Make easy protein pancakes and enjoy your favorite breakfast without the sugar spikes and dips. These pancakes are fluffy, tasty, and super good for you at the same time.
Start your day off with healthy high protein pancakes. They are packed full of protein, calcium, useful carbs & only a little sugar. Make the dry mix ahead of time & add liquid ingredients when you're ready for a fast start in the morning.
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Table of Contents
- Healthy Protein Breakfast
- Why You'll Love This Protein Pancakes Recipe
- What Makes These Protein Pancakes So Flavorful and Healthy
- Protein Pancakes Ingredients
- Ingredient Substitutions
- How to Make Protein Pancakes
- Recipe Variations
- Make Ahead
- How to Store, Freeze, and Reheat
- More Delicious Breakfast Recipes
Healthy Protein Breakfast
If your health is your top priority, then take control of breakfast and make it work for you instead of against you. These protein powder pancakes will give you the fuel you need to start your day out on the right foot.
Who thought pancakes could be healthy and high in protein? These happen to have plenty of protein (from the protein powder, egg & chia seeds), a little sugar ( I opted for brown sugar), calcium, and a serving of fruit (2 if you add blueberries or other fruit on top). I couldn't ask for more in one of my all-time favorite breakfasts!
Why You'll Love This Protein Pancakes Recipe
This protein pancake recipe is really nice and convenient because you can mix all the dry ingredients ahead of time and just keep it in a sealed jar on the shelf until you are ready to mix in the wet ingredients. It makes for a quick breakfast when everyone is trying to get out of the house on time.
Yes, it really is as easy as the boxed pancake mix you buy at the store. And it's better for you too.
If you love a healthy breakfast and are into pancakes and waffles then you might want to give my Banana Pancakes or Quinoa Waffles a try.
What Makes These Protein Pancakes So Flavorful and Healthy
So many things! The ingredients in these pancakes give them delicious flavors as well as plenty of healthy attributes. Call them whatever you like but you'll have to agree they are delicious.
- Banana Protein Pancakes - banana lends the flavor while protein powder gives them a boost
- Cinnamon Protein Pancakes - cinnamon provides antioxidants and flavor
- Egg Protein Pancakes - eggs give stability to the batter and are a source of protein
- Greek Yogurt Protein Pancakes - have your yogurt with your pancakes for a double dose of protein
- Protein Pancakes with Almond Flour - almond flour has a low carb content and a higher fat content for a more filling meal
- Protein Pancakes without Oats
- Vanilla Protein Pancakes - vanilla extract plus vanilla protein powder gives a wonderfully warm flavor
- Whole Wheat Protein Pancakes - whole wheat flour provides more fiber and a more nutritious base for these healthy pancakes
WOW! There is so much goodness in these homemade protein pancakes! And you have to check out the variations below.
Protein Pancakes Ingredients
For the homemade protein pancake mix:
- Flour - All-Purpose, Whole Wheat or gluten-free flour
- Almond flour
- Vanilla whey protein powder
- Sugar - either brown sugar, palm sugar (maple syrup can be substituted be should be added with the wet ingredients)
- Baking powder
- Baking soda
- Ground cinnamon
- Chia seeds
For the wet ingredients:
- Milk - either regular or dairy-free such as almond or cashew milk
- Vanilla Greek yogurt
- Vegetable or coconut oil
- Vanilla extract
- Ripe Banana
Best Protein Powder for Pancakes
When you make protein pancakes without bananas, you should use whey protein for the best results. Pea protein and other plant-based protein powders will affect the texture.
Do you want to make your protein pancakes with egg whites or without some of the ingredients? You can! Here's how:
- Egg White Protein Pancakes - Use 2 egg whites instead of 1 whole egg.
- Protein Pancakes No Eggs - Mix 1 tablespoon of flaxseed meal with 2½ tablespoons of water. Use this mixture instead of the egg.
- Protein Pancakes without Bananas - Use ½ cup of applesauce instead of the banana.
- Protein Pancakes without Protein Powder - Use peanut butter powder instead of protein powder.
- Oat Flour Protein Pancakes - Substitute the all purpose flour with oat flour.
If you don't have oat flour, you can make it with old-fashioned rolled oats. Simply place dry uncooked oats in a food processor or blender and blend until it has the consistency of flour.
- OXO Nonstick Griddle Pan
- Mixing Bowls
How to Make Protein Pancakes
To make the protein pancake mix:
- Place all dry ingredients in a large bowl.
- Stir well. (This can be stored in your pantry as a dry pancake mix until ready to use)
- Place yogurt, egg, and vanilla extract in a medium bowl. Add oil.
- Pour milk into wet ingredients.
- Whisk batter and add mashed banana.
- Stir until well mixed.
- Add wet ingredients to dry ingredients.
- Whisk until just mixed.
2CM Tip: Don't overmix the batter. Pancake batter should only be mixed until just combined. Overmixing causes pancakes to be dense instead of fluffy.
To make protein pancakes:
- Heat a flat griddle pan or large skillet. Coat with a little butter or oil. Pour pancake batter onto the hot griddle. You know it's ready when a drop of batter sizzles when it touches the pan. Turn the pancakes over when you see bubbles appearing all over the top of the pancakes. Flip and cook another two minutes or until the bottom is browned.
These banana protein pancakes are a healthy and filling breakfast to get you through the morning. Make the batter ahead of time for quick pancakes on school mornings or serve them up for an easy, delicious weekend brunch topped with your favorite fruit and a drizzle of syrup.
