Best Protein Pancakes Recipes

EASY PROTEIN PANCAKES

Steps:

• Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
• Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.

PROTEIN PANCAKES

Steps:

• 1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
• 2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
• 3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.
• 1. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
• 2. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds.

VANILLA PROTEIN PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mix oat flour, protein powder, baking powder, and cinnamon until fully blended.
• Add egg whites and Greek yogurt to the bowl and mix until a batter-like consistency is reached.
• Melt coconut oil in a skillet over medium-high heat and wipe down to prevent the pancakes from sticking.
• Pour in some batter and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked through.
• Top your pancake stack with bananas, blueberries, or honey.
• Enjoy!

VANILLA CINNAMON PROTEIN PANCAKES

Steps:

• Combine egg whites, oatmeal, cottage cheese, protein powder, stevia, vanilla extract, and cinnamon in a bowl. Mix well.
• Heat a skillet over medium-high heat. Spray with cooking spray. Pour 1/3 cup batter into the skillet; flatten batter using the back of a measuring cup. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with the remaining batter.

BANANA CHOCOLATE CHIP OATMEAL PROTEIN PANCAKES

Steps:

• Mix oats, flour, protein powder, and cinnamon together in a bowl.
• Place bananas, milk, eggs, brown sugar, and vanilla extract in a blender; blend until smooth. Slowly add oats mixture to banana mixture while blender is running until batter is smooth.
• Heat a skillet or griddle over medium-low heat; add butter. Pour batter over hot butter, about 1/4 cup per pancake; dot with chocolate chips. Cook until pancakes begin to bubble and edges are dry, 3 to 5 minutes. Flip and cook until other side is done, 3 to 5 minutes more.

GLUTEN-FREE COCONUT PROTEIN PANCAKES

Steps:

• Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
• Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
• Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.

KETO PEANUT BUTTER-PROTEIN-CHOCOLATE CHIP PANCAKES

Steps:

• Combine heavy cream, eggs, almond milk, peanut butter, chocolate-flavored protein powder, and egg white protein powder in a bowl using an electric hand blender.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and add a few chocolate chips to each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.

BANANA PROTEIN PANCAKES

Steps:

• Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.

HIGH-PROTEIN GINGERBREAD PANCAKES RECIPE BY TASTY

Steps:

• In a blender, combine the eggs, cottage cheese, molasses, honey, vanilla, oat flour, baking powder, ginger, nutmeg, cinnamon, allspice, cloves, and salt. Blend until well combined.
• Pour the mixture into a medium bowl and fold in the chia seeds.
• Heat the oil in a large skillet over medium-high heat. Pour ¼ cup of batter into the pan and cook for 3 minutes, until bubbles start to form and the edges become golden brown. Flip and cook for 3 minutes more, until golden brown on the other side. Repeat with the remaining batter.
• Top the pancakes with whipped cream, orange segments, and your sweetener of choice.
• Enjoy!

PEANUT BUTTER BANANA PROTEIN PANCAKES

Steps:

• To a medium bowl, add the pancake mix, water, and banana, and whisk to combine; don't overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
• Heat a griddle to 375 degrees F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.
• Add slightly less than 1/4 cup batter per pancake onto griddle.
• Cook pancakes about 2 minutes per side, or until golden brown, turning once. Place pancakes on a serving platter or plates; set aside.
• To a microwave-safe glass measuring cup or bowl, add the maple syrup and peanut butter and heat for 30 to 60 seconds, or until mixture is warmed through and can be stirred smooth. Drizzle over the pancakes and top with chocolate chips.

BLUEBERRY PROTEIN PANCAKES

Steps:

• Heat a nonstick griddle to medium-high heat.
• Add oats, banana, eggs, egg whites, baking soda and protein powder to a blender and blend until smooth.
• Add blueberries to blender and pulse a few times to blend in.
• Spray griddle with nonstick cooking spray.
• Pour 1/3 cup of batter onto the griddle for each pancake.
• Flip after 2-3 minutes or until the side on the griddle is golden brown.
• Cook another 1-2 minutes.
• Remove from heat and serve with maple syrup, if desired.
• Nutrition information does not include syrup.

GLUTEN FREE PROTEIN PANCAKES

Steps:

• Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
• Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

WHOLE WHEAT PROTEIN PANCAKES

Steps:

• heat griddle to about 360f degrees
• add all dry ingredients to large bowl and mix well.
• in seperate bowl, mix egg, oil, and milk well.
• add wet and dry ingredients and mix well.
• cook on each side for about 4 minutes or until golden brown.
• makes about 4 to 5 4" pancakes.

