Protein pancakes are a healthy and well-balanced breakfast idea for a healthy lifestyle. These 4 easy protein pancake recipes will help boost your energy and won’t leave you feeling gross afterwards.
Raise your hand if you love pancakes? Nothing says weekend like homemade pancakes for breakfast!
I am SUCH a fan of pancakes! For me, a high stack of fluffy pancakes, topped with slowly melting butter and dripping with syrup is what dreams are made of.
And there’s nothing better than freshly made pancakes to start your morning. Fluffy on the inside, slightly crispy on the outside, and topped with all your favorites, from simple maple syrup to fresh fruits, to homemade jams.
Now that I follow a clean eating lifestyle, I don’t partake in quite as many diner-style pancake escapades as I used to, but that doesn’t mean I don’t still get my yummy pancake fix!
Believe it or not, pancakes can easily fit into your clean eating plan.
Trust me and try making these protein pancakes without the refined sugars and refined flours that you’re used to. You’ll never look back.
With just a few simple ingredients and you’ve got yourself a well-balanced, high fiber, high protein, and DELICIOUS meal.
HOW TO ADD PROTEIN TO PANCAKES
Traditionally, pancakes are not very high in protein. Fortunately, it is very easy to increase the protein amount by making your own homemade pancakes and adding just a few simple ingredients. To make your breakfast pancakes more nutritious and filling, adding protein-rich ingredient and whole foods, like the following are great:
- eggs (whole or egg whites)
- rolled oats
- protein powder
- seeds, like flaxseeds, pumpkin seeds, and chia seeds
- collagen
- leafy greens (spinach and kale)
- nut butters (like almond butter or peanut butter)
- cacao nibs
- full fat greek yogurt
Adding just one or a combo of the above ingredients is a great way to up the protein count of your pancakes — plus they’re also super tasty!
CAN I ADD PROTEIN POWDER TO MY PANCAKES?
One great way to easily increase the protein in your pancake recipe is to add protein powder. My favorite protein powder is the Naked Brand, and I always have their Less Naked Vanilla Protein and Less Naked Chocolate Protein in my pantry for pancakes and smoothies. You can easily replace your regular flour with protein powder in your protein pancake recipes, too. Contrary to what many think, it’s not necessary to even have flour in your pancakes — you can replace it with things like eggs, protein powder, and rolled oats. I know: mind blown right?
Just keep in mind that adding too much protein powder to your protein pancake recipe might cause your pancakes to become too dry. If that’s the case, reduce the amount of protein powder or add additional liquids, like milk and eggs, to compensate for the powder. A good rule is to consider how many pancakes you’re making and aim to get amount 25-35 grams of protein for the total amount of pancakes you’ll be eating.
Is it Ok To Cook Protein Powder?
Cooking the protein powder won’t ruin any amount of the protein in the powder, either, so there’s no need to worry if it is still “good.” Your body will still absorb the same amount of protein, whether you have your protein mixed with water, in a shake, or cook in your pancakes.
HOW TO MAKE PROTEIN PANCAKES
The good news is that protein pancakes are super easy to make and just require a few simple steps.
To make protein pancakes, just…
- add all the ingredients to a blender
- blend until smooth
- heat a griddle or a frying pan and add a little coconut oil
- pour the blended mixture into the pan, about 1/4 cup per pancake
- cook for 2-4 minutes or until the edges start to harden
- then flip the pancake over, and cook for another 1-2 minutes on the other side
…and poof — you’re done and you have delicious, easy, and healthy protein pancakes to enjoy!
Can I Make Protein Pancakes Ahead of Time?
Yes, you can easily make your protein pancakes ahead of time, using either of the three methods below:
- Make-Ahead Pancake Batter. Make the protein pancake batter and store in an air-tight container. Then, when ready to cook during the week, cook as you would on the stove to have freshly made pancakes. The batter will last up to 4-6 days in the fridge.
- Meal Prep Protein Pancakes. Completely cook the pancakes and then store them in an air-tight container in the fridge. When ready to eat, just reheat in the microwave for 1-2 minutes, or until heated through. The meal prepped pancakes will last in the fridge for up to 5 days.
- Frozen Protein Pancakes. Follow all the steps to cook the pancakes, then allow them to cool and freeze them. To prevent the pancakes from sticking, freeze individually on a baking sheet in the freezer, then gather them and store together in a re-usable storage bag. When ready to eat, remove from the freezer and either allow to thaw overnight or reheat in microwave for 1-3 minutes, until heated through. Frozen protein pancakes will last in freezer for up to 3 months.
