Protein Pancake RecipeBreakfast Recipes Jump to Recipe Print Recipe Are you looking for protein pancake perfection? You’ve come to the right place! This is my quick, easy, high protein pancake recipe for one. Whether you’re into fitness or just craving the perfect fluffy pancake (with a dash of extra protein in it), these protein pancakes will hit the spot. Customise the toppings to your liking! Quick and easy protein pancakes: When pancakes only take 20-25 minutes to make (from start to finish), and are incredibly delicious, filling and healthy… I think we can scratch them off the list of ‘weekend breakfast ideas’. Seriously, these protein pancakes are amazing! So amazing that at some point last year I got bored of making them. I like to be creative in the kitchen and switch things up as often as possible, which in my crazy world means everyday haha. So when the response for 3 weeks straight was “can I have the protein pancakes for breakfast”? I vocally kept responding, “AGAIN”?! I eventually had to put my foot down and say – I’m sure something along the lines of – maybe I can do french toast or something savoury. The point is… yes, they are in fact, THAT (^) good! This protein pancake recipe is the base that I always use and make changes to when desired. And the changes you can make are truly ENDLESS. Flavour combination galore with only a few simple additions. This recipe serves one (or two kiddies). They are fluffy, soft, and so easy to make. They come together in one bowl (or a blender), and they make for the perfect protein breakfast or snack. Are These Protein Pancakes Suitable for Kids? Yes, they are! You can simply substitute the protein powder for equal ratios of extra flour and you can substitute the sweetener for any other sweetener of your choice (like honey, brown sugar, etc.) and you’ll be good to go! Can I Add More Protein Powder To The Pancakes? If you would like them to be higher in protein you can! Just keep in mind that adding more protein powder will change the texture as well as the flavour of the pancakes. It will likely make them denser and can make them ‘chalky’ depending on how much you add. Protein Pancake Macros: Calories – 369 Protein – 23.2g Carbs – 42.7g Fats – 10.6g A Note on A Few of the Pancake’s Ingredients: All Purpose Flour: I have made these pancakes with oat flour before and the texture is definitely denser and ‘heavier’. You can substitute for equal ratios of another flour if you wish to though! Protein Powder: I highly recommend using vanilla-flavored protein for this protein pancake recipe. If you would like to omit the protein powder, you can substitute for equal ratios of more flour. I haven’t tried this recipe with a plant-based protein, but I’m sure it could work. Sweetener: If you don’t want to add the sweetener in, you can substitute it with any other granulated sweetener of your choice. You just may have to adjust quantities to suit your preference. Vanilla Extract: If there’s anything you do – DON’T skimp on the vanilla extract. It adds such a great flavor to the pancakes! Low-Fat Plain Yoghurt, Milk & Water: These three ingredients add moisture to the recipe. If you would like to use only milk you can do so. You also substitute the dairy products with dairy-free alternatives. Baking Powder: Helps the pancakes to rise and become fluffy. Egg: The egg serves as a binding agent, which helps to hold the pancake batter together and gives it structure. I haven’t used a flax egg in this recipe, so I’m not sure how it will work (if you try it out I would love to know how it turns out). Topping Suggestions? The toppings that I have used in this recipe are completely optional! You can pick-and-mix from them (like switching the white chocolate spread out for a chocolate hazelnut spread), and using only strawberries instead of mixed berries! Feel free to get creative. Please note that the calories per serving are calculated excluding toppings. Other toppings that would be amazing with this protein pancake image: Maple Syrup Chocolate Chips Flavored Yoghurt (strawberry, vanilla bean, etc.) Fresh Fruit & Honey Nut Butter Butter & Powdered Sugar Cinnamon Helpful Recipe Tips: Fry these pancakes over a LOW HEAT: If someone were to ask me “Can I crank the heat up to cook them quicker?” My answer would be “Pleaseeee don’t.” I have made pancakes more times than I count, and low truly does win the race. Frying pancakes over a low heat will help to prevent burning! We don’t want the bottoms dark brown and burnt before the inside is even cooked. The low heat gives the pancakes time to become golden-brown and actually cook. If you crank the heat up, you’re cranking your chances of having to chuck them out along with it. Why I Recommend a Using a Lid When Frying The Pancakes: Let me tell you what I DESPISE about making pancakes. It frustrates the