | 193 kcal |
| 100 g | 100 g | 214 kcal |
| 1 cup (shredded) | 110 g | 235 kcal |
| 2 piece (double) | 120 g | 257 kcal |
| 1 serving (medium) | 150 g | 321 kcal |
| 3 piece (triple) | 180 g | 385 kcal |
| 1 serving (large) | 220 g | 471 kcal |
Calculated from 214 calories per 100 g.
To make protein pancakes with oat flour, whisk the flour with eggs and milk until the batter is smooth. Cook small portions in a lightly greased pan over medium heat, flipping once the edges look set.
Yes, protein pancakes with oat flour can be made without protein powder. Eggs and milk or yogurt provide protein, while the oat flour forms the base; add liquid gradually so the batter does not become too thin.
Protein pancakes with oat flour can turn gummy if the batter is too wet or the pancakes are cooked too quickly. Let the batter rest briefly so the flour absorbs liquid, then cook smaller pancakes over moderate heat.
Yes, cooked protein pancakes with oat flour freeze well. Cool them completely, place baking paper between pancakes to keep them from sticking together, and store them in an airtight container; reheat until hot before serving.
Protein pancakes with oat flour pair well with Greek yogurt and berries, or with nut butter and sliced banana. For a savory plate, try eggs or cottage cheese; sweet syrups and spreads add extra sugar.
Protein pancakes with oat flour can provide more protein and fiber than some standard pancake recipes, especially if made with eggs or yogurt. Their overall nutritional value still depends on the recipe and toppings.
Yes, oat flour works in protein pancakes, but it absorbs liquid differently from all-purpose flour and contains no gluten. Start with a little less liquid, let the batter rest, and adjust until it is pourable.
For fluffier protein pancakes with oat flour, add baking powder and avoid overmixing once the batter comes together. Cook over moderate heat and wait for bubbles and set edges before flipping.
Yes, protein pancakes with oat flour can be a convenient post-workout meal, particularly when served with yogurt or fruit. They provide protein and carbohydrates, and can be made ahead for an easy meal after training.
Yes, you can make protein pancakes with oat flour without eggs, though the texture may be less firm. Mashed banana or a prepared flaxseed mixture can help bind the batter; cook smaller pancakes and flip them gently.
Vitamins
Biotin
4.8µg · 16% DV
B2
0.14mg · 11% DV
B12
0.25µg · 10% DV
B5
0.43mg · 9% DV
Minerals
Manganese
0.47mg · 20% DV
Phosphorus
137mg · 20% DV
Selenium
8.4µg · 15% DV
Copper
0.07mg · 8% DV
Sodium
132mg · 6% DV
Potassium ⭐
144mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 128 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A protein pancake with oat flour is made from a pancake-style batter in which oat flour is paired with ingredients that boost its protein content, then cooked in a pan. It is a contemporary breakfast or snack rather than a dish tied to one particular regional tradition. The texture can be tender and slightly hearty, with a mild, grainy oat flavour.
Serve it warm with fruit, yoghurt or a little honey for a sweet meal, or pair it with vegetables and cheese for a savoury version. Its protein content is a notable feature: it provides 18.6 g per 100 g. For a lighter serving, use only a little oil in the pan and choose fresh fruit instead of a sugary topping.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.02g
MONOUNSATURATED
1.26g
POLYUNSATURATED
0.78g
Omega 6:3 ratio 13.4:1
Above the ideal 4:1 (13.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.