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A stack of pancakes with blueberries and syrup.

Fluffy Protein Pancakes

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 pancakes
Author: Amy Duska


  • 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
  • teaspoon ground cinnamon optional
  • pinch of salt


  • 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.



  • 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.