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!
It's no secret that we love pancakes around here. We have 7 Homemade Pancake Flavors including Fluffy Blueberry Pancakes and Sweet Potato Pancakes. But the most popular pancake recipe on the blog is definitely these perfect, fluffy protein pancakes!
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.
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Reasons you'll ♡ this recipe
- the pancakes come out so fluffy and light
- they have no bananas (unlike 99% of the protein pancake recipes out there!)
- with 9 g protein per pancake, they'll fill you right up!
- Rolled oats- for this recipe, we blend the oats into flour, so quick oats should also work fine. Do not use steel cut oats.
- Protein powder- I recommend vanilla whey protein powder; pea protein powder yielded thicker pancakes that require more milk to thin out, and the texture was not quite as enjoyable.
- Eggs- we have not tested these pancakes with flax eggs; if you give it a try, we'd love to hear how your pancakes turn out!
- Greek yogurt- essential to provide moisture and thickness to the pancakes- use plain
- Maple syrup- for a touch of sweetness; swap for an equal amount of honey or your favorite liquid sweetener.
- Coconut oil- essential to provide moisture to the pancakes; I recommend using refined coconut oil. You can swap for melted butter or olive oil
Step by step directions
1. Blend oats- Add the oats to a blender, then blend for 30 seconds- 1 minute, until powdery (as pictured above).
TIP- I'm a big fan of this Vitamix!
2. Blend remaining ingredients- add the baking powder, protein powder, eggs, greek yogurt, vanilla extract, melted coconut oil and maple syrup. Place the lid on the blender, and blend until mixture is completely combined and no pockets of oat flour remain.
TIP- if you swap protein powders, you may need to add milk to thin the batter out.
3. Cook pancakes- 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.
TIP- Edges of pancakes dry out and pancakes will move around on the pan when shaken when they are ready to flip.
4. Enjoy! Top your pancakes with extra yogurt, fresh fruit and maple syrup.
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 1 month.
Yes, but you'll need a completely different recipe. Check out this No Flipping Sheet Pan Pancake.
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.
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!
Storage and meal prep
Due to the protein powder in these pancakes, they dry out a touch while storing. Smother with yogurt and syrup to serve and I doubt you'll notice 😉
- fridge- store in an air tight container for up to 4 days
- freezer- separate pancakes with strips of parchment or wax paper. Wrap the bunch loosely in parchment and store in a larger meal prep container or freezer bag. Freeze for up to 1 month.
- reheating- heat in the microwave, or in a frying pan over medium heat. The air fryer may also work!
More pancake recipes
- 1 ½ cups rolled oats 135 g; see note 1
- 3 teaspoons baking powder
- 1 scoop vanilla whey protein powder 30 g; ½ cup roughly; see note 2
- 3 eggs
- ½ cup plain greek yogurt 120 g
- ½ teaspoon vanilla extract
- 2 tablespoons coconut oil melted; swap for butter or olive oil; see note 3
- 1 tablespoon maple syrup
- Blend oats- Add the oats to a blender, then blend for 30 seconds- 1 minute, until powdery (as pictured above).
- Blend remaining ingredients- add the baking powder, protein powder, eggs, greek yogurt, vanilla extract, melted coconut oil and maple syrup. Place the lid on the blender, and blend until mixture is completely combined and no pockets of oat flour remain.
- Cook pancakes- 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.
- Enjoy! Top your pancakes with extra yogurt, fresh fruit and maple syrup.
- fridge- in an air tight container in the fridge for up to 4 days
- freezer- separate pancakes with squares of wax or parchment paper; store in an air tight container or freezer bag for up to 1 month.
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