Protein Pancakes

Protein Pancakes are quick, filling, and easy with eggs, whey protein powder, baking powder, and water or almond milk.

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4.91 from 170 votes

Protein Pancakes are quick, filling, and easy with eggs, whey protein powder, baking powder, and water or almond milk.

Prep Time8

Cook Time10

Total Time18

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 eggs
2 scoops whey protein powder, about 5 - 6 tablespoons
1 teaspoon baking powder
2-4 tablespoon water, or almond milk
cooking spray, butter, or coconut oil to grease pan

Instructions

Heat skillet to medium heat and spray with butter or coconut oil and let melt.
While the skillet is heating, mix eggs, protein powder, baking powder, and water in a large bowl. Let sit for 5 minutes.
Pour batter onto the skillet using a ¼ measuring cup.
When you can see bubbles form on the top it’s ready to flip.
Serve with fruit, sugar-free syrup, or butter.

Video

Notes

Recipe Tips.

Mix the batter until smooth so the protein powder is fully blended.
Let the batter sit for 5 minutes before cooking so it thickens slightly.
Start with 2 tablespoons of liquid, then add more only if the batter is too thick.
Cook over medium heat and flip when bubbles form on top.
Make-ahead tip: cook extra pancakes and refrigerate or freeze them, then reheat for quick breakfasts during the week.

Make ahead of time. One of the best things about this recipe is how well these pancakes freeze! Make a big batch and freeze for busy mornings. See How to Freeze Pancakes for tips.

Store. Store leftovers in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 2 months. Reheat in the microwave or toaster oven.

Nutrition