PROTEIN PANCAKES 3 WAYS

April 23, 2019

Now you can enjoy scrumptious, macro-friendly, “no-fail” protein pancakes three different ways: berries and cream, banana chip, and pumpkin spice! We’ve all had that horrible experience with protein pancakes – whether they were dry enough to make you choke or rubbery, dense and weird. Not these! These protein pancakes have a tender texture, just the right amount of sweetness, and all the golden brown crispness of traditional pancakes. All while being gluten-free, low in sugar, and high in protein. You might also like my PB&J Protein Pancakes, or my Red Velvet Protein Pancakes!

Did you know? MRI scans have shown that eating a protein-rich breakfast reduces the brain signals that cause food motivated, reward-driven behavior! (source)

The base of these pancakes is protein powder (I used a vanilla whey), gluten-free baking flour, and coconut flour. You can substitute the coconut flour for twice as much gluten-free baking flour, but your pancakes will be higher in carbs and calories. The gluten-free baking flour can also be swapped for all-purpose flour, buckwheat flour, oat flour, spelt flour, sweet white sorghum flour, white whole wheat flour, or cassava flour for Paleo.

For added sweetness, I used my favorite Pyure Organic Stevia Blend, an all-natural calorie-free sweetener that’s twice as sweet as sugar. Truvia Spoonable Natural Sweetener is an almost identical substitute. If using a sweetener that measures like sugar, you may need twice as much (erythritol, baking stevia, monk fruit sweetener, or coconut sugar). You may not even need sweetener if your protein powder is quite sweet.

Baking powder and baking soda makes these protein pancakes super fluffy! Egg whites serve to hold everything together, but you can sub one tablespoon ground flaxseed plus one-quarter cup of warm water if you’re allergic to eggs.

Berries & Cream Protein Pancakes

For the berries and cream version, I used nonfat plain Greek yogurt, unsweetened applesauce, and a teeny bit of coconut oil to add lots of moisture. You can totally use dairy-free yogurt here, or another neutral-flavored oil (or buttery spread) instead of coconut oil.

Banana Chip Protein Pancakes

For the banana chip version, I used mashed banana and nonfat plain Greek yogurt for added moisture. Again, non-dairy yogurt would work here! You can also use dairy-free chocolate chips if you prefer.

Pumpkin Spice Protein Pancakes

For the pumpkin spice version, I used 100% pure pumpkin from a can (not pumpkin pie filling) and nonfat plain Greek yogurt for a rich, moist texture. Moisturizers are key when using protein powders, especially whey! A good rule of thumb is to use at least a 1:1 ratio of moisturizers (butters, oils, unsweetened applesauce, yogurt, mashed banana, etc.) to protein powder.

Here are the printable recipes for these protein pancakes three ways! I hope you will rate and comment below if you try them 🙂

This post contains affiliate links. Recipe created in collaboration with Abby Pollock and TransformNation.

Protein Pancakes 3 Ways

Sarah Wilkins

Servings

3

Prep Time

10 minutes

Cook Time

10 minutes

Calories

454

Category

Breakfast

Delicious, no-fail protein pancakes three ways: berries and cream, banana chip, and pumpkin spice! Gluten-free, low fat, and perfect for the whole family!

Ingredients

Berries & Cream Protein Pancakes:

• 20g vanilla whey protein powder
• 2 tbsp. gluten free baking flour
• 2 tbsp. coconut flour 
• 1 tsp. calorie free sweetener (optional)
• 1/2 tsp. baking powder 
• 1/4 tsp. baking soda
• 1/4 cup egg white
• 1/4 cup nonfat plain Greek yogurt 
• 2 tbsp. unsweetened applesauce 
• 1/2 tsp. vanilla extract (optional)
• 1/4 cup berries, fresh or frozen 
• Toppings (optional):
• 1/4 cup berries, heated 
• 1 oz. nonfat plain Greek yogurt 
• 1/2 tsp. calorie free sweetener (optional)
• 1/8 tsp. vanilla extract (optional)

Banana Chip Protein Pancakes:

• 20g vanilla whey protein powder*
• 2 tbsp. gluten free baking flour*
• 2 tbsp. coconut flour*
• 1 tsp. calorie free sweetener* (optional)
• 1/2 tsp. baking powder 
• 1/4 tsp. baking soda
• 1/4 cup (2 large) egg whites*
• 1/4 cup ripe banana, mashed
• 3 tbsp. nonfat plain Greek yogurt*
• 1/2 tsp. vanilla extract (optional)
• 1 tbsp. mini chocolate chips*
• Toppings (optional):
• 1/4 banana, sliced
• 2 tsp. peanut butter, melted
• 1 tsp. mini chocolate chips*

Pumpkin Spice Protein Pancakes:

• 20g vanilla whey protein powder*
• 2 tbsp. gluten free baking flour*
• 2 tbsp. coconut flour*
• 1 tsp. calorie free sweetener* (optional)
• 1/2 tsp. baking powder
• 1/2 tsp. pumpkin pie spice
• 1/4 tsp. baking soda
• 1/4 cup (2 large) egg whites*
• 1/4 cup 100% pure canned pumpkin*
• 3 tbsp. nonfat plain Greek yogurt*
• 1/2 tsp. vanilla extract (optional)
• Toppings (optional):
• 1 tbsp. almond butter, melted
• 2 tbsp. whipped topping

*See blog post for substitutions.

Directions

Berries & Cream Protein Pancakes:

1. Whisk together dry ingredients (through baking soda) in a small mixing bowl.
2. Add wet ingredients (through vanilla extract) and mix just until no clumps remain.
3. Gently stir in berries (over-stirring will result in a purple batter).
4. Preheat a nonstick skillet or pancake griddle over medium-low heat and lightly coat with cooking spray.
5. Measure 2 tbsp. of batter into skillet per pancake to make 4-5 silver dollar pancakes.
6. Cook over medium-low heat 3 minutes per side until golden brown.
7. Serve with warmed berries and sweetened vanilla yogurt, or toppings of choice!

Banana Chip Protein Pancakes:

1. Whisk together dry ingredients (through baking soda) in a small mixing bowl.
2. Add wet ingredients (through vanilla extract) and mix just until no clumps remain.
3. Gently stir in chocolate chips (over-stirring will result in a purple batter).
4. Preheat a nonstick skillet or pancake griddle over medium-low heat and lightly coat with cooking spray.
5. Measure 2 tbsp. of batter into skillet per pancake to make 4-5 silver dollar pancakes.
6. Cook over medium-low heat 3 minutes per side until golden brown.
7. Serve with sliced banana, melted peanut butter and more mini chips, or toppings of choice!

Pumpkin Spice Protein Pancakes:

1. Whisk together dry ingredients (through baking soda) in a small mixing bowl.
2. Add wet ingredients (through vanilla extract) and mix just until no clumps remain.
3. Preheat a nonstick skillet or pancake griddle over medium-low heat and lightly coat with cooking spray.
4. Measure 2 tbsp. of batter into skillet per pancake to make 4-5 silver dollar pancakes.
5. Cook over medium-low heat 3 minutes per side until golden brown.
6. Serve with whipped cream, melted almond butter and cinnamon, or toppings of choice!

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