Can I Make Protein Pancakes Without Protein Powder?

Yes, you can make protein pancakes without protein powder . You can use cottage cheese, Greek yogurt, or even mashed beans or lentils. Try different ingredients to find the right mix of protein, carbs, and taste. For more ideas, check out this cottage cheese recipe for protein pancakes.

How Can I Make Vegan Protein Pancakes?

Making vegan protein pancakes is simple. Use plant-based milks like soy, almond, or oat milk. For protein, try plant-based powders, mashed bananas, or nut butters. These swaps make vegan pancakes just as tasty as the non-vegan kind.

Can I Make Protein Pancakes Ahead of Time?

Yes, you can make protein pancakes ahead. They're great for meal prep because they reheat well. Cook the pancakes, let them cool, and stack them with parchment paper. Store them in the fridge for up to 5 days or freeze for months. Reheat in the microwave or toaster oven for a quick, healthy meal or snack.

Protein Pancakes: A Healthy Breakfast Treat

Description

These Protein Pancakes are a healthy and delicious way to start your morning! Packed with protein, they are perfect for fueling your day and can be customized with your favorite toppings.

Ingredients

Scale

1 cup rolled oats (or oat flour)
1 scoop protein powder (vanilla or unflavored)
1 teaspoon baking powder
½ teaspoon cinnamon (optional)
2 large eggs
½ cup unsweetened almond milk (or any milk of choice)
1 ripe banana (mashed)
1 teaspoon vanilla extract
1 tablespoon honey or maple syrup (optional for sweetness)
Cooking spray or butter (for cooking)

Instructions

Blend the dry ingredients: In a blender or food processor, blend the oats until they form a fine flour. If using oat flour, skip this step. In a bowl, combine the oat flour, protein powder, baking powder, and cinnamon.
Mix the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, mashed banana, vanilla extract, and honey (if using).
Combine: Pour the wet ingredients into the dry ingredients and stir until well combined. Let the batter sit for 5 minutes to thicken slightly.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
Serve: Stack the pancakes and serve with your favorite toppings like fresh berries, yogurt, nut butter, or maple syrup.

Notes

For extra flavor, add chocolate chips or blueberries to the batter.
You can store leftover pancakes in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the toaster or microwave.
If the batter is too thick, add a splash more milk to reach your desired consistency.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 3 pancakes
Calories: 250
Sugar: 8g
Sodium: 180mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 15g
Cholesterol: 125mg