How To Make Protein Pancakes Recipe with Protein Powder
These protein pancakes are made with 5 simple ingredients and packed with over 40 grams of protein per serving. They are delicious, and fluffy, and will fill you up for the entire morning.
Pancakes are something I adore, but what I don’t love? An hour later, after eating pancakes, I was still hungry. Fortunately, I’ve discovered the answer to this issue: protein pancakes!
With four to five pancakes per serving, this protein pancake ingredients provides more than forty grams of protein! This implies that you won’t feel full after eating a large stack of pancakes because they will keep you full throughout the morning.
They also taste really, really good. They’re fluffy, light, and just right sweet! To be honest, I’m in awe of their excellence.
Protein Pancakes Recipe
Equipment
- Bowl.
- GRINDER
- Nonstick
Ingredients
- 100 grams liquid egg whites
- 30 grams vanilla protein powder
- 2 banana mashed
- 35 grams oat flour
- 10 grams baking powder
- 20 grams almond milk
- 40 grams chocolate chips optional
Instructions
- Use a fork to stir the egg whites and protein supplement in a small bowl until the powder is completely dissolved. I find that whisking in the protein powdered form works really well.
- Add the baking powder, oat flour, and mashed banana and stir. If desired, add the chocolate chips. Almond milk can be added to the pancake mixture to slightly thin it out if it seems too thick.
- Lightly coat a medium-sized nonstick pan with a cooking spray and adjust the heat to low-medium (my stove’s number 3). The secret to preventing the pancakes from burning is to use a lower heat. Add the pancake batter as well as cook for 4–5 minutes, or until small bubbles start to appear.
- Before attempting to flip the pancakes, make sure they have sufficiently set; otherwise, you risk having a scramble. Turn the pancakes over carefully to the other side. Cook for an additional 3 to 4 minutes, or until the center of the pancakes is done.
- Transfer pancakes onto a platter and garnish with your preferred pancake toppings. Add some extra chocolate chips, peanut butter, and maple syrup to these, and I’m in heaven. Yields approximately 5–6 pancakes.
- Keep in the freezer when not in use for up to one month or in the fridge for up to seven days. When it’s time to eat, you can eat the pancakes cold if you’d like, but I prefer to reheat them in the microwave or toaster oven for 30 to 60 seconds. If they’re iced up, you can freeze them in the refrigerator or reheat them in the microwave.
Notes
Nutrition Facts
| Nutrient | Amount |
| Calories | 237 kcal |
| Carbohydrates | 46g |
| Protein | 8g |
| Fat | 5g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 3g |
| Trans Fat | 0.03g |
| Cholesterol | 87mg |
| Sodium | 268mg |
| Potassium | 219mg |
| Fiber | 7g |
| Sugar | 21g |
| Vitamin A | 166IU |
RATING 4.9 (17)
Why You’ll Love These Protein Pancakes
- High protein – These pancakes are a great way to start your day off strong with protein because they contain an impressive 40 grams of protein per serving. They’re also fantastic as a breakfast after a workout.
- Easy to make – All you need are five ingredients to quickly prepare these.
- Feel full longer – These pancakes will keep you fuller for longer than regular pancakes because of their high fiber and protein content, which will help you resist the urge for an early in the morning snack.
Ingredients Needed
- Egg whites – a low-calorie, high-protein substitute for a regular egg! I recommend utilizing a package of egg whites rather than breaking up whole eggs and throwing away the yolks.
- vanilla protein powder – Any kind of powdered protein works! Because Nuzest is a plant-based protein powder with a concise and clear ingredient list, I suggest it. For 15% off, use the code eating bird food.
- banana – In these pancakes, the banana takes the place of the oil. It helps to bind the pancakes jointly and provides a hint of natural sweetness.
- oat flour – You can purchase store-bought oat flour or make your own using my recipe.
- milk – Sometimes your batter needs to be thinned out a bit because it is too thick. Any milk will do, but for a dairy-free option, I typically utilize unsweetened almond milk.
- chocolate chips – Though not required, who doesn’t enjoy chocolate chip pancakes? I use Lily’s chocolate chips since they are vegan, gluten free, and sugar free.
