Protein Pancakes with oats, whey protein powder and Greek yogurt. Easy recipe with no blender or banana. So moist too!
Also try peanut butter protein pancakes or browse 45 healthy breakfast ideas. Never eat McDonald’s for breakfast again!
Protein Pancake Recipe
These protein pancakes are tasty, tender, moist and packed with 4 grams of protein and low calories at 48 calories each. Healthy breakfast!
I started experimenting with the ever-so popular 3 ingredient banana protein pancakes – banana, whey protein powder and egg whites. The taste is pretty good, but the texture reminds me of a sweet omelette.
After a dozen trials with different variations of ingredients, I have perfected these protein pancakes without banana and only 5 ingredients. (If you do love banana, though, check out our healthy banana pancakes with no added sugar!)
The fact that you don’t have to frantically search for a ripe banana or dirty a blender on a Saturday morning, makes these protein pancakes THE BEST!
Warning: kids love these! They can’t taste the protein powder (that’s why I love whey) and I am sure you will love these protein powder pancakes too.
Ingredients for Protein Pancakes
- Eggs: You can replace 3 eggs with 1/3 cup egg whites.
- Greek Yogurt: I recommend yogurt with fat content of 2% and higher. I have used 0% in the past and the protein pancakes came out good. But the higher the fat content, the more moist the pancakes are.
- Oat Flour: Make your own by grinding old fashioned or quick cooking oats in a blender. Saves a ton of money and time.
- Protein Powder: This recipe was developed using whey protein powder. I do not recommend using plant-based protein powder. I use unflavoured 17 Whey, but you can also use vanilla. Make sure to look at sugar content. If it’s 5g+, you might want to skip the maple syrup!
- Maple syrup: Honey or agave will work too.
How to Make Protein Pancakes
There is a full recipe card below.
- Make batter: Whisk the eggs in a mixing bowl. Add yogurt and maple syrup, whisk well to combine.
- Add dry ingredients: Throw in the oat flour and protein powder.
- Stir: Keep on stirring until well combined. The batter should look like the photo below.
- Make sure skillet is hot: Pour the batter into your desired pancake size onto a preheated skillet on medium heat. Don’t forgot to spray the skillet with cooking spray beforehand 🙂 For reference, the pancake pictured below was ~2-3 tbsp of batter.
- Cook pancakes for 1 minute and flip: It’s time to flip when bubbles appear, but the batter is still wet. It will only take 10 seconds more and the pancakes will be ready!
Troubleshooting: If your first batch of pancakes comes out dry, add a little more liquid like milk or water. You can also add a bit more of Greek yogurt or mashed bananas, applesauce or pumpkin puree.
How to Serve, Store and Freeze
Serve: My favourite toppings are Greek yogurt, maple syrup and strawberry jam.
Store: In an airtight container for 2-3 days in the refrigerator.
Freeze: Make sure pancakes are cooled down. Place in an airtight container in the freezer for up to 3 months. You can thaw them on the counter for a few hours or pop them into the toaster frozen!
More Healthy Pancake Recipes
- Almond flour pancakes – low carb pancakes with only 5 ingredients.
- Whole wheat pancakes – grandma’s fluffy pancakes made healthier.
- Peanut butter protein pancakes with banana, oatmeal and plant based protein powder.
- Cottage cheese protein pancakes with egg whites, banana, oats and plant based protein powder.
Protein Pancakes {No Banana or Blender}
Ingredients
- 3 large eggs
- 1/3 cup plain Greek yogurt 2% fat and higher
- 2 tbsp maple syrup
- 1/2 cup + 1 tbsp oat flour
- 1 scoop 30 g whey protein powder, unflavoured or vanilla
Instructions
- In a mixing bowl, whisk the eggs. Add yogurt and maple syrup, whisk well to combine. Add oat flour and protein powder; stir until combined.
- Preheat skillet on medium heat. Spray with cooking spray and pour the batter depending on a desired size of a pancake (2-3 tbsp for a medium size like on a photo).
- Cook for less than a minute and flip when bubbles appear but batter is still wet. Don't wait for brown edges either. Then cook literally for 10 seconds more and pancakes are ready. Any further cooking will dry out the whey.
Notes
- Store: In an airtight container for up to 3 days in the fridge.
- Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months.
- Eggs: You can replace 3 eggs with 1/3 cup egg whites.
- Greek Yogurt: I recommend yogurt with fat content of 2% and higher. I have used 0% in the past and the protein pancakes came out good. But the higher the fat content, the more moist the pancakes are.
- Oat Flour: Make your own by grinding old fashioned or quick cooking oats in a blender. Saves a ton of money and time.
- Protein Powder: This recipe was developed using whey protein powder. I do not recommend using plant-based protein powder. I use unflavoured 17 Whey, but you can also use vanilla. Make sure to look at sugar content. If it's 5g+, you might want to skip the maple syrup!
- Maple syrup: Honey or agave will work too.
- Troubleshooting: If your first batch of pancakes comes out dry, add a little more liquid like milk or water. You can also add a bit more of Greek yogurt or mashed bananas, applesauce or pumpkin puree.
Nutrition
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