The Fluffiest Protein Pancakes {4 Ingredients!}

These fluffy Protein Pancakes are a healthier spin on the breakfast-food favourite and super easy to make – you only need four ingredients!

How to make protein pancakes

1. Mash the banana.
2. Mix in the other ingredients.
3. Cook in a pan, flipping when golden brown on the bottom.
4. Serve with toppings of your choice!

Ingredients and substitutions

• Bananas – applesauce is a great alternative, just use half a cup of applesauce for every banana. You'll need to keep at least some of the bananas for this recipe, or the batter will be too wet and won't be fluffy.
• Protein powder – I like using vanilla whey protein for added flavour but any kind of whey protein will work. You could also try rice, soy or pea protein, but the texture might be different.
• Egg whites – use freshly-cracked eggs or buy a carton of egg whites from the grocery store to save time.
• Baking powder – there's no real substitute for this.
• Butter – to grease the skillet.

Are protein pancakes healthy?

Pancakes are perfect for a weekend breakfast. But unfortunately, not all pancakes are nutritious. In fact, depending on the ingredients and toppings, they can be very high in carbs and calories.

Plus, with a topping of “fake” maple syrup, the pancake breakfast is a sugar crash waiting to happen. The good news is, this protein pancake recipe is a much better choice.

So are protein pancakes healthy? Absolutely! This breakfast is high in protein and low in calories. One serving of 2 pancakes has just 250 calories, and a whopping 30 grams of protein!

Now, if you are eating low carb, be mindful of the fact that this recipe is not low carb since we are using bananas, which contain lots of natural sugars.

Can you add protein powder to pancake mix?

Yes! Protein powder tastes great in this pancake mix. I use whey vanilla protein powder for a bit of extra flavour. When you shop for the protein powder, you may see whey listed on the ingredient label in one of these forms:

• concentrate
• isolate
• hydrolysate

All of these forms of whey protein are gluten-free and completely safe for people with celiac disease.

In case you are wondering, whey is one of two proteins that are in dairy milk. (The other protein is casein.) Whey is the watery portion of milk that separates from curds during the process of cheesemaking. Here is the protein powder I use if you're looking for a clean one.

Storing and reheating

If you make too many pancakes or you want to save some to enjoy later, store them in the fridge. They’ll keep well there for 5 days.

To prevent them from sticking together, wait until they are completely cool first. Also, place a piece of parchment or wax paper between each pancake.

To reheat, microwave on high for 1 to 2 minutes, or reheat them in a toaster or toaster oven.

Freezing protein pancakes

You can also freeze the pancakes. They will keep well frozen for up to 2 months. Just be sure to freeze them in an airtight bag or container. You can reheat them from frozen for 2-4 minutes in the microwave or pop them into the toaster.

More protein powder recipes

• Protein Balls 5 Ways
• The Best Protein Shakes 5 Ways
• Pumpkin Protein Pancakes

Meal prep tools for this recipe

• Here is the protein powder I use.
• These reusable food bags are great for storing leftover pancakes.