Perfect Protein Pancakes

What Makes This Recipe Great

Eating a protein-packed breakfast is a great way to fill up and stay full throughout the morning. Rather than drab egg whites with spinach (which is totally good, but gets old right?!), this protein pancakes recipe is an easy protein-filled recipe that has the same fluffy texture and delicious taste as the original. 

Not only are these the best protein pancakes, but they’re super simple to make, freezer-friendly, and an easy meal prep option for busy mornings. 

Just mix your batter, pour onto the griddle, flip, and serve! Top with banana, maple syrup, peanut butter, or one of your favorite toppings, and enjoy every last bite.

Recipe Highlights

• Easy 15-minute recipe!
• Simple ingredients.
• 10 grams of protein per pancake!
• Endless topping options.
• Make ahead & freezer friendly
• Kid-friendly!

Wet Ingredients

Eggs: You’ll need 4 eggs for this protein pancakes recipe. 

Plain Greek Yogurt: Some people substitute cottage cheese for yogurt, however, I prefer the taste and texture of Greek yogurt best. Fat free or full fat works!

Maple Syrup: This is a great natural sweetener keeping this recipe refined-sugar free. If you don’t have maple syrup on hand, feel free to use honey or agave nectar. 

Vanilla Extract: Don’t skip this step! Vanilla adds the perfect touch of flavor. 

Dry Ingredients

Almond Flour: I like to use super fine almond flour so there is no need to sift. 

Tapioca Flour: Also called Tapioca starch. It’s easy to find in the flour section at local grocery stores. 

Protein Powder: I used Be Well By Kelly’s brand – 1 scoop = about 3 tbsp. You can use Whey protein powder if you’re okay with dairy, or a plant-based protein powder like Orgain. 

Gluten-Free Baking Powder: Not all baking powders are gluten-free. Check your labels. 

Cinnamon: You can omit this if you don’t have it, though I love the hint of flavor it gives in this recipe.

1. Combine the dry ingredients in a bowl. Whisk well.
2. In a separate bowl, combine the wet ingredients and stir until combined. 
3. Add the dry ingredients to the wet ingredients and whisk until smooth.
4. Set aside to thicken for 5-10 minutes.
5. Heat a griddle over medium heat and spray with avocado oil. Use a 1/4 cup measuring cup to scoop out the pancakes onto the griddle. Cook the pancakes for 2-3 minutes until bubbles start to form on top, then they are ready to flip. Flip and cook for an additional 2-3 minutes on the other side. 
6. Repeat these steps for the 2nd batch. Top with butter & maple syrup or fruit of choice and enjoy!

Mary’s Tips & Tricks

Storage: Store leftover protein powder pancakes in an airtight container in the fridge for up to 5 days. Reheat for 20-30 seconds in the microwave and serve warm with desired toppings.

Toppings: You can top these protein powder pancakes with banana, peanut butter, maple syrup, butter, or dark chocolate chips. Share your favorite way to top them in the comments below!

Meal Prep: If you want to make these ahead of time and freeze them for easy breakfasts, simply follow all cooking instructions then freeze them in an airtight container separating layers with wax paper or parchment paper. Heat in the microwave for 30-45 seconds when ready to serve. 

Too Thick vs. Too Thin: It’s important to let your batter sit for 10 minutes before cooking so it thickens up. All almond flour is a bit different, so if your batter is too thick simply add a tablespoon of water until desired consistency is reached. If your batter is too thin, add a tablespoon of almond flour until the desired consistency is reached. 

Griddle: Make sure it’s HOT before you pour the batter on for best results!

More Protein-Packed Breakfast Recipes

Overnight Oats with Protein Powder

Gluten-Free Quiche

Sausage Breakfast Casserole

Western Omelette Egg Bites

Best Ever Homemade Breakfast Sausage

Mediterranean Frittata

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