How to Make Protein Pancakes + 4 Easy Protein Pancake Recipes

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.

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 Ot 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:

1. 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.
2. 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.
3. 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)

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How to Make Protein Pancakes + 4 Easy Protein Pancake Recipes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

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.

Categories: 30 Minute Meal, Breakfast, Clean Eating. Gluten-Free, High-Protein, Quick Recipe

Difficulty: Easy

Keyword: protein pancakes, protein powder pancakes

Servings: 8 pancakes

Calories: 119 kcal

Author: Lacey Baier

Ingredients

Banana Protein Pancakes:

• 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

Chocolate Protein Pancakes:

• 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

Sweet Potato Protein Pancakes:

• 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

Oatmeal Protein Pancakes:

• 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

Instructions

To Make the Banana Protein Pancakes:

1. In a blender, add all the ingredients except for the coconut oil.

2. Blend this until very smooth.
3. 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.
4. 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.
5. 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.
6. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
7. Repeat with remaining batter.
8. To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup.

To Make the Chocolate Protein Pancakes:

1. In a blender, add all the ingredients except for the coconut oil.

2. Blend together until very smooth.
3. To cook these chocolate protein pancakes, heat your griddle over medium to medium-high heat and melt a little coconut oil.
4. Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot griddle.
5. 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.
6. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
7. Repeat with remaining batter.
8. To serve, I like to top with some fresh raspberries and drizzle with pure maple syrup.

To Make the Sweet Potato Protein Pancakes:

1. In a blender, add all the ingredients except for the coconut oil.

2. Blend until smooth.
3. 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.
4. 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.
5. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
6. Repeat with remaining batter.
7. To serve, I like to top these sweet potato protein pancakes with chopped pecans and drizzled with pure maple syrup.

To Make the Oatmeal Protein Pancakes:

1. In a blender, add all the ingredients except for the coconut oil.

2. Blend this until super smooth.
3. 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.
4. 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.
5. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
6. Repeat with remaining batter.
7. To serve, I like to top these oatmeal protein pancakes with sliced strawberries and drizzled with pure maple syrup.

Recipe Video

Recipe Notes

• 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.

Nutrition Facts

How to Make Protein Pancakes + 4 Easy Protein Pancake Recipes

Amount Per Serving (2 pancakes)

Calories 119 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Cholesterol 48mg16%

Sodium 89mg4%

Potassium 364mg10%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 2g2%

Protein 7g14%

Vitamin A 59IU1%

Calcium 144mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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