How to Cook Protein Pancakes
Use a fork to stir the egg whites and protein supplement in a small bowl until the powder is completely dissolved. Add the oat flour, mashed banana, and chocolate chips (if using) and stir. Almond milk can be added to the pancake mixture to slightly thin it out if it seems too thick.
Apply cooking spray to a sizable nonstick skillet pan and adjust the heat to low-medium (I use the number 3 on my stove). Add pancake batter and cook for three to five minutes, or until small bubbles start to appear. Turn the pancakes over carefully to the other side. Cook for a further two to three minutes, or until the center of the pancakes is done.
Transfer pancakes onto a platter and garnish with your preferred pancake toppings. Add some extra chocolate chips, peanut butter, and maple syrup to these, and I’m in heaven. i try this cake afther Dutch pancake recipe .
Recipe Substitutions
Egg whites. You may utilize whole eggs in place of egg whites if you don’t have any on hand and don’t want to throw away the yolks. A hundred grams of egg whites should be equal to four or five eggs.
Banana. To replace the mashed banana if you’re not a fan of bananas or don’t have any on hand, you can substitute applesauce.
Protein powder. For this recipe, I used vanilla protein powder, but you can use chocolate protein isolate or any other flavor you like. I used plant-based protein, as I mentioned, but you can use whey or another kind of protein powder; you just might have to change how much milk you use. Try these dairy-free pancakes in place of protein pancakes if you wish to make them without using protein powder.
Flour. Since I haven’t tried an alternative for the oatmeal flour, I can’t say for sure the way the pancakes might turn out if I did.
Baking powder. The pancakes get nice and fluffy as a result.
What to Serve With Protein Pancakes
We frequently eat these pancakes by themselves for breakfast because they contain an impressive forty grams of protein per serving. But these are the things I suggest providing with these pancakes if you’re throwing a brunch or just want a heartier meal:
Quiche. Try this cabbage and feta crustless quiches or this free of dairy spinach quiche to satisfy your savory craving.
Meat. These pancakes would be fantastic served with bacon or some kind of breakfast sausage. Try this tempeh bacon for a plant-based option.
Fruit salad . I adore this basic fruit salad or the fruit salad with mint.
Coffee . For the perfect fall experience, make this pumpkin-spiced latte or my cold brew.
Storing & Reheating
Refrigerator.
Any leftovers can be kept for up to a week in the refrigerator in an airtight container.
Freezer.
I suggest saving in the freezer if you plan to keep it for more than a week! For a maximum of three months, store in a freezer bag or airtight container.
To reheat.
It’s crucial to reheat them, regardless of how you store them! I like to reheat them in my toaster oven, but if time is of the essence, you might try a regular oven or a microwave. Preheat the oven or microwave oven to 300–350°F until the pancakes are heated through.
FAQs
Why are my protein pancakes dry?
On baked goods, whey protein dramatically reduces moisture content. Using a combination of protein powder and a different flour, like almond flour, is one strategy to address this problem.
As an alternative, you can add moisture and keep the pancakes from dripping out by mixing in some plain Greek yogurt with the batter. I’ve found that overcooking these pancakes is the main cause of them becoming dry.
use pea protein powder instead of whey protein powder?
I used only whey protein powder to test this recipe. But, take a look at the comments below. Nicole said she used pea protein powder to make these pancakes, and they were delicious. So feel free to play around with a protein powder that isn’t dairy!
How can you make protein pancakes taste better?
Protein powders with flavors ought to taste good if you use them. But since I use plain, without flavor powder, I lighten the pancakes’ sweetness and add a lot of vanilla extract. They taste great!
Are they like regular pancakes?
No. They’re not your typical pancakes, but they’re still delicious. They are slender and tiny. Try these pancakes made with almond flour if you’re searching for thick chek a banana panckes, important pancakes that have a texture similar to regular ones.
Protein pancakes
With just five basic ingredients, each serving of these high-protein pancakes contains more than forty grams of protein. They’re delicious, fluffy, and will fill you up for the entire morning.
