Protein Pancakes Recipe

protein pancakes
We all know omelets with vegetables and a side of fresh fruit is a super healthy way to start your day. We also all know pancakes are the true enjoyment food of breakfast, and sometimes you want the benefits of being healthy with the enjoyment level of #treatyoself. This protein pancakes recipe satisfies both requests in one easy to make mix.

If you have ever tried Kodiak Cakes (or other store-bought protein pancake mixes) you have essentially experienced these protein pancakes. The biggest difference is we’ve substituted the whole wheat flour for oat flour and removed the brown sugar entirely. The little bit that is in Kodiak Cakes and most packages mixes won’t kill you – but can’t we always be a little better?

These protein pancakes also pack wonderfully. You can either make them, store them in the freezer, and then pop them in the toaster when you need them, or you can make the dry mix and bring it with you when you travel for a vacation. Versatile, delicious, and healthy. What’s not to love?

Protein Pancakes | Ingredients

This recipe makes 4 servings of pancakes; however, if you’re feeding a crowd or doing some breakfast meal prep, feel free to double or triple the batch!

Dry Mix

  • 1 Cup Oat Flour (put old fashioned oats into a blender or food processor and grind to a flour)
  • 5 Scoops Protein Powder (vanilla whey isolate is our preference, but plant based is also fine)
  • 1 1/4 tsp Baking Soda
  • Pinch of salt
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg

Wet mix

  • 4 Eggs, beaten
  • 1 Cup Water
  • 1 tsp Vanilla Extract (don’t stress about measuring this – more won’t hurt – just toss some in the mix)

Protein Pancakes | Instructions

You can make the dry mix ahead of time, and store it for a month or so without any problems. Be sure the container is air tight and everything will be good!

  1. Heat a non-stick skillet or non-stick pan to medium heat. Preheat the oven to it’s lowest setting so you can keep the pancakes warm as you cook more.
  2. In a medium bowl, combine all the wet ingredients. Whisk to completely mix together.
  3. In a large bowl, add the dry mix. Add the wet ingredients to the dry, and mix just until you have no more dry spots. Don’t worry about small lumps, they will cook out.
  4. Spray your cooking surface with non-stick spray, or brush with avocado oil, ghee, or butter.
  5. Using a 1/4 C measuring cup, scoop out the protein pancakes mix onto the griddle or pan. Cook for approximately 1-2 minutes per side, or until nice and golden brown. Transfer cooked pancakes to the oven, and continue cooking until done with the batch!
  6. Serve the protein pancakes topped with pure maple syrup, and some fresh fruit if you’d like!