A truly quick and tasty breakfast, they take just 20 minutes to make and each serving contains 32 grams of protein! I created this recipe for my daughter, a talented and dedicated powerlifter. Her challenge? Make pancakes without flour (the only dry ingredient being whey protein powder), and make them high in protein, tasty, fluffy, and non-dry. Challenge accepted! This is one of those recipes that required several attempts until we were both happy with the result. But once we perfected this recipe, we’ve been making it regularly. These pancakes are excellent! 🥞
Ingredients
You’ll only need a few simple ingredients to make these tasty pancakes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Vanilla extract: I use a full tablespoon - this is not a typo. Since I use plain unflavored protein powder, this gives them much-needed flavor. Sweetener: This is optional, especially if you plan to top the pancakes with sweet toppings. But I do add stevia to the batter, and again, this is especially important when using unsweetened powder. You can replace the stevia with a granulated or powdered sweetener of your choice. Plain Greek yogurt: Adds much-needed moisture to the pancakes. I use plain nonfat Greek yogurt because that’s what my daughter prefers, but whole-milk Greek yogurt would be great too. Baking powder: Make sure it’s not expired. It helps the pancakes rise, although these are not tall pancakes.
Instructions
Making these protein pancakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by whisking together the eggs, vanilla, stevia, and Greek yogurt. Now, whisk in the protein powder. Whisk patiently and thoroughly until completely smooth and free of lumps, then whisk in the baking powder. Heat a nonstick double-burner griddle over medium heat (not higher). Spray it with oil. Using a 1.5-tablespoon cookie scoop, pour six to eight mounds of the batter into the griddle (or use a large 14-inch nonstick skillet and cook three or four pancakes at a time). Cook the pancakes over medium heat until they bubble on top, 1 minute or even less. Flip and cook them for just a few more seconds, then remove them to a plate, add more fat to the skillet if needed, and cook the remaining pancakes.
Expert tip
It’s important to make small pancakes (I use a 1.5-tablespoon cookie scoop, not a 4-tablespoon ice cream scoop), since the batter is thin and spreads out, and to cook them VERY minimally - they need less than a minute on the first side and just a few seconds on the second side.
Frequently asked questions
Variations
The best way to vary this recipe is to use different flavor extracts. So, for example, you could use coconut extract, orange extract, or almond extract. If you opt for these flavors, I suggest you use just one teaspoon rather than a whole tablespoon.
Serving suggestions
My daughter and I love eating these pancakes plain, without any toppings, holding them in our hands. You can obviously top them with butter and syrup if you wish. They’re also good drizzled with warmed-up peanut butter or melted extra-dark chocolate.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, for just a few seconds. You can also freeze these pancakes in freezer bags, separated with wax paper squares. Defrost them directly in the microwave.
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Recipe card
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