HELEN'S HIGH-PROTEIN LOW-CARB PANCAKES

Steps:

• Mix all ingredients together and stir well. (Optional: You may also add one packet of artificial sweetener if you are accustomed to recipes that call for sugar.).
• Spoon onto preheated, oiled griddle and cook as usual.
• Serve with butter and low-carb syrup, or sour cream and berries.
• Note: If you want the batter a little thinner, stir in water, 1 tablespoon at a time. Batter will thicken as it sits, so if you refrigerate it till the next day, you will probably need to thin it. If the batter is too thin, stir in a little more flax.
• Also note: Flax seed should always be fresh ground (keep a dedicated coffee grinder for this purpose) or stored in the freezer. You may use either regular (brown) flax, or golden flax, which produces a lighter texture and color. You can often get it in bulk bins at your health food store for a great price.

LEAN PROTEIN PANCAKES

Steps:

• TO MAKE THE MIX:.
• Grind oats in a food processor or use an equal weight of oat flour.
• Measure all ingredients into an air tight container, shake or whisk until well combined.
• TO MAKE 1 LARGE PANCAKE:.
• Combine 1/4 cup of egg substitute and 1/2 cup of buttermilk or water a two cup liquid measure. Allow to stand at room temperature for 10-20 minutes.
• Optionally you can add a tablespoon of sugar free strawberry/apricot preserves (10 calories) to the mix. If not using buttermilk I sometimes add a couple tablespoons of nonfat-no sugar added yogurt to the egg mix as well. It gives them a much better texture and taste. Note: Go for the buttermilk, the fat free variety is only 45 cals per 1/2 cup. It adds some protein and makes the pancakes taste better and have a way better texture.
• Wipe a 8 to 10 inch non stick skillet with a very thin coat of safflower or olive oil.
• Heat pan to medium/medium high heat (I use a setting of 8 out of 12 on my electric stove).
• Add about 2/3rds cup of the pancake mix to egg mixture and gently combine. You may need a bit more, depending on the protein powder that you used. Some absorbs more liquid than others.
• Don't mix it vigorously or you'll have a dense, flat pancake.
• Add more water if necessary to make a medium batter.
• The thinner the batter the thinner and more dense the pancake will be.
• I prefer to keep my as thick as possible, the batter just barely pours out of the cup.
• Fold in nuts (optionally you can use a teaspoon of nut oil or 1 ½ teaspoons of peanut butter added to the liquid ingredients).
• Immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side.
• Serve with diabetic (sugar free) maple syrup (10 calories per serving), or, my favorite is to ladle a tablespoon of flax oil on top.

FLUFFY PROTEIN COTTAGE CHEESE PANCAKES

Steps:

• In a large bowl blend the dry ingredients.
• in blender add the wet ingredients, puree until smooth. (or you can whisk the wet ingredients. But I don't like the cottage cheese to be chunky in the pancakes, so I blend it in the blender.) Mix together the wet and dry ingredients and let sit fo about 20 minutes.
• heat a large frying pan over medium heat. Spray with cooking spray.
• Pour 1/3 cup into hot pan and cook until almost dry on the top. If underside gets too brown, turn down heat. These are very hard to turn if they are not cooked enough on the first side. Flip and cook until the middle is no longer wet.
• Layer on a plate and cover tightly. These stay in the fridge well.

PROTEIN-PACKED VEGAN PANCAKES

Steps:

• Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
• Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
• Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

ZUCCHINI PROTEIN PANCAKES

Steps:

• Place oats in a blender; blend until gritty, 3 to 4 pulses. Transfer oats to a bowl.
• Stir zucchini, egg, coconut flour, protein powder, and stevia into oats; mix well to combine into a batter.
• Heat a skillet over medium heat; spray with cooking spray. Pour batter into skillet; cook until edges look dry, about 3 minutes. Flip; cook for 2 minutes.

TASTY PROTEIN PANCAKES

Steps:

• Stir flour, baking soda, cinnamon, and salt together in a large bowl.
• Whisk cottage cheese, milk, eggs, and oil together in a separate bowl. Pour into the flour mixture; whisk until batter is just combined; it will be thick.
• Heat an oiled griddle over medium-high heat; when a water drop on the surface dances and sizzles, it's ready. Drop 1/4 cup batter onto the griddle. Cook until golden brown and bubbles break the surface, 1 to 2 minutes. Turn and cook until set, about 1 minute more. Repeat with remaining batter.

POWER-UP PROTEIN PANCAKES

Steps:

• Combine oats, almond flour, coconut flour, protein powder, chia seeds, flax seed meal, baking powder, salt, and cinnamon in a medium bowl.
• Combine water, milk, eggs, 1 tablespoon coconut oil, and vanilla in a small bowl. Mix into dry ingredients.
• Heat 1 teaspoon coconut oil in a nonstick pan over medium heat. Pour 1/3 cup batter into the pan. Spread out with the back of a spoon if needed. Add some of the blueberries. Cook for about 2 minutes. Flip with spatula. Cook for additional 2 minutes. Remove to a plate and continue with remaining batter, adding more oil if needed.