Start your day with this Healthy Protein Pancakes Recipe! These simple, three-minute cakes are loaded with protein and other healthy ingredients and are perfect for yourself or a crowd.
The best healthy pancakes ever
Have you ever met someone who didn’t like pancakes? Or, how about adamant Team Waffle people (you know, the classic Pancakes vs. Waffles debate)? Regardless, this healthy protein pancakes recipe is the secret tool for bringing even the strongest waffle supporters over to the pancake side.
What’s so great about these fluffy ‘cakes is that though they’re delicious, they don’t pack in the added sugars or other icky ingredients that so many pancakes recipes have. Instead, they’re made with healthier ingredients like rolled oats, egg whites, and protein powder! But, more on the healthy factor in a bit. For now, let’s dive into the how-to!
Ingredients in vanilla protein pancakes
Let’s start with the ingredients. You’ll need the following 8 items:
- Rolled Oats: First, we’ll start with 2 cups of rolled oats. These will create the “base” of the pancake batter.
- Banana: For a bit of natural sweet flavor, add 1 small banana.
- Egg Whites: Next, 1/2 cup of egg whites will help bind the ingredients together and will contribute to the pancakes’ fluffy texture.
- Protein Powder: Here’s where the powder comes in. Include 2 scoops of your favorite protein powder — vanilla is best! You can also use unflavored if that’s what you have.
- Cinnamon: To add more flavor, include 1 tsp of cinnamon.
- Baking Powder: 1/2 tsp of baking powder will help the pancakes cook properly.
- Salt: A dash (1/4 tsp) of salt creates a subtle salty x sweet combo.
- Almond Milk: Finally, finish things off with 1 cup of almond milk.
Tools needed to create this breakfast
As with most pancakes recipes, you don’t need too many kitchen tools. Grab a blender, spatula, and a skillet or pan, and you’re good to go!
You will also need the following sized measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1/2 cup, and 1 cup.
How to make this healthy protein pancakes recipe
Pancakes are delicious, quick, and quite literally couldn’t be easier to make. This recipe will yield about 14 servings!
Start by adding the ingredients into a blender in the order listed above.
Then, blend the mixture until it is completely smooth and there are no chunks or grittiness. Be sure to scrape down the sides as needed.
Let the batter rest for 5 minutes to allow it to thicken.
Finally, use a 1/4 cup to scoop and pour the batter onto a heated pan. Cook the pancake over medium heat for about 3-4 minutes on each side. Slowly cooking the pancakes will result in fluffy, fully cooked ‘cakes!
How these are healthier
There are so many ways to make average, every day recipes worlds healthier — these pancakes are a shining example! To make these a better option, I made the following ingredient choices.
Next, I used only egg whites, which are lower in calories than egg yolks.
I amped up the protein by throwing in a bit of protein powder. It’s such an easy way to sneak extra protein into your day!
Finally, I skipped regular milk and used almond milk instead. It’s lower in calories and a slightly healthier option!
When making this pancake recipe, there are a few items that can be swapped based on what you have on hand. There are also a few ways to switch things up and add extra fun!
- Rolled Oats: Rolled oats are the same as old fashioned oats. If you don’t have these, you can use quick oats!
- Protein Powder: I mentioned vanilla or unflavored protein powder, but chocolate can also work if you’d like to go for a chocolate banana flavor!
- Almond Milk: Finally, any milk can be subbed for almond milk, whether another nut version or regular milk.
- Chocolate Chips: Have a sweet tooth in the morning? Me too! I love to add a dash of chocolate to these pancakes by sprinkling on a few chocolate chips. You can do this during step 4.
- Fruit: Instead of chocolate, go the fruit route! Sprinkle in your favorite type, whether fresh, frozen, or dried!
Storing extra pancakes
While I doubt there will be leftovers (they’re just too tasty!), I wanted to include a note on storage. Keep them in an airtight container to preserve the fresh fluffiness, and stick them in the fridge. Enjoy within 1-2 days.
If you liked this recipe, you’ll want to try these!
Need some more breakfast ideas? Try these! Between oatmeal, banana bread, casserole, and granola there’s something for everyone whether cooking for yourself or a crowd!
- Baked Oatmeal for One (Two Ways)
- Healthy Peanut Butter and Jelly Banana Bread
- Sweet Potato Egg Breakfast Casserole
- Chunky Paleo Granola
Recipe by Erin Morrissey + Photography by Moriah Sawtelle
- In a blender, add ingredients in order as listed.
- Blend until completely smooth and there are no chunks/grittiness. Scrape down sides as needed.
- Let batter rest for 5 minutes to allow it to thicken.
- Using 1/4 cup scoop, pour onto heated pan. Cook over medium heat about 3-4 minutes each side. Slow cooking these will result in fluffy, fully cooked pancakes.
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