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Vegan protein pancakes topped with agave syrup and mixed berries.

The Ultimate Guide to Protein Pancakes: Healthy, Nutritious, and Delicious

Protein pancakes are a delicious, nutritious, and easy-to-make breakfast option that’s packed with protein to fuel your day. With simple ingredients like protein powder, almond flour, and fresh fruit toppings, these pancakes are a great choice for anyone looking for a healthy twist on traditional pancakes.

  • Total Time: 20 minutes
  • Yield: 4-5 pancakes (depending on size) 1x

Ingredients

Scale

  • 1 cup almond flour (or any flour of choice)

  • 1–2 scoops protein powder (whey, plant-based, or egg white protein)

  • 1 tsp baking powder

  • 2 large eggs

  • 1 cup milk (dairy or plant-based like almond or oat milk)

  • 1 tsp vanilla extract

  • 1–2 tbsp honey or maple syrup (optional for sweetness)

  • A pinch of salt

  • Toppings (fresh berries, Greek yogurt, banana slices, peanut butter, etc.)

Instructions

  1. Prepare the Pancake Batter: In a large mixing bowl, combine the almond flour, protein powder, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. If the batter is too thick, add a splash more milk.

  2. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.

  3. Serve: Stack the pancakes on a plate and top with your favorite toppings such as fresh berries, a dollop of Greek yogurt, banana slices, and a drizzle of honey or maple syrup. Serve immediately and enjoy!

Notes

  • For vegan pancakes, use a plant-based protein powder and replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water).

  • For a low-carb option, use coconut flour instead of almond flour and opt for a sugar-free syrup.

  • The pancakes can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month. Simply reheat in a toaster or microwave.

  • Author: Alexander Jai
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast, Healthy, High Protein, Gluten-Free (if using gluten-free flour)
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 pancake (approximately)
  • Calories: 180
  • Sugar: 5g
  • Sodium: 180g
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 55mg

Keywords: Protein pancakes, healthy pancakes, high-protein breakfast, gluten-free pancakes, easy pancake recipe, pancakes with protein powder