Can these be turned into waffles?

I could add an extra egg and 1 tablespoon of maple syrup to the batter to turn these into waffles, or I could use my protein waffle recipe to take all the guess work out of it.

Is this protein pancake recipe low carb?

This recipe contains 25 grams of carbs per serving without toppings, so it’s not particularly low-carb or keto.

How do I prevent my protein pancakes from sticking to the pan?

To prevent my protein pancakes from sticking, I always use a non-stick pan and grease it well with butter, coconut oil, or nonstick cooking spray. I also let the pan pre-heat on the stovetop for a few minutes before adding the batter.

Are protein pancakes actually healthy?

Yes, pancakes can certainly be made with health in mind. Don’t get me wrong, I love a stack of fluffy, regular pancakes. However, I also love to sneak in a little protein when I can (not just for myself but for my kids, too). By serving these protein-packed pancakes with toppings like Greek yogurt, nut butter, and fresh fruit, I’m able to make a delicious and balanced breakfast.

Are protein pancakes like regular pancakes in taste and texture?

While protein pancakes may taste a bit different depending on the protein powder used, this recipe still achieves a texture close to regular pancakes — all thanks to my clever combo of 2 simple ingredients: baking powder and baking soda.

The Best Protein Pancakes

Servings: 10-12 pancakes 1x

Ingredients

2 servings protein powder*
1 cup gluten-free flour blend**
1 cup milk of choice***
½ cup egg whites (2 large egg whites)
1 large egg
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine salt
Butter, coconut oil, or nonstick cooking spray

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Instructions

In a large mixing bowl, combine all ingredients; stir well.
Heat a griddle or nonstick skillet over medium heat. Add a teaspoon of butter or coconut oil (may also use cooking spray) to the surface. Once melted and/or hot, swirl around to coat the bottom of the pan.
Spoon batter (using a scant ¼ cup per pancake) into the skillet. Cook for 2-3 minutes or until small bubbles appear on the surface of the batter.
Flip over and cook for an additional 2-3 minutes, until the pancake is golden brown.
Remove the cooked pancakes from the skillet and keep warm. Repeat until all of the pancake batter is used up.
Store leftovers in the fridge for up to 3 days. To reheat, microwave for 30 seconds or use a toaster or toaster oven.

Notes

*I recommend Puori Whey Protein Powder – Vanilla (use PUORIxRFD for 20% off) or Ora Organic Plant-Based Protein Powder Protein Powder (use REALFOOD10 for 10% off). Since different protein powders will result in a different consistency of the pancake batter, the recipe may need to have some extra milk or flour added to it. If the batter is too thin, add an additional tablespoon or 2 of flour. If the batter is too thick, add an additional tablespoon of milk.

**I recommend Bob’s Red Mill Gluten Free 1:1 Flour Blend or King Arthur’s Measure for Measure Gluten-free Baking Flour. May substitute for all-purpose flour if gluten-free dietary needs aren’t a concern. Oat flour (or rolled oats ground into a flour consistency) is another good option to use.

***Use non-dairy milk instead of cow’s milk to make these pancakes dairy-free.

Nutrition Information

Serving Size: 2 pancakes (made with Puori whey protein powder)
Calories: 174
Fat: 3 g
(Sat Fat: 1 g)
Sodium: 350 mg
Carbohydrate: 25 g
(Fiber: 1 g
Sugar: 2 g)
Protein: 12 g
Cholesterol: 53 mg

Dietary

Dairy-Free Gluten-free Nut-free Vegetarian

Recipe By: Stacie Hassing