If you want a breakfast that gives you energy and keeps you full, these protein pancakes are perfect. They are thick, fluffy, but made without flour. That means more protein, more fiber, and less empty carbs. For many people in the USA and UK who like fitness or healthy food, this is a great change from cereal or toast.
Cooking pancakes often takes time or special ingredients but this recipe is simple. You just need oats, eggs, protein powder, yogurt, and a few basic items. No waiting for dough to rest, no mixing bowls full of flour mess. In about six minutes you can have hot, fresh pancakes that taste good.
These pancakes can be customized. You can add fruit, chocolate chips, or nuts. You can freeze them or make ahead and reheat. They work well for busy mornings, for meal prepping, or even as a sweet but healthy snack.
Ingredients (makes about 8 pancakes)
Here is what you need:
- Rolled oats (old fashioned oats)
- Baking powder
- Protein powder (whey, casein, or plant-based)
- Three small eggs
- Greek yogurt
- Vanilla extract
- Maple syrup
- Coconut oil
How to Make Protein Pancakes
- First grind the oats in a blender until they become a flour-like texture.
- Add baking powder, protein powder, Greek yogurt, eggs, vanilla, maple syrup, and coconut oil. Blend again until batter is smooth. Don’t overmix.
- Heat a non-stick skillet over medium-high heat. Add a little coconut oil so pancakes don’t stick.
- Pour about quarter cup of the batter onto the skillet for each pancake. Cook one side until you see bubbles forming on the top.
- Flip carefully and cook the other side about one minute until golden.
- Repeat with the rest of the batter.
Nutrition (approx per pancake)
- Calories: ~ 159 kcal
- Protein: ~ 10 g
- Fat: ~ 4 g
- Carbohydrates: ~ 22 g
- Fiber: ~ 3 g
Tips & Variations
- Use medium heat so pancakes cook through without burning outside.
- Cover the skillet when cooking can help them puff up more.
- If batter is too thick, add a bit of milk to loosen it.
- Try adding mix-ins like berries, nuts or chocolate chips for variation.
- For dairy-free version use dairy-free yogurt and a plant-based protein powder.
How to Store Leftovers
- In refrigerator: store in airtight container for about 4-5 days.
- Freezer: freeze pancakes separately with parchment paper between them so they don’t stick. You can freeze for about 1-2 months.
- Reheat: microwave for a short time or use toaster oven until warm.
Serving Ideas
- Top pancakes with fresh fruit like strawberries, banana slices, or berries.
- Drizzle with maple syrup or honey.
- Add a dollop of yogurt or nut butter for more protein.
- Serve with coffee or tea for breakfast, or even as a dessert with whipped cream.
FAQs
1. What kind of protein powder works best
Whey or casein protein powders give lighter texture. Plant-based ones are okay but may make pancakes denser.
2. Can I make this gluten free
Yes if your oats are certified gluten-free and your protein powder is free of gluten.
3. How do I prevent pancakes from being rubbery
Don’t overmix the batter. Also cook on medium heat, not high.
4. Can I use non-dairy yogurt
Yes. Use almond, coconut, or soy yogurt for dairy-free option.
5. Can I make them sweeter if I like dessert style
Yes add more maple syrup, or add fruit or chocolate chips.
6. Are these pancakes good for meal prep
Yes super good. You can make a batch, store, and reheat later.
7. Can kids eat these
Yes, they are mild and sweet naturally. Just ensure protein powder flavour is mild.
8. How many pancakes does this recipe make
It makes about eight pancakes.
9. Can I double or halve the recipe
Yes, you can change quantities easily. Just keep ratios same.
10. What is the best way to reheat leftover pancakes
Use toaster or oven for crisp exterior. Microwave works but they get softer.
