Easy, Fluffy Protein Pancakes
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!
Servings: 5 servings
Calories: 199kcal
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
Serving: 4pancakes | Calories: 199kcal | Carbohydrates: 14g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 252mg | Fiber: 1g | Sugar: 7g