9 Protein Pancake
1. Lemon Chia Seed Protein Pancakes
Prep time
Cook time
Total time
(Note: My protein powder is 31 g for 1 serving for 120 calories/1g fat/3g carbs/24g protein (Gold Standard 100% Whey )
Weigh your portion instead of using your scoop to measure. Use the
recommended grams for 1 serving of your favorite protein powder.
However, your protein powder may have a different amount of calories and
will affect the amount of calories noted for this recipe.
Author: Fit, Fun & Delish!
Serves: 4 Pancakes
Ingredients
- 2 egg whites
- 1 scoop vanilla protein powder
- 65 g banana
- 1 teaspoon chia seeds
- ⅛ teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon oat flour (or all-purpose flour)
Instructions
- In a medium bowl, smash the bananas with a fork
- Add the remaining of the ingredients and combine all ingredients until smooth
- Heat a small nonstick pan over medium/low and coat with cooking spray.
- Pour ¼ cup of the batter onto the pan. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side.
2. Pumpkin Oatmeal Protein Pancakes
Ingredients:
1/2 cup oats1/4 cup cottage cheese
2 tablespoons pumpkin puree
2 tablespoons almond milk
1 egg
1 egg white
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 tablespoons cream cheese
1 tablespoon maple syrup
1. Combine cream cheese and syrup in a bowl. Heat in the microwave for 20-30 seconds until it smooth. Mix again and set aside.
2. Combine the rest of the ingredients in a blender and blend until smooth
3. Spray your pan with cooking spray over medium heat. Add about 1/4 of the batter to the pan. Cook until the pancake starts to bubble, then flip (about 3 minutes)
4. Serve with cream cheese syrup!
3. Blueberry Almond Protein Pancakes
Blueberry Almond Protein Pancakes
Ingredients
- 1 banana mashed
- 1 egg
- 1½ tablespoons almond meal
- 1 tablespoon almond butter
- 1 tablespoon vanilla protein powder
- ¼ teaspoon cinnamon
- ¼ teaspoon almond extract
- ½ cup blueberries
- coconut oil or vegetable oil
- maple syrup
Instructions
- Mix all ingredients in a bowl, adding blueberries last so they don’t get smashed.
- Grease a griddle or large nonstick pan with coconut oil.
- Using ¼ cup measuring cup, pour batter onto griddle. Cook until undersides are browned, flip and cook until pancakes are set all the way through.
- Serve with maple syrup.
Notes
Yield: 2 servings (2 pancakes per serving)
Apple Cinnamon Vegan Protein Pancakes
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
These Apple Cinnamon Vegan Protein Pancakes require just 10 ingredients, 1 bowl, and take less than 30 minutes start to finish. They're a delicious source of plant-based protein and are sure to keep you full for hours.
Author: Amanda Maguire | Pickles & Honey
Recipe type: Pancakes, Breakfast
Cuisine: Vegan
Serves: makes about 10 medium pancakes
Ingredients
1 flax egg (1 tablespoon flax seeds, freshly ground + 3 tablespoons warm water)
1½ cups spelt flour
1 serving Sunwarrior Warrior Blend Protein Powder in Vanilla
1 tablespoon baking powder
1 tablespoon ground cinnamon
½ teaspoon fine grain sea salt
1¾ cups non-dairy milk
1 tablespoon melted coconut oil, plus extra for greasing the pan
½ teaspoon pure vanilla extract
1 medium organic apple, chopped
Instructions
Combine the ground flax and warm water and set it aside for 3-5 minutes to thicken.
In a medium mixing bowl, whisk together the spelt flour, protein powder, baking powder, cinnamon, and salt.
Pour in the non-dairy milk, coconut oil, vanilla, and flax mixture. Stir until just combined. Fold in the chopped apple.
Heat a large non-stick frying pan over medium heat. Brush the pan with coconut oil, then pour the pancake batter onto the pan. Cook the pancakes for 2-3 minutes per side.
