These protein pancakes are easy to create with 10 simple ingredients. They are a delicious, healthy breakfast … that actually holds me full until lunch!
Protein pancakes! If you love to start your day with a protein breakfast, this recipe is just right for you. Each pancake contains about 8 grams of protein, which comes out about 24 grams per serving!
Since I shared this fluffy pancake recipe, I have repeatedly made pancakes. They are one of my child’s favorite breakfast and they are something that we like to do together. But as much as I love these regular pancakes, I sometimes want a breakfast that keeps me full longer.
Here these protein pancakes come into play. Made in the mixer, they contain no flour and no refined sugar. Instead, the entire rolled oats form the base of the dough, and maple syrup and banana provide sweetness.
In just 20 minutes you will satisfy every pancake request while packing a little additional diet. I hope you love her just like me!
Protein pancakes ingredients
Here is what you need to make this protein pancake recipe:
- Whole rolled oats – You make up the base of the dough. Make sure you use certified gluten -free oats if you need this recipe for gluten -free.
- Milk – any kind you like! Regular milk, almond milk and oat milk work well here. If you prioritize protein, the regular milk will add the most.
- banana – It adds moisture and sweetness. Use a very mature and stained banana for the best taste.
- Full milk of Greek yogurt and avocado oil – for moisture and wealth. Feel free to replace the oil with melted butter when you prefer it.
- Baking powder and eggs – You help the pancake as you cook.
- Protein powder – for protein! I like that 365 Organic pea protein powderBut don’t hesitate to use your favorite when you have one.
- Vanilla extract – for warm taste.
- Maple syrup – I add a little to the dough for sweetness and serve the pancakes with more upstairs.
- And sea salt – To bring all flavors to pop!
Find the full recipe with the following measurements.
How to make protein pancakes
I have adapted this recipe from these oatmeal pancakes and the method is pretty much the same.
Start making the dough in the mixer. Add all the ingredients …
… and mix until they are smooth.
Transfer the dough into a large bowl. Stir it well to make sure it is mixed evenly.
Then cook the pancakes. I use 1/3 cup of dough per pancake and cook 1 1/2 to 2 minutes per side over medium heat. You should be well golden on the outside and cook through in the middle.
If the pancakes tan too quickly, reduce the heat to low.
Serve with maple syrup! Peanut butter, fresh fruit and Greek yogurt are also delicious topping options.
Recipe tips
- First add the liquid ingredients to the mixer. This makes the dough easier to mix. If you put the oat below, you may need to use the mixer rod or add more liquid to make it completely smooth.
- Add milk as required. The dough will thicken when it sits. If it gets too thick between batches, dilute it by adding 1 to 2 tablespoons of more milk.
- Set the heat when cooking. When your pan starts to keep residual heat, you can find that the pancakes brown faster. If you brown faster than cooking in the middle, reduce the heat to prevent you from burning. I usually start with my pan over medium heat and reduce it to low or medium -sized until the end of the cooking process.
Protein pancakes FAQs
- Which protein powder do you use? I like that 365 Organic pea protein powder. I get it unmatched and unsweetened. Vanilla protein powder would also work great.
- How should I save these protein pancakes? These pancakes freeze well! Seal them in an airtight container or a bag and freeze them up to 3 months. To thaw into the microwave or toaster for a quick breakfast.
- Can I make the recipe milk -free? Yes! Replace the yogurt with an additional banana and use your favorite plant milk. Almond milk is my point of contact.
More healthy breakfast recipes for trying
If you love these banana protein pancakes, try one of these healthy breakfast recipes next:
Are you looking for more ways to use protein powder? Make these no-bake protein balls for a healthy snack!
Protein pancakes
Served 10 Up to 12 pancakes
These protein pancakes are a delicious, healthy breakfast! They are easy to make with simple ingredients such as oats, bananas and Greek yogurt. We love them with maple syrup and fresh fruit above.
Prevent your screen from becoming dark
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Place milk, banana, eggs, yogurt, avocado oil, maple syrup, vanilla, oats, protein powder, baking powder and salt in a blender. Mix until they mix smoothly.
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Pour the mixture into a large bowl and stir around to ensure that the dough is evenly combined.
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Heat a non -Steak pan over medium heat and lightly paint with oil. Use a ⅓ Cup measuring cup to pour the dough into the pan and work in batches as required. Reduce the heat to medium low and cook them 1½ to 2 minutes per side or until they are cooked until golden brown on the outside and in the middle. Reduce the heat to low if the pancakes tan too quickly.
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The remaining dough is thickened between batches. If it gets too thick, thin it with 1 to 2 tablespoons of more milk if necessary.
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Serve with maple syrup.
Created 10 to 12 pancakes, nutritional facts are calculated for 1 pancakes from a stack of 10
