Protein Pancakes

This Protein Pancake recipe is the best healthy high-protein breakfast – gluten-free banana protein pancakes with 30 grams of protein per serving and NO protein powder – only fresh, whole food ingredients. Serve them with fresh fruit and Greek yogurt for even more protein!

 

Estimated reading time: 10 minutes

Whether or not breakfast is the most important meal of the day, it’s certainly the most delicious! We love a good breakfast recipe – especially a healthy one. This Protein Pancakes recipe is our absolute favourite healthy breakfast, and with 30 grams of protein per serving? We think you’re going to love them too!

Protein pancakes are a tasty and healthy twist on traditional breakfast pancakes. Protein pancake recipes are made with a wide range of ingredients and sometimes include whey protein powder for added protein. Although enriched pancake mixes are widely available, they’re often made with unnatural ingredients and artificial sweeteners.

The best thing about homemade protein pancakes is that they’re infused with high-quality whole food protein sources like cottage cheese and eggs without relying on processed protein powders. These pancakes swap out conventional ingredients like flour and starches for healthier alternatives like rolled oats, adding a nutritious fibre-filled punch to keep you full until lunch time. Protein pancakes make the perfect breakfast for fitness enthusiasts and anyone looking to boost their morning protein intake naturally. And the best part? This protein pancakes recipe blends taste AND health without compromising on the fluffy, pancake texture we all know and love.

This Protein Pancake recipe is one for the books! We love it for so many reasons:

• They’re Nutrient-Packed: Each serving offers a hefty 30 grams of protein!
• They’re Versatile: You can serve them with whatever toppings and mix-ins you like, based on your dietary needs and preferences, making it a versatile breakfast option.
• The Call for No Special Ingredients: There’s no need for protein powder or hard-to-find ingredients or sweeteners; everything you need is likely already in your pantry or fridge or easy to pick up at your local supermarket.
• They’re FAST to Make: Just throw the ingredients into the blender, blend, and pan-fry. This recipe is ready in 15 minutes or less.
• They’re Easy to Make Ahead: We love making a big batch, storing them in the freezer, and popping them into the toaster or toaster oven on busy mornings.

Everybody knows that starting your day with a high-protein breakfast can significantly impact your energy levels and overall nutritional intake. Unlike protein powders, which can contain additives and artificial ingredients, whole food sources of protein—such as eggs, cottage cheese, and Greek yogurt—are a great way to get all those essential nutrients and start the day off right.

If you’re looking for more high protein breakfast recipes, here are some of our favourites:

• Tropical Fruit Breakfast Parfaits
• French Omelette
• Easy Skillet Tomato Spinach Frittata
• Pomegranate Granola Parfaits
• Air Fryer Eggs
• Healthy Honey and Fig Breakfast Bowls
• Egg Bites
• Easy Skillet Mushroom Spinach Frittata

To make your protein pancakes the best the can be, keep these helpful tips in mind:

The quality of your ingredients can really affect the taste and texture of your pancakes. Using fresh cottage cheese and eggs, and fresh oats, can help your pancakes taste even better.

The consistency of your pancake batter is important for cooking. It should be somewhat runny but not too liquid—it should easily pour off a spoon but hold its shape when it hits the pan. If your batter is too thick, your pancakes will be dense; if it’s too thin, they won’t hold together. You shouldn’t need to adjust the batter, but if you do, just add a little more liquid (like milk, unsweetened almond milk, or water) if it’s too thick, or a bit more rolled oats if it’s too runny.

Finding the right heat level on your stove is important. You want your pan warm enough to cook the pancakes through without burning them. Medium heat works best—too high, and they’ll burn on the outside before cooking inside; too low, and they won’t get that nice golden brown.

Using a non-stick pan to cook the pancakes is the best way to ensure they don’t stick to the pan and that they cook quickly and evenly.

We suggest greasing your pan with a cooking spray (our favourite is avocado oil spray), but you can use any neutral oil, butter, or coconut oil.

Sometimes things don’t go as planned, especially in the kitchen. Here are some fixes and ways to prevent potential problems:

Try adding a bit more liquid to the mixture to lighten it. Also, ensure you don’t over-mix the batter; just blend until the ingredients are combined.

Be sure to keep the heat to medium or even medium-low if your stove runs hot. If the pancakes are browning too much too fast, turn the heat to low.

Even with a non-stick pan, sometimes pancakes stick. Always grease the pan adequately with butter, avocado oil or coconut oil, or even cooking spray, and ensure it’s properly heated before adding the batter. A well-greased, hot pan ensures easy flipping and uniform cooking.

If you don’t blend the pancake batter well enough, you might be left with lumpy batter and chunks of unblended oats. Be sure to blend the batter until it’s smooth.

Most pancake recipes require a mixing bowl, a whisk, and other kitchen equipment. Our protein pancakes are made in a blender, so they’re even quicker and easier. Here’s what you’ll need (paid links):

• Blender
• measuring cups and spoons
• Silicone Spatula
• large skillet
• large flipper or turner

Here’s a list of the basic ingredients you’ll need to make this protein pancakes recipe (paid links):

• 1/2 cup cottage cheese
• 1/2 cup rolled oats use gluten-free rolled or quick oats
• 2 large eggs
• 1/2 banana mashed (for sweeter pancakes, add the whole banana)
• 1 pinch salt
• 1/4 teaspoon vanilla extract optional

Feel free to experiment with this versatile recipe. Here are some ways to do that:

• Add-ins: Mix in nuts, seeds, or even a handful of dark chocolate chips for some new flavours.
• Flavour Variations: Incorporate spices like cinnamon or nutmeg, or even a bit of citrus zest for a fresh burst of flavour. Try a scoop of peanut butter powder and a couple teaspoons of unsweetened cocoa powder for a chocolate peanut butter treat.
• More Protein: Add some whey or plant-based protein powder to the pancake batter for an added punch of protein. Drizzle with nut butter before serving.

Serving suggestions for protein pancakes are endless. Here are some ways we like to serve them:

• Top with a dollop of Greek yogurt and fresh blueberries, strawberries, or raspberries
• Drizzle with natural peanut butter or almond butter for healthy fats and flavour.
• A light drizzle of maple syrup or honey (one tablespoon or so) can add the right amount of sweetness without overdoing it.
• Sliced bananas or sliced peaches add a ton of sweetness without adding any sugar or added sweeteners.
• Turn these pancakes into a savoury breakfast and serve them with some sliced Canadian bacon and fried eggs.

We hope you love this easy Protein Pancake recipe as much as we do! Let us know in the comments below, what’s your go-to healthy breakfast recipe? We’d love to know!

• Banana Pancakes
• Buttermilk Waffles
• French Omelette
• Air Fryer Eggs
• Low Carb Ham and Broccoli Crustless Quiche
• Turkish Eggs
• Bran Muffins
• Air Fryer Breakfast Potatoes
• Healthy Buttermilk Pancakes
• Easy Make-Ahead Breakfast Casserole