Plate with your favorite toppings (like my 3-ingredient vegan caramel sauce), nuts/seeds, and enjoy!
2 medium bananas mashed
Serves 4-5
Per Serving (5): 365 cal, 6g fat, 50g net carbs, 6 sugars, 26g protein.
Pancakes:
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
These Apple Cinnamon Vegan Protein Pancakes require just 10 ingredients, 1 bowl, and take less than 30 minutes start to finish. They're a delicious source of plant-based protein and are sure to keep you full for hours.
Author: Amanda Maguire | Pickles & Honey
Recipe type: Pancakes, Breakfast
Cuisine: Vegan
Serves: makes about 10 medium pancakes
Ingredients
1 flax egg (1 tablespoon flax seeds, freshly ground + 3 tablespoons warm water)
1½ cups spelt flour
1 serving Sunwarrior Warrior Blend Protein Powder in Vanilla
1 tablespoon baking powder
1 tablespoon ground cinnamon
½ teaspoon fine grain sea salt
1¾ cups non-dairy milk
1 tablespoon melted coconut oil, plus extra for greasing the pan
½ teaspoon pure vanilla extract
1 medium organic apple, chopped
Instructions
Combine the ground flax and warm water and set it aside for 3-5 minutes to thicken.
In a medium mixing bowl, whisk together the spelt flour, protein powder, baking powder, cinnamon, and salt.
Pour in the non-dairy milk, coconut oil, vanilla, and flax mixture. Stir until just combined. Fold in the chopped apple.
Heat a large non-stick frying pan over medium heat. Brush the pan with coconut oil, then pour the pancake batter onto the pan. Cook the pancakes for 2-3 minutes per side.
Plate with your favorite toppings (like my 3-ingredient vegan caramel sauce), nuts/seeds, and enjoy!
5. Chocolate Crunch Protein Pancakes
Ingredients
2 medium bananas mashed
1 scoop unflavored protein powder (I used oriya)
1 scoop chocolate protein powder (I used raw fusion)
6 egg whites
1 tbs coconut flour
2 tbs cacao nibs
3 tbs cocoa powder
½ tbs. coconut oil
1 tsp. vanilla
1 tbs. coconut sugar
1 tsp. baking powder
½ tsp. baking soda
pinch salt
Instructions
Mash the bananas into a bowl
Add egg whites and mix
Add remaining ingredients and stir until thoroughly combined
Preheat a skillet or pan over medium heat.
Spray skillet with nonstick cooking spray of your choice (I used coconut oil)
Scoop pancake batter onto skillet with medium heat. I used 2-3 tablespoons for each pancake.
Allow to cook for 5 minutes on one side and carefully flip. Check the top of the pancakes before flipping, there should be small bubbles that are popping in the batter when it's time to flip.
Cook an additional 3 to 5 minutes till firm to touch
Serve with your favorite fruit and nut butter
Healthy (Vegan) Tiramisu Protein Pancakes
Serves 4-5
Per Serving (5): 365 cal, 6g fat, 50g net carbs, 6 sugars, 26g protein.
Pancakes:
Ingredients
2 Scoops Mocha Flavored Vega Sport Protein Powder
4 TBSP Whole Psyllium Husks (or 8 TBSP Ground Flax Seeds)
4 Cups Almond Milk
2 tsp Rum Extract
2 Cups Flour
4 TBSP Cacao
1 TBSP Instant Espresso Powder
4 tsp Baking Powder
Creme:
3 Cups Plain (Soy or Coconut) Yogurt
2 tsp Stevia Extract
Non-stick Spray
Additional Toppings (Optional):
Sugar Free Chocolate Syrup
Strawberries
In a small bowl, combine the psyllium husks, almond milk and rum extract. Whisk together and set aside for several minutes (the mixture should thicken up and become slightly gelatinous).
In a medium sized bowl, combine dry ingredients (protein powder, flour, cacao, espresso, baking powder). Using a spoon, mix in the wet mixture being careful not to over-mix. It should be thick, but if it's too dry, add a little more almond milk.
