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    Perfect Fluffy Protein Pancakes (no banana!)

    August 6, 2019 by Denise Bustard 80 Comments

    Home / Recipes / Breakfast / Perfect Fluffy Protein Pancakes (no banana!)

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    Perfect, fluffy protein pancakes made without bananas, refined sugar, or flour! Made with protein powder, eggs and greek yogurt, these pancakes pack 9 grams of protein and are going to fuel you through your morning!

    Is 2019 the year of the pancakes? Because I've shared my Fluffy Blueberry Pancakes, Sweet Potato Pancakes, and 7 Homemade Pancake Flavors...and now I'm tackling the perfect, fluffy protein pancake recipe!

    stack of protein pancakes with greek yogurt, blueberries and maple syrup drizzling

    Protein powder has the tendency to make things dry or dense, but after many experiments, I got the right ratios to get perfect protein pancakes that are light and fluffy!

    These are really a blank canvas for your favorite toppings. I like topping with extra greek yogurt, fresh blueberries and of course: maple syrup.

    Don't forget to pin this post to save it for later!

    These protein pancakes

    • are fluffy and light
    • have no bananas (unlike 99% of the protein pancake recipes out there!)
    • will fill you up with 9 g protein

    Recipe video

    Watch the video below to see exactly how I prepped these protein powder pancakes. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.


    overhead view of ingredients for how to make protein pancakes

    How to make protein pancakes

    First, we will gather our ingredients:

    • Rolled oats
    • Protein powder- I recommend a vanilla whey protein powder
    • Baking powder- for fluffiness
    • Eggs- for extra moisture and protein
    • Greek yogurt- extra moisture, thickness and protein- use plain
    • Maple syrup- just a touch to sweeten- can swap for honey or sugar
    • Coconut oil- for moisture- can swap for melted butter or olive oil
    • Vanilla extract- to give a bit more flavor

    cooking protein pancake recipe in white pan

    For this recipe, you are going to need a blender...but fear not, you don't need a good blender (if you want to see my horrible blender, watch the video below 🙊).

    Here's how to make protein pancakes:

    1. Blend up your rolled oats until they are powdery.
    2. Add in all other ingredients.
    3. Blend until completely smooth and no powdery pockets remain.
    4. Cook on a greased frying pan for 2 minutes on the first side, 1 minute on the second side.
    5. Enjoy!

    stack of protein powder pancakes on white plate

    Can I store this protein pancake recipe in the fridge? Yes! These pancakes can be kept in the fridge for up to 4 days. Be warned that they are best served fresh and do get a little drier as they sit in the fridge. But smother with greek yogurt and you won't notice. They can also be frozen for up to 3 months.

    Can I bake protein powder pancakes? Yes, but you'll need a completely different recipe. Check out this No Flipping Sheet Pan Pancake.

    What kind of protein powder can I use? I tested this with three types of protein powder. I highly recommend using a flavored whey protein powder (like vanilla). I did test with a vegan (pea protein) powder, and the pancakes were very thick... you can give it a try and add some almond or dairy milk to thin them out. The texture was completely different, so I really do recommend sticking to a whey protein powder.

    Can I make these without a blender? I tested one variation of this recipe with 1 cup white whole wheat flour and they were good! However I haven't tested the final version of this recipe with it so if you try, I'd love to hear how they went for you!

    slice of 4 protein pancakes on fork

    Tips & equipment for protein powder pancakes

    • my blender is no longer available for purchase (not that you'd want to own it 🤣), but I have my eye on this Vitamix!
    • I cooked in my teflon-free non-stick pan (similar to this GreenPan)
    • Looking for more high protein breakfast recipes? Check out these Cottage Cheese Pancakes, these Baked Egg Cups and this Breakfast Burrito
    a stack of fluffy protein pancakes with blueberries on top and syrup being drizzled over them
    Print Recipe
    4.86 from 57 votes

    Perfect Fluffy Protein Pancakes (no banana!)

    Course: Breakfast
    Cuisine: American
    Calories: 147kcal
    Author: Denise Bustard
    Servings: 8 pancakes
    Perfect, fluffy protein pancakes made without bananas, refined sugar, or flour! Made with protein powder, eggs and greek yogurt, these pancakes pack 9 grams of protein and are going to fuel you through your morning!
    Prep Time10 mins
    Cook Time15 mins

    Ingredients

    • 1 ½ cups rolled oats (135 g)
    • 3 teaspoons baking powder
    • 1 scoop vanilla whey protein powder (30 g; ½ cup roughly; see note 1)
    • 3 eggs
    • ½ cup plain greek yogurt (120 g)
    • ½ teaspoon vanilla extract
    • 2 tablespoons coconut oil (melted; swap for butter or olive oil)
    • 1 tablespoon maple syrup

    Instructions

    • Place the rolled oats in a blender and blend until powdery.
    • Add in all remaining ingredients and blend until smooth and no pockets of powder remain.
    • Grease a nonstick pan and heat over medium heat.
    • Cook ¼ cup portions of pancakes for roughly 2 minutes on the first side and 1 minute on the second. Edges of pancakes dry out and pancakes will move around on the pan when shaken when they are ready to flip.
    • Enjoy!

    Storage

    • These protein pancakes are best enjoyed fresh but can be stored in the fridge for up to 4 days or the freezer for up to 1 month.

    Notes

    1- Protein powder- I highly recommend using a flavored whey protein powder (like vanilla). Vegan (pea protein) protein powder does not have the same texture or flavor.

    Nutrition

    Serving: 1pancake | Calories: 147kcal | Carbohydrates: 14g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 79mg | Sodium: 227mg | Potassium: 122mg | Fiber: 2g | Sugar: 3g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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