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Protein Pancakes

Protein Pancakes

Protein pancakes are a quick, fluffy, and nourishing breakfast option packed with high-quality protein and wholesome ingredients. Perfect for busy mornings, these pancakes are easy to prepare in under 10 minutes and provide sustained energy, helping keep you full for hours. Customizable for dietary preferences including vegan and gluten-free, they combine oat flour, protein powder, natural sweeteners, and spices for a delicious start to your day.

  • Total Time: 10 minutes
  • Yield: 8 medium pancakes (2-3 servings) 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup oats (ground into oat flour)
  • 1 scoop protein powder (whey, plant-based, or egg)
  • 1 tsp baking powder
  • ½ tsp cinnamon (optional)
  • Pinch of salt

Wet Ingredients

  • 2 eggs
  • ½ cup mashed banana or applesauce
  • ½ cup milk or milk alternative
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Dry Ingredients: Begin by grinding the oats into a fine flour using a blender or food processor. In a large bowl, combine the oat flour, protein powder, baking powder, cinnamon, and salt, mixing well to ensure an even distribution.
  2. Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, mashed banana (or applesauce), milk, and vanilla extract to create a smooth, moist mixture that will add sweetness and tenderness to the pancakes.
  3. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir until just combined, taking care not to overmix in order to maintain a light, fluffy batter.
  4. Cook Your Protein Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges look set, about 2-3 minutes, then flip and cook the other side for 1-2 minutes until golden brown.
  5. Serve Warm and Enjoy: Stack the cooked pancakes on a plate and add your favorite toppings, like fresh fruit, syrup, nuts, or nut butter, then serve immediately while still warm.

Notes

  • Adjust batter thickness by adding more milk if too thick for better texture.
  • Cook on medium heat to avoid burning and ensure even cooking.
  • Letting batter rest for 5 minutes improves fluffiness by allowing oats to absorb moisture.
  • Use a high-quality non-stick pan to reduce the need for excess oil.
  • Flip pancakes only when bubbles appear and edges are firm to keep structure intact.
  • Author: Lina
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2-3 pancakes
  • Calories: 220
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 55mg

Keywords: protein pancakes, healthy breakfast, high protein, gluten free pancakes, quick breakfast, nourishing pancakes, vegan option pancakes