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.
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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
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.
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!)
- 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
- 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.
- 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.