Any of these methods work great – it’s just a matter of how much time you’ll have in the morning to prep and whether you’d rather just grab and go or enjoy freshly cooked pancakes.
BANANA PROTEIN PANCAKES
Light and fluffy Banana Protein Pancakes can be whipped up and on the table in just 15 minutes. Healthy, filling and oh, so tasty! (Recipe listed below)
CHOCOLATE PROTEIN PANCAKES
Chocolate for breakfast, you say? Where do I sign? Curb your chocolate cravings with these Chocolate Protein Pancakes for breakfast. (Recipe listed below)
SWEET POTATO PROTEIN PANCAKES
These grain-free Sweet Potato Protein Pancakes taste like sweet heaven and are so good for you, too! Give them a try and see for yourself! (Recipe listed below)
OATMEAL PROTEIN PANCAKES
Keep it sweet and simple. These Oatmeal Protein Pancakes are so versatile and a great go-to protein pancake recipe. (Recipe listed below)
Protein pancakes are a healthy and well-balanced breakfast idea for a healthy lifestyle. These 4 easy protein pancake recipes will help boost your energy and wont leave you feeling gross afterwards.
- 1 cup rolled oats, uncooked
- 1 ripe banana
- 2 eggs
- 1/2 cup egg whites
- 4 tsp baking powder
- 1/8 tsp sea salt
- 1/8 tsp ground cinnamon
- 1/4 cup vanilla protein powder (I use this one)
- 2 tbsp flaxseed meal
- 1 tbsp coconut oil, for cooking
- sliced banana, for garnish
- pure maple syrup, for serving
- 4 large eggs
- 2 ripe bananas
- 3/4 cup rolled oats, uncooked
- 1/4 cup chocolate protein powder (I use this one)
- 2 tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 tbsp coconut oil, for cooking
- raspberries, for garnish
- pure maple syrup, for serving
- 1 large sweet potato (to yield 3/4 cup mashed)
- 1 cup egg whites
- 1/4 cup vanilla protein powder (I use this one)
- 1/4 cup flaxseed meal
- 1/2 tsp baking powder
- 1/8 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1 tbsp coconut oil, for cooking
- chopped pecans, for garnish
- pure maple syrup, for serving
- 1 cup egg whites
- 1/3 cup rolled oats, uncooked
- 1/4 cup vanilla protein powder (I use this one)
- 1 tbsp pure maple syrup, plus more for serving
- 1/8 tsp ground cinnamon
- 1 tbsp coconut oil, for cooking
- strawberries, for garnish
- pure maple syrup, for serving
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In a blender, add all the ingredients except for the coconut oil.
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Blend this until very smooth.
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To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.
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Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot griddle. This will make approximately 4 in pancakes, which is what we prefer in our house.
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Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
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Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
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Repeat with remaining batter.
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To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup.
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In a blender, add all the ingredients except for the coconut oil.
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Blend together until very smooth.
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To cook these chocolate protein pancakes, heat your griddle over medium to medium-high heat and melt a little coconut oil.
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Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot griddle.
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Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
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Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
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Repeat with remaining batter.
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To serve, I like to top with some fresh raspberries and drizzle with pure maple syrup.
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In a blender, add all the ingredients except for the coconut oil.
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Blend until smooth.
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Add the coconut oil over medium-high heat and heat until melted, then pour about 1/3 of a cup of the batter onto the hot griddle.
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Cook the batter for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
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Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
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Repeat with remaining batter.
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To serve, I like to top these sweet potato protein pancakes with chopped pecans and drizzled with pure maple syrup.
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In a blender, add all the ingredients except for the coconut oil.
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Blend this until super smooth.
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Add the coconut oil over medium-high heat and heat until melted, then pour about 1/3 of a cup of the batter onto the hot griddle.
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Cook the batter for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
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Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
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Repeat with remaining batter.
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To serve, I like to top these oatmeal protein pancakes with sliced strawberries and drizzled with pure maple syrup.
Recipe Video
- You could just mix this all together and they’ll be lumpy, but I like them smooth so I use a blender.
- For the protein powder, you can use whatever one you prefer.
- To store these pancakes, keep them in an air-tight container. They’ll be fresh to use for up to 3-4 days in the fridge if you reheat them or can be frozen up to 2 months.
