Protein Pancakes (No Banana)

I’ve been on a mission to make my mornings easier and more nourishing – and this protein pancake recipe helps me do exactly that! These pancakes have quickly become a classic breakfast staple for me and my family. I’m able to get in 12 grams of protein per serving, easily make them to be both gluten- and dairy-free, and only use bananas as an optional topping (not in the actual batter). Plus, I’ve discovered the combination of baking powder and baking soda works to make these pancakes perfectly fluffy. Whether I’m making a fresh batch on the griddle in the morning or meal prepping for the week ahead, these pancakes always make my mornings a little bit better.

Health Benefits

These pancakes provide 12 grams of protein per serving, helping me get closer to my daily protein goals while supporting satiety, energy levels, and muscle growth. By adding extra toppings, such as Greek yogurt, berries, or nut butter, I can build a breakfast plate that’s well balanced in macronutrients. 

My Go-To Protein Powders

I love using my favorite protein powders in this recipe, whether it’s plant-based or whey. I’ve tested this recipe specifically with Puori Whey Protein Powder (Vanilla) and KOS Plant-Based Vanilla Protein Powder, and both worked really well. I have found that different protein powders can affect the batter’s consistency. To solve this issue, I’ll add a little more flour if it gets too thin; if it’s too thick, I’ll add a bit more milk. For any of my friends and family curious about what other whey or plant-based protein powders I would recommend, check out these in-depth guides where I help provide more insight on the options available:

• Show Me The Whey!
• Get The Plant-Based Scoop Here

Making Protein Pancakes

While the recipe says to mix the ingredients in a bowl, I have been known to make the pancake batter in a blender. I simply add all of the ingredients to a blender and give it a whirl; it’s that easy!

I’ve also mixed blueberries or chocolate chips into the pancake batter before cooking my flapjacks to switch things up every now and then. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make it Dairy-Free

To make this recipe gluten-free, I use a gluten-free baking flour, such as Bob’s Red Mill Gluten Free 1:1 Flour Blend or King Arthur’s Measure for Measure Gluten-Free Baking Flour.

Make it Gluten-Free

To make this recipe dairy-free, I use a non-dairy milk (e.g. almond milk), a plant-based protein powder like Ora Organic and coconut oil instead of butter.

 To Top It All Off

When it comes to toppings for these pancakes, the possibilities are endless. Some of my favorites include:

• A drizzle of maple syrup or honey
• Granola or chopped nuts (for extra crunch)
• Greek yogurt
• Fresh fruit and/or berries
• Nut butter (e.g. almond, peanut, cashew)

Storage Instructions

I love making these protein pancakes for meal prep — they’re perfect for quick, healthy breakfasts throughout the week. After cooking and letting them cool, I enjoy a few fresh, then store the rest in an airtight container. They keep in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, I use the microwave for about 30 seconds or warm them in a toaster or toaster oven. If frozen, I just add a little extra heating time.

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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