Healthy Protein Pancake Muffins [Dairy Free]

Making pancakes just got easier! No need to stand over a pan because these pancakes are baked in the oven. The muffin form makes them thick and fluffy, and really convenient for meal-prep. It's also nutritious, high in protein, and dairy free.

Typically, I think the best breakfasts are the easiest ones. A good breakfast will motivate me to get out of bed, but I usually don't have the time or energy in the morning to make something like pancakes. It's just a time-consuming process sometimes!

While these pancake muffins aren't as quick to make as cereal, it's much easier than the traditional stovetop kind! You don't have to stand over a stove and flip each pancake because the oven does all of the work for you. It's also super convenient for meal-prep or a breakfast on the go!

These muffins are high in protein, nutritious, and satisfying. And most importantly, they're super soft and fluffy! Despite not using any whole wheat flour, these pancakes pack in a decent amount of fiber thanks to a few simple ingredients.

If you don't have time to read or make this now, be sure to click here to save the recipe on Pinterest!📌that way, you can always come back to it🥰

ingredients in protein pancake muffins

• all purpose flour: it's really hard to make fluffy pancakes without this! AP flour often gets a bad rap for its carbs and lack of fiber. However, in this recipe we find other methods to add in fiber so the fluffy texture is not sacrificed!
• oat flour: oat flour is super nutritious and high in fiber. It acts as another binder and makes these muffins satiating. You can use a store bought oat flour, or simply make it at home by blending rolled oats until you get a fine powder.
• protein powder: I'll be honest, I don't like protein powder 99% of the time. And if you don't have any, you can skip it! But I do really like how in this recipe, you won't even notice it's there. And from me that's saying something, because I have very sensitive taste buds. This recipe uses unflavored collagen peptides two main reasons:
  • I don't like to use flavored protein powders because it will influence the flavor, and they usually have unpleasant tastes from artificial sweeteners.
  • Many types of protein, such as whey, have a noticeably grainy texture. Collagen does not, as it just melts right into the batter.
• oil: not a lot, but just enough to keep these pancakes moist!
• nondairy milk: milk is a standard ingredient in most pancake recipes, but this one uses plant milk to make it dairy free! I use oat milk, but pretty much any other nondairy milk will work here.
• maple syrup: just adds a hint of sweetness. Please note that the result will not be as sweet as muffins, as these are still pancakes! I personally enjoy them that way, but you can dip them in more maple syrup to serve if you'd like.
• flaxseed meal: in addition to oat flour, flaxseed meal is how we add in the remainder of the fiber. It also adds a bit of protein and healthy fats, and acts as a binder.
• eggs: perhaps the most important ingredient! Eggs play many roles in pancakes, from binding the ingredients, to fluffiness, to protein, to moisture, etc. It is, of course, possible to make pancakes without them, but I will always prefer egg-based pancakes.

how to make healthy pancake muffins

1. Preheat oven to 350 degrees. Grease a muffin tin, or line with wrappers and set aside.
2. In a medium bowl, whisk the eggs until frothy. Mix in the wet ingredients: oil, vanilla, milk, and maple syrup. Then whisk in the dry: flour, oat flour, protein powder, baking powder, salt, and flaxseed meal.
3. If you want the same add-ins for the entire batch, add them now and mix until combined. Otherwise, fill in the muffin tin and mix in the toppings individually. Bake for about 10-15 minutes--time will depend on the size of the muffins and the add-ins. You'll know it's done when the top springs back when lightly pressed (if underbaked it will sink). Enjoy!

note: the baking time will be different depending on the add-ins. If you use fruit, it will take longer because you are adding additional liquids. 

>>> click here to save the recipe on Pinterest so you can always come back to it!

I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕

Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰

More recipes you might love:

Gluten Free Baked Almond Flour Pancake Cereal (Healthy)

Healthy Almond Flour Strawberry Chocolate Muffins [gluten free, dairy free, paleo]

Healthy Coconut Flour Chocolate Chip Cookies [Vegan, Gluten Free]