Heat a small pan on medium-low heat. Coat with non-stick spray and add pancake batter 1/3 a cup at a time. Cover pan with a lid and cook for several minutes until the sides of the pancake firm up. Flip and cook for several more minutes. Repeat with remaining batter.
Whip together yogurt and stevia sweetener (you could also just opt for a sweetened vanilla yogurt).
Top pancakes with a dollop of yogurt on each one and add additional chocolate syrup and strawberries if desired.
Relish in your healthy protein pancake indulgence (especially on National Pancake Day) and get those gains!
4 TBSP Whole Psyllium Husks (or 8 TBSP Ground Flax Seeds)
4 Cups Almond Milk
2 tsp Rum Extract
2 Cups Flour
4 TBSP Cacao
1 TBSP Instant Espresso Powder
4 tsp Baking Powder
Creme:
3 Cups Plain (Soy or Coconut) Yogurt
2 tsp Stevia Extract
Non-stick Spray
Additional Toppings (Optional):
Sugar Free Chocolate Syrup
Strawberries
In a small bowl, combine the psyllium husks, almond milk and rum extract. Whisk together and set aside for several minutes (the mixture should thicken up and become slightly gelatinous).
In a medium sized bowl, combine dry ingredients (protein powder, flour, cacao, espresso, baking powder). Using a spoon, mix in the wet mixture being careful not to over-mix. It should be thick, but if it's too dry, add a little more almond milk.
Heat a small pan on medium-low heat. Coat with non-stick spray and add pancake batter 1/3 a cup at a time. Cover pan with a lid and cook for several minutes until the sides of the pancake firm up. Flip and cook for several more minutes. Repeat with remaining batter.
Whip together yogurt and stevia sweetener (you could also just opt for a sweetened vanilla yogurt).
Top pancakes with a dollop of yogurt on each one and add additional chocolate syrup and strawberries if desired.
Relish in your healthy protein pancake indulgence (especially on National Pancake Day) and get those gains!
Strawberry Cheesecake Protein Pancakes
Ingredients
- 1/2 c rolled oats
- 1/2 c strawberry Greek yogurt*
- 2 eggs or 1/2 c liquid egg whites
- 1 T cheesecake flavored instant pudding mix
Instructions
- Place all ingredients into a food processor.
- Whip on high speed until smooth.
- Heat a skillet or griddle over medium heat and melt some butter or coconut oil to coat.
- Cook pancakes for about 1-2 minutes per side, or until golden brown.
- Serve with fruit, butter, and maple syrup.
Notes
*Any flavor of Greek yogurt will do! Feel free to mix and match.
Peanut Butter Banana Protein Pancakes
Servings: 1 • Calories: 401 • Fat: 5 g • Protein: 31 g • Carbs: 62 g • Fiber: 8.4 g • Sugar: 26 g • Sodium: 367 mg • Cholesterol: 0.6 mg
Ingredients:
- 1/3 cup rolled oats
- 1/2 scoop Jay Robb's Vanilla Whey Protein powder
- 3 tbsp PB2 powdered peanut butter, divided
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/3 cup mashed bananas
- 1 egg white
- 2 tbsp unsweetened vanilla almond milk, divided
- 1 tbsp pure maple syrup
- 2 tbsp vanilla Activia Light yogurt
- In a small bowl, whisk together maple syrup, 1 tbsp PB2, 1 tbsp almond milk and yogurt. Set aside.
- In a food processor or Nutribullet, mill the oats until they form a fine powder.
- In a medium bowl, combine oats, protein powder, 2 tbsp PB2, baking powder and cinnamon. Mix in mashed bananas, egg white and 1 tbsp almond milk.
- Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray. Spoon pancake mixture onto griddle to form 3 medium sized pancakes. Cook until the top begins to bubble, then flip and cook through.
- Top pancakes with maple peanut sauce and serve
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