living daylight out of me when my pancakes start to get too brown – too quickly – at the bottom… while the top is still RAW. Raw as in, not one bubble on the top in sight. That’s why 1. We fry these pancakes on low heat to ensure that there’s enough time for them to cook-through evenly. And 2. We use a lid. Using a lid over the pan will help to trap heat. Trapping the heat = helping to cook the top part of the pancakes, while the bottom is busy frying. This results in a beautiful, fluffy and fully cooked pancake. With no raw bits inside! Non-Stick Pan: If possible, use a non-stick pan. Using a non-stick pan in addition to non-stick spray will help to ensure that the pancakes release easily from the pan. This will result in perfectly cooked – smooth surfaced – pancakes (without having to use a lot of oil, which would bump up the calories. Why must we remove the pan from the heat in between frying? Removing the pan from the heat in-between every batch (or between cooking each pancake should I say) allows the pan to cool down slightly. This prevents the pancakes from cooking too quickly or burning. If you leave the pan on the stove it will stay hot and the pancakes won’t have time to cook slowly which is exactly the opposite of what we want. FAQ: Can I make these protein pancake recipe ahead of time and reheat them? Certainly! These pancakes can be made ahead of time and stored in the fridge (for 3-4 days) or in the freezer. However, please do take note that the texture will change after they have been refrigerated or frozen. You can then reheat them in a toaster, microwave, or on the stove in a pan. Can I use a different sweetener? Absolutely! Feel free to adjust the sweetness level according to your preference. You can substitute it with honey, maple syrup, granulated sugar, or any other sugar-free alternative. Can I use a different type of milk? Absolutely! You can use any type of milk that you like, such as almond milk, soy milk, or oat milk, etc. Choose a milk that suits your dietary needs and taste preferences. How can I make these pancakes gluten-free? Simply use a gluten-free flour blend or almond flour instead of the all-purpose flour. Can I freeze the leftover pancakes? Yes, you can freeze any leftover pancakes for later use. Make sure to let them cool completely before placing them in an airtight container or freezer bag. Then – place a sheet of parchment paper in between each pancake and freeze for up to a month. The parchment paper helps to prevent them from sticking together into one mass once you freeze them. Easy Protein Pancakes This is a quick, easy, DELICIOUS, high-protein pancake recipe for one. The recipe yields 6 pancakes and the toppings can be customized to suit your liking! Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins Course Breakfast, SnackCuisine AmericanServings 1Calories 369 kcal Ingredients Pancakes:45 g All-Purpose Flour15 g Protein Powder1 tsp Baking Powder10 g Sweetener (2 sweetener sachets)A pinch Salt1 large Egg30 ml Low-Fat Milk30 ml Water25 g Yoghurt5 g Melted Butter1 tsp Vanilla ExtractNon-Stick SprayToppings (optional)1 tsp White Chocolate Spread4 tsp Low-fat Plain Yoghurt30 g Frozen Berries1/2 tsp Lemon Juice (+ 1 tbsp Water)5 g Sweetener (1 sweetener sachet) Instructions Pancakes:Place your dry ingredients into a bowl (flour, protein powder, baking powder, sweetener, salt) and mix to incorporate.Add your wet ingredients to the dry ingredients and whisk until you have a smooth batter.Spray non-stick spray into a pan and set it over low heat.Spoon about 1 and 1/2 tablespoons of your batter into the pan for each pancake.Cover the pan with a lid and let the pancakes cook for 35-45 seconds until slightly risen and golden brown on the bottom.Carefully flip each pancake and cook for an additional 35-45 seconds until golden brown on both sides.Place the pancake onto a plate and remove the pan from the heat.Spray the center of the pan with a bit more non-stick spray and spoon the next 1 and 1/2 tablespoons of batter into the pan.Repeat the process until no more batter remains.Toppings:For the yogurt topping: Mix the yogurt, white chocolate spread, and sweetener together until silky.For the berry topping: Combine frozen berries, water, sweetener, and lemon juice in a pan. Simmer on low heat for 3-5 minutes until the berries are soft and most of the liquid has reduced.Place on top of your pancakes, serve, and enjoy! Keyword Fluffy Protein Pancakes, High Protein Pancakes, Protein Pancakes Breakfast, Protein Pancakes For Kids, Protein Pancakes For One, Protein Pancakes Recipe, Quick Easy Protein Pancakes If you try this recipe, let me know what you think in the comments below! with love, Lé similar postsBanana Overnight OatsStrawberry Overnight OatsChocolate Protein Mug Cake Biscoff Protein Cheesecake (Mini’s)Healthy Blueberry Muffins