Here’s my classic recipe for protein pancakes made with oat flour, egg whites and protein powder. The full recipe gives you 40 grams of protein and the pancakes taste delicious.
We are pancake lovers in our house! What I don’t love? Eating pancakes and feeling hungry an hour later. Luckily, I’ve found the solution to this problem… protein pancakes!
They’re super simple to whip up, can be customized with different mix-ins and toppings and are absolutely delicious.
I see this recipe going into a regular rotation on our weekend brunch menu!
Why is Protein Important?
Huge question here! If you’re wondering why I care about protein or why I’m sharing a recipe for pancakes with protein, here’s your answer! Protein is one of the three macronutrients that are necessary for our body’s functions (along with fat and carbohydrates). If you think protein is only necessary for professional athletes or body builders, think again!
Protein is quite the powerhouse. It helps build your bones, muscles, tissues and organs and also keeps those things functioning properly. On a less science-y note, protein helps you feel full and satisfied, helps with cravings and helps maintain your weight.
I love adding protein to meals that would otherwise leave me feeling unsatisfied and hungry a couple of hours later… things that are typically carb-heavy like pancakes, oatmeal and cookies. I have recipes for protein oatmeal and protein cookies, in case you want to check those out as well.
Here’s What You Need
egg whites – a high protein, low calorie option in place of a traditional egg! Instead of breaking apart full eggs and wasting the yolks, I keep a carton of egg whites on hand for these pancakes.
vanilla protein powder – any type of protein powder works! I recommend Nuzest because it’s plant-based and has a short, clean ingredient list. Use code eatingbirdfood for 15% off!
banana – the banana replaces the oil in these pancakes, helps bind the pancakes together and adds a little natural sweetness.
almond milk – just in case your batter is too thick and needs a little thinning. Any milk will work, but I usually use almond milk.
chocolate chips – these are optional, but who doesn’t like chocolate chip pancakes?! I use Lily’s chocolate chips because they are gluten-free, vegan and have zero sugar added.
cooking spray – I like using coconut or avocado oil cooking spray to coat the pan prior to cooking so the pancakes don’t stick.
How to Make These Pancakes Ahead of Time
One of the best things about pancakes? They can be made in advanced and stored for a healthy breakfast all week long! Make the pancakes following the recipe below. Let cool completely and then place in an airtight container – I like to use silicone Stasher bags or glass containers for this! Pro tip: Store each serving in its own container. Store in the refrigerator for up to 7 days or in the freezer for up to 1 month.
When you’re ready to enjoy, you can eat them cold if you’d like but I like to reheat the pancakes by popping them in the toaster oven or microwave for 30 seconds – 1 minute. If frozen, you can thaw them in the fridge or pop in the microwave to thaw and reheat.
cooking spray, I like using coconut or avocado oil spray
In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. I find that a whisk does a great job for mixing in the protein powder.
Stir in the mashed banana, oat flour and add the chocolate chips. If the pancake mixture seems too thick you can add almond milk to thin it out a bit (start with 1 T at a time).
Spray a medium sized non-stick pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancake doesn’t burn. Pour in pancake batter (I used ¼ cup for each) and cook until little bubbles form (about 3-5 minutes).
Make sure the pancakes have set enough before you try flipping them, or else you’ll end up with a scramble. Carefully flip the pancakes over to the other side. Cook until pancakes are done in the middle (typically takes another 2-3 minutes).
Place pancakes on a plate, top with your favorite pancake toppings. I like these with a drizzle of maple syrup, peanut butter and extra chocolate chips. Makes 4-5 pancakes.
Store in the refrigerator for up to 7 days or in the freezer for up to 1 month. When you're ready to enjoy, you can eat them cold if you'd like but I like to reheat the pancakes by popping them in the toaster oven or microwave for 30 seconds – 1 minute. If frozen, you can thaw them in the fridge or pop in the microwave to thaw and reheat.