High Protein Pancakes Recipe

If you’re looking for a quick, healthy, and filling breakfast option, these Easy High Protein Pancakes are a game-changer. Packed with protein and made with simple ingredients, they’ll fuel your morning without leaving you feeling heavy. Whether you’re hitting the gym, heading to work, or feeding a hungry family, these pancakes are a perfect fit.

What makes these pancakes stand out is their balance between taste and nutrition. Unlike traditional pancakes that are mostly carbs, this recipe is designed to keep you full longer, support muscle recovery, and reduce sugar crashes. Plus, they’re customizable and can easily fit into a meal prep routine.

You don’t need to be a pro in the kitchen either. With just a few pantry staples and less than 20 minutes, you’ll have a stack of golden, fluffy pancakes ready to enjoy. Let’s dive into the details!

⏱ Cooking Time and Serving

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

• Servings: 2 (makes about 6 small pancakes)

🧾 Ingredients

Here’s what you’ll need for the base recipe:

• 1 ripe banana

• 2 large eggs

• ½ cup rolled oats (or oat flour)

• ½ cup low-fat cottage cheese or Greek yogurt

• 1 scoop (about 30g) vanilla or unflavored protein powder

• ½ tsp baking powder

• ¼ tsp cinnamon (optional)

• Pinch of salt

• Cooking spray or a bit of coconut oil for the pan

Optional Add-ins:

• 1 tsp vanilla extract

• Fresh berries, chocolate chips, or chopped nuts

• A splash of milk (if batter is too thick)

👨‍🍳 How to Make Easy High Protein Pancakes

1. Blend the ingredients:
   In a blender or food processor, combine banana, eggs, oats, cottage cheese, protein powder, baking powder, cinnamon, and salt. Blend until smooth. Let the batter sit for 2–3 minutes to thicken slightly.

2. Preheat your pan:
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or coconut oil.

3. Cook the pancakes:
   Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.

4. Serve warm:
   Stack your pancakes and serve with your favorite toppings like nut butter, fresh fruit, or a drizzle of maple syrup.

📝 Notes

• You can substitute oat flour with almond flour, but the texture will be softer.

• For vegan or dairy-free options, use plant-based protein powder and a non-dairy yogurt.

• If the batter is too thick, add a splash of milk to thin it out.

• Store leftovers in the fridge for up to 3 days or freeze for up to a month.

❓ FAQs

Can I make these pancakes without a blender?
Yes! Just mash the banana thoroughly and mix all ingredients in a bowl. The texture will be a bit chunkier but still delicious.

What kind of protein powder should I use?
Any protein powder works – whey, casein, or plant-based. Choose one with minimal sugar for a healthier option.

Are these pancakes good for meal prep?
Absolutely. Make a batch, refrigerate or freeze, and reheat in the toaster or microwave for a quick breakfast.

Can I make this recipe gluten-free?
Yes, just use certified gluten-free oats or oat flour.

🧪 Nutrition Facts

Nutrition may vary based on ingredients used and optional toppings added.

⚠️ Disclaimer

This recipe is intended for general informational purposes only. Always consult a healthcare provider or registered dietitian if you have dietary concerns or allergies. Ingredients like eggs, dairy, and protein powder may cause allergic reactions in some individuals. Enjoy these pancakes as part of a balanced diet, and remember that even healthy foods are best in moderation.