Learn how to make perfect fluffy protein pancakes without banana! These pancakes are light, airy and packed with a whopping 32 grams of protein per serving.
Topped with fresh fruit and a generous drizzle of maple syrup, these pancakes could be enjoyed as a delicious breakfast, brunch or even dinner. Plus, there's no oats included either!
Banana-Free Protein Pancakes? Yeah, they are kind of a game changer. Think of your favorite fluffy pancakes but with an additional protein boost to keep you going and make you feeling full for longer.
Made with eggs, Greek yogurt and protein powder for some extra protein, they're seriously tasty, making them perfect for a chill weekend breakfast or brunch.
It's the pancake recipe we're been having on repeat together with my Soufflee Pancakes and these No-Milk Pancakes. I hope you'll like it as much as we do.
You might want to check out my High-Protein Overnight Oats, No-Banana Choc Peanut Butter Shake or Cottage Cheese with Fruit for more high protein breakfast ideas.
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Why make no banana protein pancakes
- Perfect if you can't have bananas due to dietary restrictions or you don't like the flavor or texture of it.
- Super simple to make just like regular pancakes but packed with protein.
- You'll need only 8 ingredients.
- Can easily be made gluten-free and dairy-free.
Best protein powder for pancakes
There are several types of protein powders that can be used in pancakes to up their protein content. Which one to pick will largely depend on personal choice:
- Whey protein powder: Probably the most popular type of protein powder. It's derived from milk so it's not suitable for vegans or those who can't have milk.
- Vegan protein powder: The most common ones used are rice, hemp or pea protein powders. Some brands also include a combination of plant based proteins to achieve a full amino acid profile.
- Flavored protein powder: There are also flavor enhanced powders out there. They usually taste better but are often sweetened and contain a lot of other ingredients.
My recommendation: Which protein powder you choose is totally up to you which protein powder you prefer. Personally, I prefer a plant-based protein powder that are unsweetened and include all essential amino acids. I also try to avoid unnecessary fillers and additives. If you have food sensitivities, make sure to read the ingredients list carefully.
Ingredients & substitution notes
- White, All Purpose Flour: I used regular flour for this recipe, feel free to use a gluten-free flour blend if you want to make this recipe gluten-free.
- Coconut Oil: Alternatively, you could use any naturally flavored oil, butter or a cooking spray.
- Plain Greek Yogurt: Adds some additional protein as well as taste to these pancakes. I would recommend Greek yogurt or any other plain 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.
- Milk of choice: You could use any milk of choice here. I prefer using unsweetened soy milk but you could also use oat milk, almond milk or also regular cow milk.
- Protein Powder: Use your favorite protein powder or see my recommendation just below. 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.
- Blueberries (Optional): Optional add-in.
See recipe card for quantities.
How to make perfect protein pancakes without banana
These protein powder 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.
Stir until just combined. Don't overmix.
STEP 4: Cook. Heat some oil in a 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 2 minutes or until you can see little bubbles forming.
Optional: Press a couple of blueberries into the dough.
Flip with a spatula, cook also on the other side for about 1 minute. Then remove from pan.
Top tips
- Protein powder: Choose a protein powder with subtle flavors (or flavors you don't mind). Alternatively, you could use a flavored protein powder.
- Moderate heat: Sounds logical but believe me when I say that finding the right temperature is a must. Unfortunately it also depends a little bit on your type of pan, but anything between medium to medium-low should be fine.
- Patience is key: Don't flip your pancake before you can see a lot of bubbles forming, otherwise, the pancake might not be firm enough and you might end up having all of the batter in your pan.
- Don't overmix: For the perfect pancake batter, make sure you carefully incorporate your wet ingredients into your dry ingredients. Small lumps are fine!
- Clean the pan: Wipe out the pan between each pancake using a kitchen roll.
Topping ideas
- Fresh fruit: Such as fresh berries, cherries, grapes, peaches or tropical fruits.
- Nut Butter: A big scoop of almond butter or peanut butter is a great way of adding even more protein.
- (Homemade) Granola & Nuts: One of my favorite toppings to add a little crunch.
- Maple Syrup/ Honey: In order to add a sweeter taste, drizzle over some maple syrup or other sweetener of choice.
- Yogurt: I also added some extra Greek yogurt on top. Feel free to add any yogurt of choice or also whipped (coconut) cream.
