Protein Pancakes

These Protein Pancakes are light, fluffy, and packed with protein to keep you full and energized. Made with wholesome ingredients, they’re a delicious and healthy way to start your day—perfect for breakfast, post-workout fuel, or meal prep.

Why You’ll Love This Recipe

• High in protein for a filling and nutritious breakfast
• Fluffy and delicious with no protein powder taste
• Quick and easy—ready in under 15 minutes
• Customizable with different flavors and toppings
• Naturally gluten-free and can be made dairy-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 scoop protein powder (vanilla or unflavored)
• ½ cup rolled oats or oat flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon (optional)
• 1 mashed banana or ¼ cup unsweetened applesauce
• 2 eggs
• ¼ cup milk (almond, oat, or regular)
• ½ teaspoon vanilla extract
• 1 teaspoon honey or maple syrup (optional)
• Cooking spray or butter (for the pan)

Directions

1. Blend the Batter: In a blender, combine protein powder, oats, baking powder, cinnamon, banana, eggs, milk, vanilla, and honey. Blend until smooth.
2. Heat the Pan: Preheat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.
3. Cook the Pancakes: Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
4. Serve & Enjoy: Stack the pancakes and top with fresh fruit, nut butter, or sugar-free syrup.

Servings and Timing

• Servings: 2-3 (makes about 6 pancakes)
• Prep Time: 5 minutes
• Cook Time: 8-10 minutes
• Total Time: 15 minutes

Variations

• Chocolate Lover’s: Use chocolate protein powder and add cocoa powder.
• Extra Protein: Add Greek yogurt to the batter.
• Low-Carb Version: Swap oats for almond flour or coconut flour.
• Dairy-Free: Use almond or coconut milk instead of regular milk.
• Berry Boost: Mix in blueberries or strawberries for added flavor.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze in a single layer, then store in a freezer bag for up to 3 months.
• Reheating: Warm in a toaster, microwave, or skillet until heated through.

FAQs

Can I make these without protein powder?

Yes! Replace protein powder with extra oats or almond flour.

What’s the best protein powder to use?

Vanilla or unflavored protein works best, but any flavor can be used.

Can I make this batter ahead of time?

Yes! Store in the fridge for up to 24 hours and stir before cooking.

How do I make these pancakes fluffier?

Use baking powder and don’t overmix the batter.

Can I use egg whites instead of whole eggs?

Yes! Use 3 egg whites instead of 2 whole eggs for a lower-fat option.

Are these pancakes gluten-free?

Yes, if you use certified gluten-free oats or oat flour.

What toppings go well with these?

Fresh fruit, almond butter, sugar-free syrup, or Greek yogurt are great options.

Can I use coconut flour instead of oats?

Yes, but use less since coconut flour absorbs more liquid.

How do I make these sweeter?

Add extra honey, maple syrup, or a pinch of stevia to the batter.

Can I cook these in a waffle maker?

Yes! Use the batter in a preheated waffle iron for protein waffles.

Conclusion

These Protein Pancakes are an easy, nutritious, and delicious way to enjoy a high-protein breakfast without sacrificing taste. Whether you prefer them sweet, chocolatey, or fruity, this recipe is endlessly customizable. Try them today and fuel your morning the healthy way!

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