Easy Protein Pancakes (Without Banana)

These protein pancakes (without banana) are refined sugar-free and can easily be made gluten-free, dairy-free or even vegan. They are super fluffy and packed with protein. Topped with fresh blueberries and a generous drizzle of maple syrup, they could be enjoyed as a delicious breakfast, brunch or even dinner. They contain no banana and no oats either!

How to Make Perfect Fluffy Protein Pancakes (Without Banana)

These protein pancakes include only a couple of simple ingredients and come together in no time!

STEP 1: Dry ingredients. First, add all the dry ingredients (flour, protein powder, baking powder, pinch of salt) to a medium bowl and stir until well combined. I like using a whisk to avoid clumps!

STEP 2: Wet ingredients. In a separate bowl, whisk together eggs, milk, yogurt and maple syrup until well combined.  

STEP 3: Combine. Add your wet ingredients to the dry ingredients.

Whisk until well combined. Do NOT fold in blueberries at that point. 

STEP 4: Cook. Heat some coconut oil in a non stick pan over medium heat. Scoop out about 4 tablespoon of the pancakes batter and cook pancakes on low heat in a large pan on one side for about 1 minute or until you can see little bubbles forming.

Now press a couple of blueberries into the dough and cook for another 1-2 minutes until the pancake is golden and you can see even more bubbles forming.

Flip with a spatula, cook also on the other side for about 1 min. Then remove from pan.

Vegan Protein Pancakes

I have tested a vegan version of this protein pancake recipe and it worked out well. Simply omit eggs and use a plant-based yogurt of choice (such as soy or almond).

Ingredients & Substitution Notes

• White, All Purpose Flour: I used regular flour for this recipe, feel free to use gluten-free flour if you want to keep this recipe gluten-free.
• Coconut Oil: Alternatively, you could use any naturally flavored oil or a cooking spray.
• Plain Yogurt: Adds some additional protein as well as taste to these pancakes. I would recommend Greek yogurt or any other natural yogurt without any added sugar. If you would like this recipe to be dairy-free or vegan, use soy yogurt!
• Maple Syrup: Other options for liquid sweeteners would be agave syrup or honey if you don't need this recipe to be vegan.
• (Plant) Milk: You could I prefer using non-sweetened plant milks. For sweet recipes I prefer using oat milk because it's naturally sweeter than other types of plant milks. You could also use soy or almond milk or also whole milk.
• Protein Powder: Adding protein powder is optional but adds even more protein. Use any protein powder you like such as whey protein powder. When using a vegan protein powder I like using a mix of different ones (e.g. pea, hemp, rice) to ensure that they contain all the essential amino acids. The grams of protein your pancakes include will depend on the brand of protein powder you use.
• Eggs: One of the main ingredients in this simple recipe. They add some protein as well as work as a binder ingredient. For a vegan version simply omit the eggs! They will be just as fluffy!
• Blueberries: Optional, but I highly recommend adding them!

Toppings- What goes well with Protein Pancakes?

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📖 Recipe

Protein Pancakes Without Banana

These homemade pancakes are high in protein and really easy to make. A great recipe to make for when you’re short on time but crave a healthy breakfast that keeps you feeling full the whole morning.

4.76 from 29 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, dairy-free, gluten-free, refined sugar-free

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 7 pancakes

Author: Katie

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Ingredients 

US CustomaryMetric

 

1x2x3x

Dry Ingredients

• 1 ½ cup plain flour * or sub gluten-free flour
• 2 teaspoon baking powder
• pinch of salt
• 1 scoop of protein powder (~20g)

Wet Ingredients

• 2 eggs *omit for vegan version, see notes
• 5-7 tablespoon maple syrup + more for drizzle
• ¾ cup (plant) milk *or other milk of choice
• ⅓ cup yogurt of choice (soy, Greek...)

Other

• ¾ cup blueberries

Instructions

• Add all the dry ingredients to a large bowl and stir well to avoid clumps.
• In a separate bowl whisk eggs, milk and maple syrup until well combined. Add yogurt, whisk again.
• If using a blender, add wet ingredients to the blender and blend for a couple of seconds until well combined.
• Then add wet ingredients to the dry ingredients and stir with a spatula until a smooth batter forms (don't over-mix, little clumps are fine!).
• Heat some (coconut) oil in a nonstick pan over medium heat. Once the pan is hot, spoon in ¼ cup of pancake batter (~ 4 tbsp) and cook on one side for about 1 minute (or until you can see little bubbles forming).
• Then press a couple of blueberries into the batter (see step-by-step photos) and cook for another minute until the pancake is golden and you can see even more bubbles forming.
• Flip pancake with a spatula and cook the other side until cooked through (about 1-2 more minutes).
• Repeat with the rest of the batter.
• To serve, add some more blueberries and drizzle stack of pancakes with a generous amount of maple syrup.
• Serve alongside some creamy Oat Milk Hot Chocolate or Pumpkin Spice Latte.

Pssst...You can find detailed step-by step-photos right above this recipe card

Video

Notes

• Pancakes Ring: Using an egg/ pancake ring will result in even thicker and evenly formed pancakes.
• Vegan Version: Omit eggs and use a dairy-free yogurt. Change measurements to:
  • 1 cup flour (155g)
  • ½ cup + 4 tablespoon milk (145 ml)
• Topping Suggestions: blueberries & other fruit, almond butter, (homemade) granola, maple syrup/ honey, yoghurt, chocolate chips
• Temperatur of your pan: Opt for medium-low to medium temperature.
• Whisking: Make sure you carefully whisk your dry as well as wet ingredients without over-stirring. Small lumps are fine!

Nutrition

Serving: 1 pancake | Calories: 158kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 273mg | Potassium: 118mg | Fiber: 1g | Sugar: 11g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg

All nutritional information is based on third-party calculations and should be considered estimates.

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