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Plate with protein pancakes topped with maple syrup, peanut butter and chocolate chips. Glass or orange juice is next to the plate of pancakes.
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4.03 from 34 votes

Protein Pancakes

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.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Breakfast
Cuisine: American
Keyword: protein pancakes
Servings: 2
Calories: 253kcal

Ingredients

  • ½ cup liquid egg whites
  • 1 scoop (25 grams) vanilla protein powder
  • 1 banana, mashed
  • ¼ cup oat flour
  • 1-3 Tablespoons almond milk
  • ¼ cup chocolate chips if desired
  • cooking spray I like using coconut or avocado oil spray

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.
    Whisk mixing ingredients for protein pancake batter.
  • 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).
    Pancake batter with mashed banana, oat flour and chocolate chips added before getting mixed in.
  • 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).
    Cast iron skillet with three protein pancakes and a spatula lifting one up.
  • 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.

Nutrition

Serving: 1/2 recipe with chocolate chips | Calories: 253kcal | Carbohydrates: 33g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 354mg | Potassium: 422mg | Fiber: 6g | Sugar: 8g