Fluffy Protein Pancakes (NO banana!)

Author: Katie

This easy protein pancake recipe is 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. Plus, there's NO banana and NO oats included!

If you love this recipe as much as we do, click on the 5-stars below!

4.77 from 47 votes

Print Pin

Prep Time: 10

Cook Time: 15

Total Time: 30

Course: Breakfast

Cuisine: American

Servings: 2 servings (7 pancakes in total)

Equipment

2 mixing bowls
1 frying pan
1 whisk and spatula

Ingredients

Dry Ingredients

1 ½ cup 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 milk of choice
⅓ cup plain Greek yogurt

Optional

1 teaspoon vanilla extract
¾ cup blueberries or other toppings

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

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

Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!