- Nutritional information listed is for the Banana Protein Pancakes.
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I had a hard time getting everything g to crush and be liquidated enough there were still little pieces of oats in there is that normal?
I made the sweet potato pancakes and the chocolate-banana pancakes. I adding peanut butter powder to the chocolate ones and a little lest than a 1/4 cup of honey to each batch so I can just grab them and eat them without putting anything on them. They were easy to make and delicious! I used gluten free oatmeal because I don’t tolerate regular oatmeal well, and found that I had to use more of the GF oatmeal than the recipe called for because the batter was too runny. Just a tip for anyone who wants to use GF oatmeal.
Thank you for the tip, Lia!
These look really yummy, but when I made these, they turned out to be very thin, and since there is no baking powder, it’s not fluffy at all! I am not really a fan of these.
There good pancakes, but just really thin.
Tastes pretty good though!
You need to learn to count. That’s not a four ingredient anything. Never mind them being a terrible recipe it’s just wrong.
Hi Jason! Thank for your comment. I’m Lacey’s blog moderator and can help you with this. What Lacey meant by “4 Easy Protein Pancake Recipes” was that there are 4 recipes. Listed in this blog you can find…(1) banana protein pancakes, (2) chocolate protein pancake, (3) sweet potato protein pancakes, and (4) oatmeal protein pancakes. I hope this helps! -Jen
Made the chocolate ones, pretty yummy with peanut butter and honey. Maybe could use a little salt and they don’t rise or get very fluffy because there’s no baking powder. Still a fan nonetheless.
i made the chocolate ones too and added 1 tsp of baking powder – they got super fluffy!
The pancakes tasted good easy to make. Only problem with them that serving of two pancakes isnt about 119 calories as is shown for the banana pancakes. Each pancake breaks down to about 109 calories, 13g of carbs ,and 7.4g of protein and that is at the 1/3 cup serving size she recommended I dont know if she messed up her math by accident or if she wanted to make them sound healthier but just oats, egg whites, eggs, and banana piu you past what her calorie serving is not even including the protein powder yet. So dont trust the nutrition listed they are so off its ridiculous.
I have a hard time making them, the egg part is easy, made the egg whites and all, but cooking them turned out to be the Tricky part, tried two non stick pans and yeah did not work for me, when they are stiff enough to flip they are burned, thried a lower temperature but same, maybe I have to go super low, so that they can firm up but don’t burn. Taste wise very okay, structure is very airey but this make baking them also hard. I have to try again maybe I will get me griddle or a bigger spatula or I will add some “firming” agent like a spoon flour or starch.
I didn’t like them much.
Are these good for children, seeing there is the protein powder I am not sure if is good for children? He is 13 years thanks
Your nutrition facts are way off. Just the banana alone is 27g catb.
The nutrition information provided is for the Banana Pancakes recipe and is for a portion of the entire recipe – since the recipe only includes 1 banana, the carbs are lower because it’s split across 4 servings. Hope that makes sense!
That’s so true Melanie.
I haven’t made these yet. But how many pancakes is 1 serving? Or is one serving 8 pancakes?
Each recipe yields 8 pancakes, and 2 of them are a serving 🙂
LOVE these – thank you so much for creating such a great collection of pancake recipes!
I’m on training program right now and getting the right protein/carb ratio has been such a challenge.
I made the Oatmeal pancakes this morning – they made my day!!!
Awesome! I’m so glad these recipes are helpful to you!!
Hi! I was wondering if the Nutrition fact was the same regarding the 4 types of pancakes or if it is an approximate nutrition fact for all of them?
Thank you sounds yummy!
The nutrition info is specifically for the Banana Pancakes, but each of them has a very similar nutritional profile 🙂
Looks yummy and inspiring for back to school breakfast ideas. Your recipes notes share the idea to make ahead a store in the fridge for 3-4 days and just reheat, does that work the same for storing the batter?
That is a fabulous question! I have not actually tested storing the batter – the storage I tested was pre-made pancakes. I will have to check on that!
Thank you for the great recipes! You might have suggested a protein powder and I missed it….just wondering what brand you use or how to decide on the best option.
Thanks and I really enjoy your blog!
Joyce
I really like the Naked Brand, specifically the Less Naked Vanilla and Chocolate whey proteins, which you can find here: https://www.asweetpeachef.com/vanilla-whey-protein