A quick and tasty breakfast, they take 20 minutes to make, and each serving contains 32 grams of protein! I created this recipe for my daughter, a talented powerlifter. Her challenge? Make protein pancakes without flour, keeping them tasty, fluffy, and non-dry. This is one of those recipes that required several attempts until we were both happy with the result. But once we perfected this recipe, we’ve been making it regularly. These pancakes are excellent! Another high-protein breakfast we both like is these chaffles. They contain 36 grams of protein per serving.
Ingredients
Variations
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Vanilla extract: I use a full tablespoon - this is not a typo. Since I use plain, unflavored protein powder, it gives the pancakes much-needed flavor. Sweetener: This is optional, especially if you plan to top the pancakes with sweet toppings. I add stevia to the batter, which is especially important when using unsweetened powder. You can replace the stevia with a granulated or powdered sweetener. Plain Greek yogurt: Adds much-needed moisture to the pancakes. I use plain, whole-milk Greek yogurt. Nonfat Greek yogurt works, too. Protein powder: I use Biochem 100% Whey Isolate Protein - Natural Flavor. I like that it doesn’t have any sweeteners. Baking powder: Make sure it’s not expired. It helps the pancakes rise, although these are not tall pancakes.
Different Add-Ins
You can make these pancakes plain - they’re excellent without any add-ins. I do like to vary them by adding blueberries or chocolate chips. If adding blueberries, you’ll need about ½ cup. Rinse and dry them well, and scatter 4-5 blueberries on top of each pancake, as shown in the photo below. For chocolate chip pancakes, you’ll need ¼ cup of chocolate chips. Sprinkle 6-8 of them on each pancake, as shown in the photo below. Whisk the eggs, vanilla, stevia, and Greek yogurt, then whisk in the protein powder. Whisk patiently and thoroughly until completely smooth and free of lumps, then add the baking powder. Protein powder is very drying, so it’s best to measure it by weight, as you see me doing in the photo below, and not by volume. Cook the pancakes over medium heat until they bubble on top, one minute or even less. Flip and cook them for just a few more seconds. Remove the pancakes to a plate, add more fat to the skillet if needed, and cook the remaining pancakes. Serve immediately. They’re lovely topped with blueberry compote or strawberry compote. Sometimes, I drizzle them with warmed-up peanut butter, melted extra-dark chocolate, or keto hazelnut spread. You can also freeze these pancakes in freezer bags, separated with wax paper squares. Defrost them in the microwave.
