These healthy high protein pancakes are made with 5 simple ingredients and packed with over 40 grams of protein per serving. They’re fluffy, delicious and will keep you energized and feeling full all morning long.

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 loaded with over 40 grams of protein per serving!

Why You’ll Love This Recipe

• High protein – With a whopping 40 grams of protein per serving, these pancakes are a fantastic way to start your day!
• Easy to make – These pancakes come together in no time with just 5 main ingredients.
• Healthy – These pancakes are dairy-free, gluten-free, made with nutritious ingredients and naturally sweetened with banana. They also provide complex carbohydrates, essential proteins and healthy fats that give you balanced nutrition.
• Feel full longer – Thanks to the high protein and fiber content, these pancakes will keep you satisfied much longer than traditional pancakes, helping to curb mid-morning snack cravings.

Ingredients Needed

• 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 protein powder 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.
• oat flour – you can use my oat flour recipe or buy store-bought oat flour.
• almond milk – just in case your batter is too thick and needs a little thinning. Any milk will work, but I usually use unsweetend almond milk for a dairy-free option.
• 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.

How to Make Protein Pancakes

Step 1: In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved.

Step 2: Stir in the mashed banana, oat flour and add the chocolate chips, if using. If the pancake mixture seems too thick you can add almond milk to thin it out a bit (start with 1 tablespoon at a time).

Step 3: Spray a large nonstick skillet pan with cooking spray (or you can use an oil like coconut oil) 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).

Step 4: 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).

Step 5: 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.

Recipe Substitutions

Flour – I haven’t tried a substitute for the oat flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out.

Egg whites – If you don’t have egg whites on hand and don’t want to waste the yolks you can use whole eggs instead. 3-4 eggs should be equivalent to 1/2 cup egg whites.

Banana – If you’re not a banana fan or don’t have any on hand you can use 1/2 cup applesauce instead of the mashed banana.

Protein powder – I went with a vanilla protein powder for this recipe, but feel free to use chocolate protein powder or your favorite flavor. I used a pea protein powder, but whey protein powder or hemp protein powder should work in this recipe. The flavor might just change slightly. If you want to make protein pancakes without protein powder try making these cottage cheese pancakes instead.

Flavor enhancers – Feel free to add different flavor enhancers like cinnamon or vanilla extract to the batter.

Topping & Mix-in Ideas

I love this protein pancake recipe as is, but feel free to add your favorite pancake mix-ins and toppings!

• Maple syrup – can you have pancakes without maple syrup?! I think not! My husband is a big fan of bourbon barrel-aged maple syrup.
• Fresh berries – I love mixing fresh blueberries right into the batter or topping the pancakes with fresh berries when serving. They add a pop of color and such good flavor!
• Chocolate chips – mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s chocolate chips as they are dairy-free and low sugar!
• Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup!
• Nuts – for some crunch top your pancakes with chopped nuts like pecans, walnuts or almonds.
• Greek yogurt – For an extra protein boost, add a dollop of Greek yogurt or your favorite plant-based yogurt on top. It creates a beautiful contrast with the warm pancakes and can be sweetened with a bit of honey or maple syrup.

What to Serve With Protein Pancakes

Since these pancakes are loaded with 40 grams of protein per serving we often eat them on their own for breakfast. But if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with these pancakes:

• Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
• Meat – some sort of breakfast sausage and/or bacon would be delish paired with these pancakes. For a vegan option try this tempeh bacon.
• Fruit salad – I love this fruit salad with mint or this simple fruit salad.
• Coffee – make my cold brew or this pumpkin spice latte for the ultimate fall experience.
• Fun drink – make these mimosas or bellinis for a fun adult beverage.

Storing & Reheating

Refrigerator – Store any leftovers in an airtight container in the fridge for up to one week.

Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months.

To reheat – No matter how you store them, the reheating process is important! I like to heat them in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until pancakes are warm. 

Protein Pancake FAQ’s

More Pancake Recipes to Try

• Healthy Pumpkin Pancakes
• Banana Pancakes for Babies
• Greek Yogurt Pancakes
• Overnight Oatmeal Pancakes
• Cottage Cheese Pancakes

Popular Protein Recipes

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Check out my roundup of high protein snack recipes and high protein vegetarian recipes.