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A stack of protein pancakes on a plate topped with fresh blueberries, nut butter, and maple syrup.
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4.47 from 64 votes

Protein Pancakes

These 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 feeling full all morning long.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Breakfast
Cuisine: American
Keyword: protein pancakes
Servings: 1 (4-5 pancakes)

Ingredients

Instructions

  • 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.
    A woman's hand uses a metal whisk to create a protein pancake batter.
  • Stir in the mashed banana, oat flour and baking powder. Add the chocolate chips, if desired. If the pancake mixture seems too thick you can add almond milk to thin it out a bit (add 1 T at a time).
    A woman's hand uses a metal whisk to create a protein pancake batter.
  • 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 pancakes don't burn. Pour in pancake batter (I use ¼ cup for each) and cook until little bubbles form (about 3-5 minutes).
    Protein pancake batter in the shape of a pancake cooking in a cast iron skillet.
  • 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).
    A protein pancake with a golden crisp finish in a cast iron skillet.
  • 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.

Notes

  • 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 sued a pea protein powder, but whey protein powder or hemp protein powder should work in this recipe. The flavor might just change slightly.

Nutrition

Serving: 4-5 pancakes (w/o chocolate chips) | Calories: 386kcal | Carbohydrates: 49g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 443mg | Fiber: 6g | Sugar: 15g