Fluffy Protein Pancakes

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: pancakes

Author: Amy

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.

Nutrition Facts

Fluffy Protein Pancakes

Amount Per Serving (1 pancake)

Calories 102 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 60mg20%

Sodium 73mg3%

Potassium 174mg5%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 3g3%

Protein 7g14%

Vitamin A 99IU2%

Vitamin C 1mg1%

Calcium 42mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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.