I’ve already shared healthy spinach oatmeal pancakes, but for those wanting to boost their protein intake, these homemade protein pancakes are a great and easy option. They provide a whopping 30 grams of protein per serving and are perfect for keeping you feeling full for longer.
Ingredients
Protein powder: You can use a regular plain protein powder (I usually use whey protein powder) or homemade protein powder. Absorbency levels change, though, so you may need to add milk to the batter – especially if using a plant-based protein powder. Oat flour: These add extra fiber, nutrients, and “body” to the recipe. If needed, make your own by grinding the oats in a processor or coffee/spice grinder. Baking powder: This leavening agent is key to achieving the best fluffy American pancake-style consistency. Sugar: You can use regular white sugar, unrefined raw cane sugar or coconut sugar, or even a sugar alternative, like erythritol – added to taste. Salt: Just a pinch to balance and enhance the flavors. Natural Yogurt: This adds moisture and even more protein. You can use regular or low-fat yogurt. Eggs: Use room-temperature eggs for binding, structure, and added protein. Butter: Or cooking spray/oil to cook the pancakes. Coconut oil or ghee also work. Vanilla extract.
Instructions
Prepare the batter: First, mix all the dry ingredients (protein powder, oat flour, baking powder, sugar, salt) in a bowl and mix the wet ingredients (yogurt, eggs, vanilla extract) in another bowl. Then combine them. Do not over-mix the batter – it’s normal to be slightly lumpy. Meanwhile, heat a skillet or griddle pan over medium to medium-low heat and add butter or some cooking spray. Cook the pancakes: Once pre-heated, pour about ¼ cup (or 3 Tbsp) of the batter into the pan, making multiple if the pan is large enough. Cook the pancakes until small bubbles form on the top and the edges set on the uncooked side. That took 40-60 seconds for me, but can take 2-3 minutes over a lower heat. I prefer to use a small pan and fill the entire base with batter. If you’re making a large batch, though, feel free to use a griddle pan. Then, flip the pancakes and cook for just another 15-20 seconds – or until golden. Adjust the heat accordingly if they’re browning too quickly or not quickly enough. Repeat with the remaining batter, and enjoy with all your favorite toppings!
Experiment with toppings
Choosing your toppings is one of the best things about serving up a steaming stack of warm, fluffy pancakes:
A pat of butter Maple syrup or honey Nut butter – like almond butter or peanut butter (for extra protein) A sprinkle of cinnamon and/or powdered sugar Some chopped nuts, cacao nibs, chocolate chips, shredded coconut, etc. Healthy homemade Nutella (chocolate hazelnut spread) Fruit compote/curd Whipped cream OR whipped coconut cream Greek yogurt (or coconut, almond, or soy yogurt) with berries A scoop of ice cream.
Top tips
Use high-quality protein powder: The protein powder makes up the dominant flavor in these pancakes, so use one you like the flavor of. I also prefer to use one that’s as natural as possible, without tons of fillers and chemicals. Don’t over-mix the batter: Stir it until the ingredients are only just combined – a few lumps are fine. Overworking the batter can lead to tough pancakes. For uniform pancakes: Use a small, non-stick pan for perfectly even, uniform pancake shapes (that don’t require lots of oil or butter). Pre-heat the pan: This is essential to prevent sticking and ensure the protein pancakes cook evenly. Adjust the heat accordingly, if necessary. Use medium heat: This will ensure the pancakes are fluffy and golden brown without burning or becoming overly crisp. Flip them at the right time: When bubbles come to the surface, the edges look a little dry, and the underside is golden – it’s the perfect time to flip the pancake/s. For fluffier pancakes: Whip the egg whites and fold them back into the batter for the best, heavenly, fluffy, thick protein pancakes. The protein content differs: Note that the exact amount of protein per serving will vary based on the exact protein powder used.
Storage instructions
In the fridge: Allow the pancakes to cool, then store them in an airtight container (or wrapped) for 3-4 days in the refrigerator. Have any leftover pancake batter? Cover the bowl with a lid/plastic wrap and store it in the fridge for 1-2 days. Bring it back to room temperature for 15-20 minutes before cooking the pancakes. In the freezer: Allow the pancakes to cool, then spread them in a single layer across a baking tray, not touching. Flash freeze until solid (2-3 hours), then transfer them to a freezer-safe container/Ziplock bag for up to 2 months How to reheat: leave them to thaw in the refrigerator overnight or reheat them from the freezer:
In a microwave (in 30-second increments) A toaster oven (on the defrost setting) In the oven (stacked and wrapped in foil at 350F/175C for 10-15 minutes).
More high-protein recipes
Almond cacao protein balls Protein waffles Chia pudding Protein smoothie
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