- Chocolate Chips
Optional add-ins
- Vanilla extract: add a teaspoon of vanilla extract for some subtle vanilla flavors.
- Blueberries or other fresh berries
- Spices such as cinnamon or nutmeg
- Chocolate chips of choice
Variations
- Gluten-Free: Use a gluten-free flour blend. I haven't tested this recipe using oat flour, almond flour or any other alternative flour.
- Dairy-Free: Use a non-dairy milk and yogurt of choice. My favorite being oat milk and soy yogurt.
Pairing
These are my favorite drinks to serve with these pancakes:
Storage
- To store: Story any leftover pancakes in an airtight container in the fridge for up to 3 days. However, keep in mind that they are best when served fresh.
- To freeze: Let cool completely. Then add a piece of parchment paper between each pancake and freeze in a freezer-friendly container for up to 1 month.
- To reheat: In the microwave, in the oven on a baking sheet lined with parchment paper or a frying pan over medium heat.
FAQs
It works with any protein powder of your choice. Make sure that you like the taste of it. Personally, I prefer a plant-based protein powder that are unsweetened and include all essential amino acids. I also try to avoid unnecessary fillers and additives. If you have food sensitivities, make sure to read the ingredients list carefully.
Yes. 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 and milk of choice (such as soy or almond).
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📖 Recipe
Fluffy Protein Pancakes (NO banana!)
Equipment
- 2 mixing bowls
- 1 frying pan
- 1 whisk and spatula
Ingredients
Dry Ingredients
- 1 ½ cup (240 g) white, all purpose flour * or sub gluten-free flour blend
- 2 teaspoon baking powder
- pinch of salt
- 1 scoop of protein powder (~20g)
Wet Ingredients
- 2 eggs
- 5-7 tablespoon maple syrup + more for drizzle
- ¾ cup (180 ml) milk of choice
- ⅓ cup (90 g) plain Greek yogurt
Optional
- 1 teaspoon vanilla extract
- ¾ cup (150 g) blueberries or other toppings
Instructions
- Whisk together all the dry ingredients in a large bowl.
- In a separate bowl whisk together 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 oil in a 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 2 minutes (or until you can see small bubbles forming).
- Flip pancake with a spatula and cook the other side until cooked through and golden brown (about 1-2 more minutes). Repeat with the rest of the batter.
- To serve, top with fresh fruit and drizzle with a generous amount of maple syrup.
- Serve alongside some creamy Oat Milk Hot Chocolate or Pumpkin Spice Latte.
Video
Notes
- Protein powder: Choose a protein powder with subtle flavors (or flavors you don't mind). It works with whey or plant-based protein powders (pea, soy, hemp). I personally prefer that they are unsweetened and include all essential amino acids. I also try to avoid unnecessary fillers and additives. If you have food sensitivities, make sure to read the ingredients list carefully.
- Moderate heat: Unfortunately it also depends a little bit on your type of pan, but anything between medium to medium-low should be fine.
- Patience is key: Don't flip your pancake before you can see a lot of bubbles forming, otherwise, the pancake might not be firm enough and you might end up having all of the batter in your pan.
- Don't overmix: Make sure you carefully incorporate your wet ingredients into your dry ingredients. Small lumps are fine!
- Gluten-Free: Use a gluten-free flour blend. #
- Dairy-Free: Use a non-dairy milk and yogurt of choice.
Kaylee Seelye says
Absolutely delicious, fast and super good all around! Better than just "regular pancakes!" I highly recommend this recipe👍🏻👍🏻
Katie says
Thanks so much for your feedback, Kaylee! Very pleased to hear that you liked them 🙂
Sophie says
Absolutely love these they taste amazing and have all that protein!! Can you freeze the mix once made?
Katie says
Very happy that, thanks for letting me know! 🙂 That's a good question, to be honest, I have never tried freezing the batter but I would imagine that you could, using a freezer-friendly jar and letting the batter thaw in the fridge overnight once you want to make the pancakes.
Gabrielle Seegmuller says
Love this recipe!! Recommend it to all my friends
Katie says
So glad you liked it! Thanks a lot for the feedback! 🙂
Lea says
The absolute best protein pancake recipe out there! I’ve been looking all over and these actually taste delicious. This recipe is a keeper
Katie says
Very happy to hear this! Thanks for sharing!