Perfect, fluffy protein pancakes made without bananas, refined sugar, or flour! Made with protein powder, eggs and greek yogurt, these pancakes pack 31 grams of protein and are going to fuel you through your morning!
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.
These protein pancakes are fluffy and light have no bananas (unlike 99% of the protein pancake recipes out there!) will fill you up.
Protein Pancake Ingredients:
- Rolled oats
- Protein powder– I recommend a Level-1 Blueberry 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
- Vanilla extract– to give a bit more flavor
- A touch of water
For this recipe, you are going to need a blender… but just a standard blender will work.
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!
Frequently Asked Questions
- 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. They can also be frozen for up to 3 months.
2. 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 1st Phorm, Level-1). 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.
Blueberry Protein Pancakes
Ingredients
- 1.5 Cup Rolled oats (135 g)
- 3 Tsp Baking powder
- 1 Scoop whey protein powder
- 3 eggs
- 0.5 Cup Nonfat plain greek yogurt (120 g)
- 1 Tsp Vanilla extract
- 1 Tbsp 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!