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–+ servings
Protein pancakes with berries, fruits, and maple syrup.

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
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine High protein
Servings 12 pancakes
Calories 312 kcal

Ingredients 

  • 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

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
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram