Protein Pancakes Recipe

Introduction

Protein pancakes are a delicious and nutritious way to start your day. Packed with protein and wholesome ingredients, they keep you full and energized. These pancakes are simple to make and perfect for a healthy breakfast or snack.

Ingredients

• 3 egg whites (approximately 130 grams)
• 2 ½ tablespoons blueberries (approximately 1 ounce)
• ¼ cup water
• ½ cup rolled oats
• 1 scoop vanilla protein powder
• 1 tablespoon stevia in the raw
• ½ teaspoon baking powder
• cooking spray
• toppings like sugar-free syrup, berries, or chocolate chips (optional)

Instructions

1. Step 1: Add egg whites, blueberries, oats, vanilla protein powder, stevia, baking powder, and water to a blender. Blend together until smooth.
2. Step 2: Heat a small frying pan over medium heat and coat it lightly with cooking spray.
3. Step 3: Once the pan is hot, pour in the pancake batter to form a thin layer. Tilt the pan so the batter spreads evenly.
4. Step 4: Cook each pancake for about one minute until edges start to brown and air bubbles appear on the surface. Flip and cook for another minute until fully cooked. Remove from heat and set aside.
5. Step 5: Repeat the process until all the batter is used.
6. Step 6: Drizzle with sugar-free syrup and serve with fresh berries or your favorite toppings.

Tips & Variations

• Use almond milk instead of water for a creamier texture and richer flavor.
• Swap blueberries with sliced bananas or chopped nuts for variety.
• Add a pinch of cinnamon or vanilla extract to enhance the flavor.
• For extra protein, mix Greek yogurt into the batter before cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes in a sealed bag for up to one month and reheat from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, whole eggs can be used, but the pancakes may be richer and denser. Egg whites keep the pancakes light and increase protein content without added fat.

What type of protein powder works best?

Vanilla-flavored whey or plant-based protein powders work well, but you can use any flavor you prefer. Just be mindful of sweetness to avoid overly sweet pancakes.

Protein Pancakes Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

This healthy protein pancake recipe offers a delicious and nutritious way to start your day. Made with egg whites, rolled oats, vanilla protein powder, and naturally sweetened with stevia, these pancakes are light yet packed with protein and fiber. Fresh blueberries add a burst of flavor and antioxidants while optional toppings like sugar-free syrup and berries make them customizable to your taste. Perfect for a quick, low-calorie breakfast or post-workout meal.

• Author: Luna
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 small pancakes 1x
• Category: Breakfast
• Method: Blending and Frying
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 egg whites (approximately 130 grams)
• 2 ½ tablespoons blueberries (approximately 1 ounce)
• ¼ cup water
• ½ cup rolled oats
• 1 scoop vanilla protein powder
• 1 tablespoon stevia in the raw
• ½ teaspoon baking powder
• Cooking spray

Optional Toppings

• Sugar-free syrup
• Fresh berries
• Chocolate chips

Instructions

1. Prepare the batter: Add egg whites, blueberries, oats, vanilla protein powder, stevia, baking powder, and water to a blender. Blend together until smooth, ensuring all ingredients are fully incorporated to create a consistent pancake batter.
2. Heat the pan: Place a small frying pan on the stove over medium heat. Lightly coat the pan with cooking spray to prevent sticking and to ensure the pancakes cook evenly.
3. Pour the batter: Once the pan is hot, pour in enough pancake batter to cover the pan in a thin layer. Tilt the pan to spread the batter evenly for uniform cooking.
4. Cook first side: Let the pancake cook for about one minute until the edges start to brown and small air bubbles form on the surface, indicating the pancake is setting and ready to flip.
5. Flip and cook second side: Carefully flip the pancake using a spatula and cook for an additional minute or until fully cooked through and lightly browned on both sides. Remove the pancake from the heat and set aside.
6. Repeat: Continue the process by repeating steps 3 to 5 with the remaining batter until all pancakes are cooked.
7. Serve: Drizzle your choice of sugar-free syrup over the pancakes and add fresh berries or other desired toppings. Serve immediately for the best flavor and texture.

Notes

• You can substitute rolled oats with quick oats if you prefer a smoother texture.
• If you don’t have stevia in the raw, you may use another preferred low-calorie sweetener or leave it out for a less sweet flavor.
• For extra fluffiness, you can separate the egg whites and whisk them before folding into the batter.
• Feel free to add a pinch of cinnamon or vanilla extract to enhance the flavor.
• These pancakes freeze well; reheat gently in a toaster or pan to enjoy later.

Keywords: Protein pancakes, healthy breakfast, low calorie pancakes, egg white pancakes, blueberry pancakes, gluten-free pancakes