Fluffy Protein Powder Pancakes

These light and fluffy Protein Powder Pancakes are made with whole wheat pastry flour, protein powder, and no refined sugar so you can feel good about what you’re eating. They are the perfect way to start your day!

For more healthy pancake recipes, be sure to check out these Fluffy Cottage Cheese Pancakes, Chocolate Protein Pancakes, Gluten Free Buckwheat Pancakes, and Paleo Chocolate Chip Pancake Muffins.

WHY THIS RECIPE WORKS

• They are easy enough to make for breakfast everyday, and healthy enough for a post workout meal.
• The protein in the pancakes will give you more energy in the morning.
• Uses basic pantry ingredients.
• This recipe is flexible. You can use any protein powder, like vanilla or chocolate, to add extra flavor.
• These pancakes have no refined sugar and use whole wheat flour so you can feel good about what you’re eating for breakfast.
• Because they use whole wheat pastry flour they are light and fluffy.

INGREDIENT NOTES

• Whole wheat pastry flour – Whole wheat pastry flour is more finely ground than regular whole wheat flour, this results in pancakes that are more light and fluffy. You can also substitute all-purpose flour or gluten-free 1 to 1 baking flour.
• Protein powder – I like to use Vital Proteins Vanilla Collagen Whey Protein or Naked Nutrition Vanilla Whey Protein Powder or unflavored powder, but I also think chocolate protein powder would add a nice chocolate flavor to the pancakes.
• Milk – Cow’s milk or plant based milk can easily be used in this recipe.

STEP BY STEP INSTRUCTIONS

1. Mix dry together ingredients. In a mixing bowl, whisk together the dry ingredients.

2. Mix in wet ingredients. Add the egg, coconut oil, vanilla extract, and milk. Stir until just combined; being careful not to overmix. A few lumps are ok.

3. Cook the pancakes. Heat a non-stick skillet over medium heat. Pour batter on the hot skillet and cook the pancake for about 2 minutes. Flip and cook on the other side until golden brown. Repeat with remaining batter.

2. Serve hot. Serve the pancakes with maple syrup, honey, fresh fruit, or any other toppings you prefer.

EXPERT TIPS

• Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
• If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
• Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.

More Recipes You’ll Love

Protein Pancake Recipe

Angelina Papanikolaou

These light and fluffy Protein Pancakes are made with whole wheat pastry flour, protein powder, and no refined sugar so you can feel good about what you’re eating. They are the perfect way to start your day!

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine High protein

Servings 12 pancakes

Calories 312 kcal

Ingredients 

1x2x3x

US CustomaryMetric

• ▢ 1 1/2 cups whole wheat pastry flour
• ▢ 1/2 cup vanilla protein powder
• ▢ 3 1/2 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 1 egg
• ▢ 1 tbsp coconut oil melted and slightly cooled
• ▢ 1 tsp vanilla extract
• ▢ 1 1/2 cups milk cow's milk or plant based
• ▢ Toppings: fresh fruit, maple syrup, honey, nut/seed butters

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Instructions 

• In a mixing bowl, whisk together flour, protein powder, baking powder, and salt.
• Add egg, coconut oil, vanilla extract, and milk. Stir until just combined; a few lumps are okay. If batter seems too thick, add a little bit more milk.
• Heat a non-stick skillet over medium heat. Grease with coconut oil or cooking spray, if desired. Pour 1/4 cup of batter on the hot skillet and cook until the pancake bubbles on top and the edges begin to dry, about 2 minutes. Flip and cook on the other side for another minute, or until golden brown. Repeat with remaining batter.
• Serve hot with maple syrup, honey, fresh fruit, or any other toppings your prefer.

Notes

• Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
• Milk substitute: If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.
• If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
• Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.
• Dry pancakes: The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.

 

Nutrition

Serving: 3pancakesCalories: 312kcalCarbohydrates: 42gProtein: 18gFat: 9gSaturated Fat: 6gTrans Fat: 3gCholesterol: 78mgSodium: 400mgPotassium: 357mgFiber: 6gSugar: 6gVitamin A: 213IUCalcium: 399mgIron: 3mg

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