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The Best Protein Pancakes Recipe

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4 from 72 reviews

These protein pancakes are a delicious and nutritious breakfast option packed with whey protein and oat flour. Lightly sweetened with coconut sugar and flavored with warm spices like cinnamon and nutmeg, they’re fluffy, satisfying, and quick to prepare. Perfect for a high-protein start to your day or post-workout meal.

Ingredients

Dry Ingredients

  • 3/4 cup (90g) oat flour
  • 1/3 cup (32g) plain unflavored whey protein powder
  • 1 Tbsp (9g) coconut sugar (or white sugar)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)

Wet Ingredients

  • 1 cup (226g) plain fat-free Greek yogurt
  • 2 large eggs
  • 1 Tbsp avocado oil
  • 1/4 cup water
  • 1 tsp vanilla extract

Instructions

  1. Mix dry ingredients: In a large mixing bowl, whisk together oat flour, whey protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for about 20 seconds. Create a well in the center for the wet ingredients.
  2. Mix wet ingredients: In a separate medium bowl, whisk the Greek yogurt, eggs, water, avocado oil, and vanilla extract until fully combined and smooth.
  3. Combine batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Let the batter rest for 5 to 10 minutes to thicken.
  4. Heat the pan: Preheat a non-stick griddle or 12-inch non-stick skillet over medium heat or heat an electric griddle to 350°F (175°C).
  5. Prepare for cooking: Lightly spray the pan with non-stick cooking spray, such as avocado oil spray.
  6. Cook pancakes: Scoop 1/3 cup of batter onto the griddle, spreading slightly if needed to a 4.5-inch diameter. Cook for about 1 minute until golden brown on the bottom.
  7. Flip and finish cooking: Flip the pancakes and cook the other side until golden brown and just set in the center, leaving a slight moisture which will finish cooking off heat. Adjust heat if pancakes brown too quickly.
  8. Repeat: Transfer cooked pancakes to a cooling rack and continue cooking the remaining batter in the same way.

Notes

  • Resting the batter allows the oat flour to absorb moisture for a thicker, fluffier texture.
  • You can substitute plain whey protein powder with plant-based protein powder to make it vegetarian.
  • Keep the cooked pancakes warm in a low oven if preparing for a group.
  • If you prefer sweeter pancakes, increase coconut sugar slightly.
  • This recipe is best cooked fresh but pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://justsosavory.com/the-best-protein-pancakes-recipe/