Birthday Cake Protein Pancakes

Name: Birthday Cake Protein Pancakes
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Ingredients: 40 g Vanilla protein powder; 70 g Oat flour; 2 Egg, beaten; 2 tsp Baking powder; ¼ tsp Salt; 140 ml Water; 10 g Butter, divided; 2 tbsp Sprinkle

Birthday Cake Protein Pancakes · ready in 22 min · 2 servings · 363 kcal per serving · easy · 8 ingredients

These cheerful vanilla protein pancakes bring birthday cake energy to breakfast with oat flour, eggs, and rainbow sprinkles for tender stacks that feel playful yet filling.

Prep: 8 min
Cook: 14 min
Total: 22 min
Serves: 2
kcal: 363
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

40 gVanilla protein powder
70 gOat flour
2Egg, beaten
2 tspBaking powder
¼ tspSalt
140 mlWater
10 gButter, divided
2 tbspSprinkle

Equipment

stovetop, mixing bowl, whisk, spatula, measuring spoon, ladle, frying pan, plate

Instructions

Prepare Station
Gather measured ingredients, a mixing bowl, whisk, spatula, measuring spoons, ladle, frying pan, and plate before heating the stove. · 5 min
What to look for: All ingredients and tools are ready on the counter.
Mix Dry Batter
Whisk oat flour, vanilla protein powder, baking powder, and salt in the bowl until the powders look evenly blended. · 2 min
What to look for: The dry mixture has one even pale color.
Add Wet Ingredients
Beat in eggs and water until a thick pourable batter forms, then fold in sprinkles with a few gentle strokes. · 3 min
What to look for: The batter is thick, smooth, and dotted with sprinkles.
Heat Pan
Warm the frying pan on the stovetop, melt half the butter, and wait until the surface looks glossy with no browning. · 3 min
What to look for: The butter is melted and shiny but not brown.
Cook First Side
Ladle 3 small pancakes into the pan and cook until the edges look set and bubbles appear across the top. · 3 min
What to look for: Edges look dry and small bubbles cover the surface.
Flip Pancakes
Flip each pancake with a spatula and cook until both sides are golden and the centers spring back lightly. · 2 min
What to look for: Both sides are golden with colorful specks visible.
Finish Batch
Move cooked pancakes to a plate, melt the remaining butter, and repeat with the rest of the batter. · 5 min
What to look for: All pancakes are cooked and stacked loosely.
Serve Warm
Stack the pancakes on 2 plates and serve warm while the sprinkles are bright and the centers are tender. · 1 min
What to look for: The pancakes are warm, soft, and ready to eat.

Nutrition (per serving)

kcal	363
Protein	27 g
Carbohydrates	35 g
of which sugars	8 g
Fat	12 g
of which saturated	5 g
Fibre	4 g
Sodium	778 mg

Nutri-ScoreB

Allergens

Contains: milk, eggs

May contain: gluten, soybeans

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Microwave in short bursts until hot, or warm in a dry pan; avoid overheating because protein pancakes firm up.

Ingredient substitutions

Egg

Water: Use only if necessary because the pancakes will be less rich and more delicate.

Butter

Olive oil: Use a mild olive oil if you want to avoid butter.

Sprinkle

Sugar: Use only if sprinkles are unavailable, though the birthday cake look will be lost.