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Protein Pancakes Recipe

Protein Pancakes Recipe | The Perfect Post-Workout Breakfast

I got hooked on making these protein pancakes after trying a bunch of “healthy” ones that tasted like cardboard. These turned out totally different, soft, fluffy, and just sweet enough to feel like a real breakfast treat. They fill you up without being heavy, and you can mix up the flavours with stuff like cinnamon, vanilla, or even a handful of berries, depending on what you’re feeling that day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Video Notes

Ingredients
  

  • 1 cup rolled oats blended into flour or left whole for texture
  • 1 scoop protein powder vanilla or unflavoured works best
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ TSP salt
  • 2 large eggs
  • ¾ cup milk any kind
  • 1 ripe banana for sweetness and moisture
  • 1 tsp vanilla extract
  • Butter or oil for cooking

Method
 

  1. Blend the oats into a fine flour if you want smoother pancakes; skip blending for a bit more chew.
  2. In a bowl, mash the banana and whisk it with the eggs, milk, and vanilla until smooth.
  3. Add the oat flour, protein powder, baking powder, cinnamon, and salt. Mix until just combined, thick but pourable.
  4. Heat a nonstick pan over medium heat and lightly grease it with butter or oil.
  5. Pour about ¼ cup of batter per pancake and spread it out slightly.
  6. Cook until bubbles form and the edges start to set, about 2–3 minutes.
  7. Flip and cook the other side for another 1–2 minutes until golden brown.
  8. Keep the pancakes warm under a towel or foil while you cook the rest.

Video

Notes

  • Store leftover pancakes in an airtight container for up to 3 days.
  • Freeze extras in a single layer and reheat in a toaster for quick breakfasts.
  • You can use plant-based protein powder for a dairy-free version.