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.
I love using high-quality, plant-based protein to increase the protein in my pancakes, and I’ve found cleanish Vanilla Bean Protein to be a great addition.
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.
#1: 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!
Light and fluffy Banana Protein Pancakes can be whipped up and on the table in just 15 minutes. Healthy, filling and oh, so tasty!
- 1 cup rolled oats, uncooked
- 1 ripe banana
- 2 eggs
- 1/2 cup egg whites
- 1 tbsp 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
-
In a blender, add all the ingredients except for the coconut oil.
-
Blend this until very smooth.
-
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.
-
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.
-
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.
-
Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
-
Repeat with remaining batter.
-
To serve, you can top with some fresh sliced bananas and drizzle 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.
#2: CHOCOLATE PROTEIN PANCAKES
Chocolate for breakfast, you say? Where do I sign? Curb your chocolate cravings with these Chocolate Protein Pancakes for breakfast.
Chocolate for breakfast, you say? Where do I sign? Curb your chocolate cravings with these Chocolate Protein Pancakes for breakfast.
- 4 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
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- 1 tbsp coconut oil, for cooking
- raspberries for garnish
- pure maple syrup, for serving
-
In a blender, add all the ingredients except for the coconut oil and toppings.
-
Blend this until very smooth.
-
To cook these chocolate 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.
-
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.
-
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.
-
Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
-
Repeat with remaining batter.
-
To serve, you can top with some fresh raspberries and drizzle 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.
#3: 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!
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!
- 1 large sweet potato (to yield 3/4 cup, mashed), cooked
- 1 cup egg whites
- 1/4 cup vanilla protein powder (I use this one)
- 1/4 cup flaxseed meal
- 2 tsp baking powder
- 1/2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 1/8 tsp ground cinnamon
- 1 tbsp coconut oil, for cooking
- chopped raw pecans, for garnish
- pure maple syrup, for serving
-
In a blender, add all the ingredients except for the coconut oil.
-
Blend this until very smooth.
-
To cook these sweet potato 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.
-
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.
-
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.
-
Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
-
Repeat with remaining batter.
-
To serve, you can top with some chopped raw pecans and drizzle 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.
#4: OATMEAL PROTEIN PANCAKES
Keep it sweet and simple. These Oatmeal Protein Pancakes are so versatile and a great go-to protein pancake recipe.
Keep it sweet and simple. These Oatmeal Protein Pancakes are so versatile and a great go-to protein pancake recipe.
- 1 cup egg whites
- 2/3 cup rolled oats, uncooked
- 1/4 cup cleanish vanilla protein powder (I use this one)
- 1 tbsp pure maple syrup, plus more for serving
- 2 tsp baking powder
- 1/8 tsp ground cinnamon
- 1/8 tsp sea salt
- 1 tbsp coconut oil, for cooking
- fresh strawberries, for garnish
-
In a blender, add all the ingredients including cleanish Vanilla Bean protein, except for the coconut oil.
-
Blend this until very smooth.
-
To cook these oatmeal 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.
-
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.
-
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.
-
Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
-
Repeat with remaining batter.
-
To serve, you can top with some fresh strawberries and drizzle 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.
This post contains affiliate links for products I use very often and highly recommend.
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!
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.
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.
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!
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