Looking for Sourdough? 
Fluffy protein pancakes are made with healthy ingredients like rolled oats, eggs, protein powder and bananas for a satisfying, nutrition packed breakfast!
Breakfast is such an important way to start your day. Whether you grab some healthy granola and yogurt, a peanut butter banana smoothie or some instant pot egg white bites or these fluffy protein pancakes, you'll be fueled with clean energy until lunchtime.
Protein pancakes are a great choice for anyone wanting to incorporate more variety into a clean eating plan or a gluten free diet.
This recipe is easy to double or even triple if you need to. The pancakes taste the best right after they are made but, they can be frozen after they cool completely.
Ingredients
This version of fluffy protein pancakes is made without refined grains, refined sugar or oils. They are made with rolled oats, fresh eggs, banana and protein powder.
Vanilla extract, cinnamon and salt are added to elevate the flavors and baking soda and baking powder are used to make them super fluffy!
How to make the best protein pancakes from scratch
Making these amazing protein pancakes is so easy. First, separate the egg whites from the yolks.
Place the rolled oats, the egg yolks, banana, protein powder, vanilla extract, salt, cinnamon, baking powder and baking soda into a food processor and blend until the mixture is as smooth as it can get.
In a separate bowl, use an electric hand mixer to beat the egg whites until they form soft peaks.
Gently fold the two together until they are fully combined. Cook the pancakes on each side, about 3-4 minutes, until golden brown.
Tips for making the best fluffy protein pancakes
- If you want a super smooth batter, use pre-made oat flour instead of rolled oats.
- If you want to make gluten free protein pancakes, make sure to check the label of your rolled oats packaging to ensure they are in fact gluten free.
- This recipe has been tested with a flavorless collagen protein powder and a vanilla whey protein powder. Make sure to look at the label on your protein powder container to see how many grams 1 serving is, as each protein powder is different.
- If you want to skip whipping the egg whites, the pancakes will still taste great. The air in the whipped egg whites helps to make the pancakes as fluffy as possible.
Fluffy Protein Pancakes
INGREDIENTS
- 2 eggs
- 1 cup rolled oats
- 1 small banana
- 20 grams plain protein powder (or vanilla flavor, see notes)
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- â…› teaspoon ground cinnamon (optional)
- pinch of salt
INSTRUCTIONS
- Separate the egg whites from the yolks and place the egg whites into a mixing bowl.
- Place the egg yolks, rolled oats, banana, protein powder, vanilla extract, baking powder, baking soda, salt and cinnamon into a food processor or blender and process until completely blended.
- Use an electric hand mixer to beat the egg whites until they form soft peaks, 2-3 minutes. Gently fold the ingredients together until fully combined.
- Grease a non-stick pan and heat over medium heat. Scoop out ¼ cup portions of pancake batter onto the pan. Cook for 3-4 minutes on each side or until cooked through and golden brown on the outside.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months in a freezer-safe container. Reheat for 30 second intervals in the microwave until heated through.
NOTES
- If you want a super smooth batter, use pre-made oat flour instead of rolled oats.
- If you want to make gluten free protein pancakes, make sure to check the label of your rolled oats packaging to ensure they are in fact gluten free.
- This recipe has been tested with a flavorless collagen protein powder and a vanilla whey protein powder. Make sure to look at the label on your protein powder container to see how many grams 1 serving is, as each protein powder is different.
- If you want to skip whipping the egg whites, the pancakes will still taste great. The air in the whipped egg whites helps to make the pancakes as fluffy as possible.
PREVIOUS
Michelle Gray says
I like this recipe a lot but it does need a little more moisture or oil. I add a bit of healthy coconut oil or milk when I make it.
Vandana says
These were delicious! I used Ghost’s Pancake Batter protein powder and it worked so well! I also added a couple of tablespoons of oatmilk because the yolk/oats/protein powder mixture was a little dense/dry and I knew it would knock all the air out of the whipped whites, but that did the trick, the whites stayed fluffy when I folded them in, they cooked up perfectly and tasted amazing!
Amy says
Thanks for sharing your tips Vandana! 🙂