These protein pancakes are gluten-free, easy to make, and don’t require a blender! You’ll combine oats, egg whites, and whey protein (and a few other ingredients) to make light, fluffy pancakes that have 21 grams of protein per serving.
The majority of the time, my breakfast is simply a whole milk latte. But, I like the idea of eating a healthy breakfast in the morning, so I’ve been stepping it up with basic overnight oats and now, this healthy pancake recipe!
Here’s the thing – pancakes for me are usually a special “oh hey I made you pancakes for breakfast” kind of a thing. They’re slathered in butter and syrup and berries and maybe whipped cream.
Or I just go to Little Dom’s and order their lemon blueberry pancakes, which are my favorite of all the ones I’ve had in Los Angeles. In other words, my idea of pancakes doesn’t involve the word healthy.
That’s because so many protein pancakes are gummy or flat or grainy or just plain gross. Why bother having “healthy pancakes” if they’re going to be nasty? Just have egg whites instead. Tastier, better, and not a crime against breakfast.
These are not that. This protein powder pancake recipe is good. Like really good. Like ok maybe I could swap these for my unhealthy pancakes every so often good.
How to Make Healthy Protein Pancakes
To increase the protein content of these flourless pancakes, I used a combination of egg whites, Greek yogurt, oats, and whey protein powder.
Some protein pancake recipes call for banana, but as much as I love the combinations peanut butter, banana, and chocolate chips, I thought lemon blueberry would be pretty tasty as well. If you don’t like that combo, simply remove those ingredients and add your favorite fruit.
You can use any type of protein powder you wish, but I used the Simple Truth Whey Protein Powder that’s available at Ralphs (part of the Kroger Family of Stores) and has 18 grams of protein per scoop. I like it because whey protein isolate is the primary ingredient, it has less than a gram of sugar (from stevia), and it contains added l-glutamine. L-glutamine is an amino acid that can help rebuild your muscles after a workout.
Protein Pancake Ingredients:
- Protein powder
- Egg whites
- Rolled oats
- Greek yogurt
- Coconut flour
- Baking powder
- Maple syrup
- Lemon zest (optional)
- Blueberries (optional)
The trick to making these fluffy is you need to whip your egg whites in your electric mixer until they’re stiff. Once they are, gently fold them into the other ingredients just until everything is combined.
If you overmix the batter, you’ll deflate the egg whites. Your pancakes will still be tasty, but they won’t be fluffy. Also, I found that if you take a long time to cook these, you’ll find the batter will start to deflate, which is ok, but the ones cooked at the end will be thinner.
The batter should resemble a meringue pie topping more than it will traditional pancake batter, but it will cook up the same. Don’t be tempted to add more oats or more coconut flour as that will totally change the texture.
Use a ¼ cup measuring cup to transfer the batter to a nonstick skillet sprayed with a healthy cooking spray (like coconut oil or avocado oil).
Add the blueberries and cook each for one minute on medium-low heat (I used just under gas 3) then flip with a spatula and cook for 90 seconds to 2 minutes or until golden brown.
How Many Calories Are in Protein Pancakes?
One pancake – a ¼ cup of batter – is 39 calories. But as each is only 3 to 4 inches across, I’m guessing you might want more. You can make them larger, of course… I just like the mini ones!
Each batch makes about 14 small pancakes, so here are the nutritionals for half a batch (this doesn’t account for the almond butter or maple syrup you might add later.)
- 273 calories
- 2 grams fat
- 24 grams carbs
- 21 grams protein
- 5 grams fiber
Looking for a healthy, easy breakfast? These protein pancakes don't have bananas, are gluten-free, easy to make, and don’t require a blender. Each serving contains 21 grams of protein.
- 1 scoop Simple Truth Whey Protein Powder
- 5 large egg whites
- ¼ cup rolled oats
- 1/3 cup fat-free Greek yogurt
- 2 Tbsp. coconut flour
- 1 tsp. baking powder
- 2 tsp. maple syrup
- 1 lemon zested
- ½ cup blueberries
- Nonstick spray such as coconut oil or avocado oil
Place egg whites in the bowl of electric mixer and whip for 5 minutes or until they are stiff.
Stir oats, Greek yogurt, coconut flour, baking powder, maple syrup, lemon zest together in a medium bowl until fully combined.
Carefully fold stiff egg whites into oat mixture.
Spray large nonstick skillet with nonstick spray and turn heat to medium low.
When skillet is warm, add ¼ cup of batter for each protein pancake. Place 4-5 blueberries on top.
Let cook for 1 minute. Flip with spatula.
Cook pancake on second side for 90 seconds to 2 minutes, until golden brown and set. Remove from heat and set on plate.
Repeat with remaining batter.