Kickstart your mornings with this healthy protein pancakes recipe. Made with just 5 easy ingredients, they have no eggs and no banana in them, and yield filling and delicious pancakes.
Having a protein-packed breakfast helps keep me energized for the day ahead.
I never used to be someone who ate protein with breakfast, often choosing cereal or toast. While quick and easy, I was always hungry two hours later. Since proactively eating high protein breakfasts, I’m more satisfied and full for hours.
Why you’ll love this recipe
- No eggs or banana needed. Unlike most protein pancakes, these have no banana or eggs out there.
- 5 ingredients only. Simple and easy ingredients that you probably have in your pantry right this second!
- Ready in 5 minutes. Seriously, it would take you longer to toast some bread.
- Vegan and gluten free. Naturally vegan (no dairy or eggs) and easily made gluten free.
These pancakes are so quick and easy to make, and tick all the boxes- thick, fluffy, and naturally sweetened. I sometimes pair it with a protein shake for the ultimate breakfast!
How to make protein pancakes
- Self rising flour– A combination of all-purpose flour, baking powder, and salt. You can buy it pre-made in the grocery stores or make your own.
- Protein powder– Brown rice protein powder is preferred, as it yields fluffy and thick pancakes.
- Sweetener OR sugar– Any zero calorie sweetener works, or white, brown, or coconut sugar.
- Apple cider vinegar– Mixed with the milk to curdle.
- Milk– I used unsweetened almond milk, but any milk works.
Mix the dry ingredients: Combine the dry ingredients in a small bowl and whisk together until combined.
Mix the milk and vinegar: Add the milk and vinegar to a bowl and let it sit for five minutes, to curdle.
Create the batter: Combine the wet and dry ingredients until a smooth batter remains.
Cook the pancakes and serve: Cook the pancakes in 1/4 cup portions over medium heat, flipping halfway through. Serve warm with maple syrup and your favorite toppings.
Tips for success
- Cover the pancakes as they are cooking. Trapping the heat in the saucepan will help the pancakes puff up and be extra thick and fluffy.
- Protein powder types matter. If the protein powder you’ve used is whey protein or isolate protein, you may find your pancakes will be thinner and flatter.
- Always grease the pan before adding the pancake batter. We don’t want pancakes stuck on it!
Ways to add more protein to pancakes
Protein powder isn’t the only way to add protein to pancake batter. Here are some other ideas-
- Cottage cheese– Non-fat cottage cheese (smooth or blended) adds 15-20 grams of protein per serving, with no cheesy flavor.
- Silken tofu– Smooth silken tofu acts similar to cottage cheese.
- Greek yogurt– Non-fat or low fat Greek yogurt packs in over 20 grams of protein per serving (one cup).
- Eggs– Whole eggs or egg whites can add a healthy and delicious boost of protein. Opt for whites for minimal calories.
- Nuts and nut butter– Peanut butter, almond butter, and other nut or seed butters add healthy fats and 10-12 grams of protein per serving.
- Chocolate chip– Fold through some chocolate chips. Skip the sugar by using sugar free chocolate chips.
- Blueberry– Add half a cup of fresh or frozen blueberries.
- Apple cinnamon– Finely dice a small apple and add it to the batter, along with a few shakes of cinnamon.
- Banana– Add half a mashed banana.
- Maple walnut– Fold through 1/2 cup chopped walnuts and drizzle with plenty of maple syrup.
Storing, freezing, and make ahead instructions
- To store: Make a double batch of protein pancakes and store leftovers in a sealable container or covered, for up to 1 week. Batch cook these pancakes to have breakfast sorted for the week!
- To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
- Make ahead: Do not prepare the pancake batter in advance, as it will thicken up and be difficult to work with. Instead, make the pancakes and reheat them when ready to enjoy.
- To reheat: Microwave pancakes for 10-20 seconds, until warm.
More healthy pancake recipes to try
Frequently Asked Questions
If you are looking for a filling and healthy breakfast, protein pancakes are a fantastic option. Not only do they combine protein and carbs, but top them with some peanut or almond butter to hit the three main macronutrients!
Eating anything in excess will make you fat. However, compared to a stack of traditional pancakes, protein pancakes are a much healthier option.
The main difference between regular pancakes and protein pancakes is the protein content. A standard serving of pancakes usually contains 3-4 grams of protein. However, protein pancakes usually contains at least 10 grams of protein per serving.
Protein Pancakes (No eggs or banana!)
- In a small bowl, whisk together the dry ingredients. In a separate bowl, whisk together the milk and apple cider vinegar and let it sit for 5 minutes, to curdle.
- Combine the wet and dry ingredients and mix until a smooth batter remains.
- Add oil to non-stick pan and place it over medium heat. Once hot, pour scant 1/4 cup portions of the batter and then cover the pan. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for a minute. Repeat until all the batter is used up.
- Serve the pancakes immediately.