Protein Pancakes Recipe

This Protein Pancakes Recipe delivers the best light, fluffy protein powder pancakes made with just 6 ingredients. Bonus, these high-protein pancakes are packed with 16 grams of protein per serving and take barely 15 minutes to prepare.

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I love my protein pancakes without protein powder, but since I found a tasty vanilla protein powder, I wanted to see how I could add this to my pancakes. To create this new protein breakfast recipe, I started from my 3-Ingredient Protein Pancakes, but I added a few twists, like almond flour, baking powder, and a bit more pea protein powder.

The result is mind-blowing, it’s light and fluffy, keeps me full for hours, and with just 150 kcal, this is the best protein pancake to keep in shape.

Why You Will Love This Protein Pancakes Recipe

Quick and easy to make in 15 minutes:

• 16 grams of proteins per serving
• Calories are low, with only 150kcal for a serving of three protein pancakes.
• Low-carb
• Gluten-free
• Dairy-free option

Ingredients and Substitutions

• Vanilla Protein Powder – This is not the same as collagen powder, which won’t add texture to your pancakes. You need whey or plant-based protein powder made from pea, hemp, or soy. I am using a low-carb pea protein powder that has a delicious vanilla flavor. That’s also why I won’t use vanilla extract in the batter. Make sure you add a teaspoon of vanilla extract to the pancake batter if you use unflavored protein powder.
• Large Eggs – Make sure the size is right, or the batter might be too thick and dry.
• Plain Greek yogurt or any dairy-free yogurt you love like almond yogurt, oat yogurt, or coconut yogurt. I love Greek yogurt pancakes because they have a tangy flavor and are higher in protein.
• Baking Powder for a fluffy pancake recipe.
• Almond Flour adds texture to the pancakes and keeps them low in carbs.
• Cinnamon for flavor.

Making The Protein Pancake Batter

1. First, whisk the wet ingredients: egg, and Greek yogurt plus vanilla extract if you are using unflavored protein powder (photo 1).
2. Next, whisk in the dry ingredients: almond flour, cinnamon, and baking powder (photo 2). The batter should be light, not thick and dry. If it’s too thick, it might be because your eggs are small or you added too much protein powder. Simply thin out with a few teaspoons of almond milk if needed. Rest the pancake for a few minutes so the powder absorbs the liquid.

3. Warm a pancake griddle over medium heat, grease lightly with cooking spray or coconut oil. Whisk the batter again before scooping so it’s consistent.
4. Scoop out 1/4 cup of pancake batter onto the warm griddle to make one protein pancake. Cook for 2-3 minutes until dry on the sides and bubbles form on top. Slide a spatula under the pancake, flipit, and cook for an extra minute until it iscooked through.
5. Cook the remaining batter, greasing the skillet between each pancake addition so they don’t stick.

Storage Instructions

This pancake recipe serves two breakfasts. You can store the remaining pancakes in the fridge for up to 4 days in an airtight container or place them in the freezer for up to 1 month. Thaw at room temperature and rewarm in the microwave or warm skillet.

Healthy Pancake Toppings

Serve as a stack of at least three protein pancakes for a filling breakfast. Top up with some healthy pancake toppings like

• Berries – fresh strawberries, blueberries, raspberries or even banana slices.
• Greek yogurt for a boost of proteins.
• Syrup like maple syrup, or keto maple syrup if preferred.
• A drizzle of nut butter adds protein, like peanut butter, almond butter, or sunflower seed butter.
• Sugar-free whipped cream like my Sugar-Free Whipped Cream or a commercial version.

Expert Tips

• Measure ingredients precisely. I always provide the amount of protein powder in measuring cups rather than scoops. The scoops provided with the protein powder by manufacturers are not equal from brand to brand. It’s far more accurate to measure with a standard cup, fill the cup with a spoon, lightly pack the cup, then level it up – remove the bumpy extra powder on top.
• Rest the batter. Protein powders are highly liquid absorbent, and it takes a few minutes for the powder to absorb liquid, which impacts baked goods. Rest the pancake batter for 5 to 10 minutes, whisk before cooking so all the ingredients are well combined, and thin out the latter with a splash of non-dairy milk if needed.
• Know your protein powder. Never bake with a protein powder that contains a long list of ingredients. This means it’s overly processed and will impact the quality of your pancakes. Pick a clean protein powder made with less than 5 ingredients. It should just get the source of protein powder – such as pea protein isolate, a flavor, a sugar-free sweetener, and that’s it. If you use chocolate protein powder, it will contain cocoa powder and be a bit more absorbent.

Frequently Asked Questions

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