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!
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.
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
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:
- Blend up your rolled oats until they are powdery.
- Add in all other ingredients.
- Blend until completely smooth and no powdery pockets remain.
- Cook on a greased frying pan for 2 minutes on the first side, 1 minute on the second side.
- Enjoy!
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!
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
Perfect Fluffy Protein Pancakes (no banana!)
Ingredients
- 1 1/2 cups rolled oats (135 g)
- 3 teaspoons baking powder
- 1 scoop vanilla whey protein powder (30 g; 1/2 cup roughly; see note 1)
- 3 eggs
- 1/2 cup plain greek yogurt (120 g)
- 1/2 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 1/4 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.
