These Protein Pancakes are made with 6 simple ingredients, pack 19 grams of protein, and are moist and flavorful! Made without white flour or refined sugar!
Why You’ll Love This Recipe
Protein pancakes are great for healthy breakfast to help keep you stay full until lunch. Of course, it helps when that protein comes in the form of delicious pancakes.
Naturally gluten-free, with no added sugar these healthy protein pancakes require just a handful of inexpensive pantry staples, including banana and whey protein. It’s a perfect recipe for busy mornings!
- Easy to make: Just add 6 simple ingredients to a blender and blend.
- Packed with protein: 19 grams of protein per serving which is at least double or triple the amount of protein found in a regular pancake.
- Lighter: My protein pancake recipe is low carb with 3 grams of carbs and low calorie with just 42 calories per pancake.
- Wholesome ingredients: Made with banana, eggs, and all-natural whey protein powder, there is no white flour or refined sugar. Naturally gluten-free too!
Reader’s Review
So impressed… After the grossest 5 star protein mug cakes to finally find something healthy and delicious. Ate one with sugar free jam and low cal cool whip. So yummy!!
Mary-Anne Bach
Ingredients for Protein Pancakes
- Bananas: Use ripe bananas with plenty of brown and black spots on the peel. Or overripe bananas work too. They add sweetness.
- Eggs: Eggs will help to bind pancakes and are a crucial ingredient you can’t omit. You can use whole eggs or egg whites only. Please do not use flax eggs.
- Whey protein powder: I used unflavored protein powder. If you use flavored protein powder, it will just add extra sugar and calories, which is OK too. Vegan protein powder is far more absorbent and will not work in this recipe.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Cinnamon: Just a pinch helps to delicately flavor the protein powder pancakes.
- Baking powder: Will provide a fluffier, slightly lighter texture.
Variations
- Flavored protein powder: Perhaps one of the easiest ways to make flavored pancakes. Use chocolate, peanut butter, mixed berry or coffee protein powder. I prefer to use protein powders that are flavored with natural ingredients and unrefined sugars.
- For egg white pancakes: Replace 4 whole eggs with 2/3 cup egg whites.
- Chocolate chips: Use regular or sugar-free chocolate chips.
- Orange zest: Provides a subtle but delicious flavor. Lemon zest would also work.
How to Make Protein Pancakes
- Mix the pancake batter: In a blender, combine the eggs, protein powder, baking powder, vanilla extract, cinnamon, and bananas and blend until smooth. The consistency will be slightly more runnier than regular pancakes.
- Cook the pancakes: Preheat large non-stick skillet or griddle over medium-low heat with a bit of cooking spray or oil. Pour slightly less than 1/4 cup of batter onto the pan and allow it to cook until bubbles appear on the top and the bottom is golden brown.
- Flip the pancakes: Then flip pancake over and cook for another 10 seconds, or until lightly brown. Repeat this step with the remaining batter and reduce the heat, if needed.
- Serve: These protein pancakes are their fluffiest and taste best when served fresh!
Tips for Best Results
- Which blender works best: You can mix the batter in a regular high-speed blender or in a cup with an immersion blender. I am not sure how well food processor might work.
- Don’t make the pancakes too big: They do not contain flour, so are more fragile than traditional pancakes. Make small pancakes and use good spatula to flip them.
- Adjust the temperature: Monitor protein pancakes while they cook and adjust the heat under the skillet. They truly cook fast and the pan gets hotter during cooking.
- To avoid dry pancakes: Do not overcook them and enjoy immediately. Also store covered, so they don’t dry out.
Toppings Ideas
I like to enjoy homemade protein pancakes right after cooking them and holding in my hands. Like a snack, basically, and without toppings. They literally melt in your mouth then and taste the most delicious and are fluffy.
However, what are pancakes without toppings? Here are just a few suggestions and our favorites if you would like to serve them for high-protein breakfast:
- Greek yogurt
- Maple syrup or sugar-free syrup
- Peanut butter or any other nut butter
- Fresh fruit – sliced strawberries, bananas and berries
- Chocolate chips
- Butter
How to Store and Reheat
Store: Transfer leftovers to an airtight container and store them in the refrigerator for up to 5 days.
Freeze: Freeze protein pancakes with layers of parchment paper between to avoid sticking in a resealable freezer bag or airtight container. They will last for up to 3 months.
Reheat: To reheat leftover pancakes, I recommend to use a microwave or toaster, whether they are from the fridge or freezer. Just a minute or two is needed and time depends on your appliance. Just keep an eye on them.
More Pancake Recipes to Try
- Peanut butter protein pancakes
- Cottage cheese pancakes
- Banana egg pancakes
- Greek yogurt pancakes
- Sausage pancake muffins
- Kodiak sheet pan pancakes
- Almond flour pancakes
Easy, Fluffy Protein Pancakes
Equipment
Ingredients
- 4 large eggs
- 3/4 cup whey protein powder, unflavored or vanilla (120 g)
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 2 medium bananas
- Cooking spray, I use Misto
Instructions
- In a blender, add eggs, protein powder, baking powder, vanilla extract, cinnamon and bananas. Process until smooth. Batter will be on a runny side.
- Preheat skillet on low-medium heat and spray with cooking spray or add oil. Pour a bit less than 1/4 cup batter, cook until bubbles just start to appear on top, flip and cook for another 10 seconds.
- Serve with yogurt, berries, maple syrup and any of your favorite toppings.
Notes
- Store: In an airtight container for up to 5 days in the fridge.
- Freeze: Freeze pancakes with layers of parchment paper between to avoid sticking in Ziplock bag or freezer-safe container. They will last for up to 3 months.
- Egg whites: You can replace 4 eggs with 1/2 cup egg whites.
- Protein powder: This recipe was developed using whey protein powder. I do not recommend using plant-based protein powder as recipe won’t work.
- Don’t make the pancakes too big: They do not contain flour, so are more fragile than traditional pancakes. Use good spatula to flip them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many pancakes per serving? Is the nutritional information for 1 pancake or for all 4?
One serving is 4 pancakes and nutritional info is for that.
These came out so light and delicious!!
Side note- the first time I made them using a regular big blender and the batter was perfect. The second time making them, I made the mistake of using my smaller Beast Blender and the egg whites got blended way too much causing the batter to triple in volume. Hahaha. That was a mistake!!
Glad you enjoyed these protein Pancakes, Edward! Oh my, I know, so many nuances in cooking!
Can I use frozen bananas?
Yes. Just be sure to defrost them and use all the liquid from thawing.
where to find how much of each ingredient?
There is full recipe card at the bottom of the post. If you have hard time finding it just click on jump to recipe button at the very top of the page.