It's fun to play around with different flavors to change up your pancake routine. Try using a chocolate protein powder and adding some chocolate chips or change up the flavor of the yogurt to one that would complement the banana and vanilla, kind of like a tropical protein pancake. Or maybe even add coconut. Just go crazy and make your family something they'll enjoy eating because, after all, that's what will keep everyone eating healthy in the long run.
Here are some ideas:
- Apple Protein Pancakes - Add ½ cup of chopped apples to the batter.
- Applesauce Protein Pancakes - Substitute the sugar with applesauce and reduce the milk by 1 tablespoon.
- Blueberry Protein Pancakes - Add ½ to 1 cup of fresh blueberries to the batter. Coat the blueberries with flour before adding them.
- Buckwheat Protein Pancakes - Substitute half of the flour with buckwheat flour. Or substitute all of the almond flour with buckwheat flour.
- Buttermilk Protein Pancakes - Substitute the yogurt with buttermilk.
- Chocolate Protein Pancakes - Add 2 tablespoons of cocoa powder to the dry ingredients, an additional tablespoon of milk, and use chocolate protein powder instead of vanilla.
- Chocolate Chip Protein Pancakes - Add ½ cup of mini or regular chocolate chips to the batter. You can use milk, semi-sweet, dark, or white chocolate chips.
- Coconut Protein Pancakes - Add ¼ cup of coconut flakes to the batter.
- Peanut Butter Protein Pancakes - Add 1 tablespoon of peanut butter and reduce the oil by 1 teaspoon. Use peanut butter powder instead of vanilla protein powder.
- Pumpkin Protein Pancakes - Substitute the banana with ½ cup of pumpkin puree. You can also substitute the cinnamon with pumpkin spice.
- Strawberry Protein Pancakes - Add ½ cup of chopped fresh strawberries to the batter.
- Sweet Potato Protein Pancakes - Substitute the banana with ½ cup of mashed sweet potato.
Are you wondering what to put on protein pancakes? You can top them just like any other pancakes. Here are some protein pancake topping ideas:
- Caramel Sauce
- Chocolate Sauce
- Coconut Flakes
- Fresh Fruit
- Greek Yogurt
- Maple Syrup
- Melted Peanut Butter or Peanut Butter Sauce
- Whipped Cream
Protein Pancake Mix - Combine all the dry ingredients and place them in an airtight container. Store it in the pantry for up to 2 months.
Protein Pancake Batter - You can make the batter ahead of time, put it in an airtight container, and keep it in the refrigerator for up to 4 days. Do not freeze the batter.
How to Store, Freeze, and Reheat
To Store: Place the pancakes in an airtight container in the refrigerator for up to 4 days.
To Freeze: Place the pancakes on a wire rack over a baking sheet. Place it in the freezer until the pancakes are frozen. Place the frozen pancakes in a freezer-safe container or plastic freezer bag with a piece of wax or parchment paper between them.
You can reheat pancakes in the oven, microwave, or toaster.
- Oven - Place the pancakes on a wire rack over a baking sheet. Reheat at 350°F for about 5 minutes or until warm.
- Microwave on high power in 15-second increments until warm.
- Toaster - Place the pancakes in the toaster and toast them using the same setting as you would for bagels or waffles.
Frozen protein waffles will take longer to reheat than leftover or thawed ones.
More Delicious Breakfast Recipes
Maple Bacon Oatmeal Bake - a healthy breakfast packed with bacon, bananas, cherries & chia seeds and flavored with maple syrup. It’s the perfect breakfast for on-the-go.
Overnight Cinnamon French Toast - Super easy casserole that you can prep the night before and pop it in the oven in the morning. Cinnamon bread turns into a custard and is topped with sweet fresh peaches.
Healthy Breakfast Cookies - Cookies for breakfast? Yep! These are packed with healthy ingredients like oats, bananas, and flaxseed and make a wholesome snack or an on-the-go breakfast.
Find lots of easy and delicious breakfast recipes here on 2CM!
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- Mixing Bowls
- Wire Whisk
- ¾ cup white, whole wheat or gluten-free flour
- ½ cup almond flour
- 1 scoop vanilla whey protein powder
- 2 Tablespoons brown sugar, palm sugar or maple syrup
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 Tablespoon chia seeds
- 1 cup milk (either regular or dairy free like almond or cashew milk)
- ½ cup Greek vanilla yogurt
- 1 egg
- 2 Tablespoons vegetable or coconut oil
- 2 teaspoons vanilla extract
- 1 ripe banana, mashed
- Combine all dry ingredients in large bowl. At this point you can store the mixture in the pantry until you are ready to use.
- When ready to make pancakes, mix all wet ingredients and banana together. Add to dry mixture and stir just until combined.
- Heat griddle pan on medium heat. Coat with a little butter or coconut oil. When a drop of batter dropped onto the pan sizzles and begins to cook immediately it is hot enough to start the pancakes.
- Pour a little at a time on the hot griddle until you have the size pancake you want. Smaller pancakes are easier to turn and cook slightly faster. Wait until you see bubbles across the entire top surface before flipping. Cook until bottom is brown, usually about 2 minutes.
- Remove to plate and serve with butter, maple syrup or fresh fruit such as blueberries, strawberries or raspberries.
- Makes about 16 pancakes, 4 per serving.
This post has been updated with new photos and more helpful tips and information. It was first published on January 7, 2015.