Best Protein Pancakes
These Best Protein Pancakes transform your morning routine into fuel-powered success without tasting like gym punishment. Fluffy clouds of protein-packed goodness meet natural banana sweetness and warm cinnamon comfort it's the breakfast that keeps you satisfied for hours while making meal prep feel like a win instead of a chore, proving healthy eating doesn't mean sacrificing flavor or spending your morning in the kitchen.
Print Pin Servings: 4 servings
Calories: 180kcal
Cost: $4.75
Equipment
- 1 High-speed blender Essential for smooth batter without lumps
- 1 non-stick skillet or griddle Medium-low heat prevents burning protein powder
- 1 Flexible spatula For gentle flipping without deflating texture
- 1 Measuring cups and spoons Accurate measurements ensure consistent results
Ingredients
- 1 scoop vanilla protein powder 30g
- ½ cup rolled oats or oat flour
- 1 medium ripe banana
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup Greek yogurt optional for creaminess
- ¼ cup blueberries or chocolate chips optional
Instructions
- Add liquid ingredients to blender first: almond milk, eggs, banana, vanilla extract. Pulse until smooth and banana is completely incorporated. Add dry ingredients: oats, protein powder, baking powder, cinnamon, salt. Blend on low speed just until combined. Don't overmix - protein powder develops tough texture when overworked. Stop as soon as everything's incorporated.
- Let batter sit 5-10 minutes after blending. Protein powder absorbs liquid slowly - skip this and you get thin, crepe-like failures. Batter should be thick but pourable, like regular pancake batter. Add a splash more milk if too thick after resting.
- Heat non-stick skillet over medium-low heat. Protein burns easily at medium-high. Lightly grease with coconut oil or cooking spray. Pour ¼ cup batter per pancake. Don't spread it - let it settle naturally. Cook 2-3 minutes until edges set and bubbles form.
- Flip gently when bubbles pop and stay open on the surface. Cook another 2-3 minutes until golden brown. Don't press down with spatula - that deflates the fluffy texture. Keep finished pancakes warm in 200°F oven while cooking remaining batches.
Notes
The secret to perfect protein pancakes lies in respecting how protein powder actually behaves it's not just flour with extra macros, it's chemistry that needs lower heat, proper resting time, and gentle mixing. This isn't fitness fuel you're forcing down, it's genuinely delicious breakfast that happens to pack 12g protein per serving and keeps you full until lunch without the mid-morning crash.
Nutrition
Serving: 1pancakes | Calories: 180kcal | Carbohydrates: 20g | Protein: 12g | Fat: 6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 220mg | Potassium: 285mg | Fiber: 3g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1.8mg