These protein-rich pancakes are fluffy, delicious, and incredibly easy to whip up!
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This recipe is…
These protein pancakes are really delicious, y’all. One of the things that I appreciate the *most* about this recipe is how similar it is in texture to traditional pancakes. While a lot of protein pancake batter is lumpy (and the resulting “pancakes” are super flat), both the batter and finished cakes here are exactly what you’d expect from good ole Saturday morning pancakes. Because of this, you can totally get away with making these for the entire family, and receive only appreciative oohs and aahs all breakfast long!
What’s the difference between protein pancakes and regular pancakes?
The biggest difference here is simply the amount of protein present in each option. Protein pancakes are protein-rich (the exact amount of protein will vary based on what kind of protein powder you’re using and whether you use 1 scoop or 2), while regular pancakes tend to be quite low in protein and higher in carbohydrates instead.
The ingredients here are pretty simple! Here’s everything you’ll need:
- Oat Fiber – to start, you’ll need a ½ cup of oat fiber. Oat fiber is a low-carb, fiber-rich (hence the name) ingredient that helps make the pancakes more traditional in texture without the use of flour.
- Protein Powder – to bulk up the protein content in these cakes, you’ll need 1-2 scoops of protein powder. Pictured here are two scoops of Clean Simple Eats vanilla protein — we highly recommend it if you’re looking for a clean whey protein option!
- Milk – a ½ cup of milk (dairy or non-dairy) thins the batter out to a more typical pancake batter consistency.
- Banana – 1 banana goes into the mix to help hold everything together, add to the total volume of pancake batter, and naturally sweeten the cakes.
- Egg – 1 egg (along with the banana) binds all of the other ingredients together!
- Ground Flax – you’ll also need 2 tablespoons of ground flax.
- Baking Powder – 2 teaspoons of baking powder go into the batter to help the pancakes to rise just a tinge.
- Vanilla Extract – 1 teaspoon of vanilla extract gives the finished pancakes a delicious, subtle hint of vanilla.
- Salt – a ¼ teaspoon of salt goes into the mix to counter any sweetness and enhance the rest of the flavors!
- Double the recipe: if you’re making pancakes for a crowd, double (or even triple!) the recipe. This is a super easy modification that won’t require ANY adjustments to the method.
- Use your favorite protein powder: while this recipe was tested with Clean Simple Eats vanilla protein (it’s really yummy, y’all), you can absolutely use any protein powder that you have on hand. Vanilla, chocolate, or any other flavor will work great.
How to Make
These pancakes aren’t *quite* as simple as just-add-water store-bought mixes, but it’s pretty darn close. Here’s how you’ll bring this recipe together:
- Blend – to start, add the oat fiber, protein powder, banana, egg, milk, ground flax, baking powder, vanilla extract, and salt to a blender and blend until completely smooth.
- Cook – dollop a ¼ cup-worth of pancake batter onto either a 275°F griddle or a skillet on the stovetop over low heat. Cook for 2 minutes, then flip once golden, and cook for another 2 minutes on the other side.
- Serve – top with your favorite pancake toppings, serve, and enjoy!
How to Top These Easy Protein Pancakes
Top your protein pancakes with ALL of your favorite traditional pancake toppings. Pictured here are peanut butter and chocolate chips, but truly, any toppings you love will do. Keep things super traditional with butter and maple syrup or try something new! One of my favorite pancake topping combos is a smear of plain Greek yogurt and a sprinkle of granola…YUM!
Frequently Asked Questions
YES! This recipe actually does call for scooping protein powder straight into the batter. This, of course, helps to really boost the protein content!
Any protein powder you love will work great in this recipe. My personal recommendation is Clean Simple Eats whey protein powder; it’s made with super simple ingredients and includes a whopping 18 grams of protein and just 1 gram of sugar per scoop. For more protein powder recommendations, find our full guide here: Healthiest Protein Powder – Our Top Picks.
From start to finish, one batch shouldn’t take more than about 20 minutes. Do keep in mind that these pancakes take slightly longer to cook than traditional cakes, but keeping the heat nice and low will help them to cook through completely without burning on the outside.
The biggest secret here is the use of oat fiber! It really helps to give a more bread-like texture to the cakes while still keeping their high-protein, low-carbohydrate profile.
You’ll know that your protein pancakes are done when they’re golden brown on the outside. This should take about 2 minutes over low heat per side.
These cakes are actually sweetened with banana rather than traditional sugar — I find that the use of banana adds delicious flavor, texture, and moisture to the cakes!
Whenever you’d like! These cakes are a perfect high-protein replacement for traditional cakes, so incorporate them whenever you’d like to add a bit more protein to your delicious, seemingly indulgent breakfast!
- ½ cup oat fiber
- 1-2 scoops protein powder adjust nutrition accordingly
- ½ cup milk dairy or non-dairy
- 1 banana
- 1 egg
- 2 tablespoons ground flax
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Add the oat fiber, protein powder, banana, egg, milk, ground flax, baking powder, vanilla extract, and salt to a blender and blend until completely smooth.
- Dollop a ¼ cup-worth of pancake batter onto either a 275°F griddle or a skillet on the stovetop over low heat. Cook for 2 minutes, then flip once golden and cook for another 2 minutes on the other side.
- Top with your favorite pancake toppings, serve, and enjoy!