These Healthy Protein Powder Pancakes are a great way to start the day and will definitely keep you going until lunchtime. With 44 grams of protein they are filling and satisfying with a light and fluffy texture.
Recipe Highlights
- High protein and high fibre, making them very filling and satisfying
- Buttermilk protein pancakes create a light and fluffy texture
- They’re make using oats so perfect for breakfast
- There is no banana, although you can add it on top if that is what you like
- They’re best eaten warm as soon as they’re cooked
- So many ways to top your protein pancakes adding extra sweetness, texture and flavor
Ingredients
They're made with oat flour which makes them higher in fibre, and there's no banana and no sugar, making them perfect for those looking for a nutritious high energy breakfast.
Cook them one at a time on medium heat in a flat based pan to get them golden brown on each side. Each one takes about one minute on each side to cook.
I love making high protein breakfasts and snacks with protein powder like these Chocolate Date Protein Balls, my Healthy Chocolate Weetbix Slice and this No Bake Protein Bar with Oats.
Best Protein Powder for Pancakes
I use a vanilla flavoured Whey Protein Isolate Protein Powder which gives a subtle vanilla flavouring to the pancakes without being too overpowering.
You could try also using a plain unflavoured Whey Protein Isolate Protein Powder if you don’t like the vanilla flavouring.
Using other flavoured protein powders will affect the final taste and flavor of the protein pancakes, so I recommend only using either vanilla flavored or unflavored for this recipe.
Note that different Whey protein powders all contain different fillers and thickening agents and some will absorb liquid more easily than others. Therefore depending on your brand of Whey protein powder you may need to add additional liquid if you find the batter is too thick.
I would not try this recipe using a plant based protein powder as the quantities of ingredients, particularly the liquids will be different.
Ingredient Notes
- Buttermilk: Buttermilk brings a slightly tangy flavor and helps create a tender, fluffy texture in pancakes that's hard to resist. No Buttermilk? Take half a cup of regular milk, add 1 ½ teaspoons of lemon juice or white vinegar and let it stand of 1 minute, then add to bowl.
- Eggs: eggs are best at room temperature and 2 large fresh eggs are ideal.
- Oat Flour: Oat flour can be purchased from the baking aisle of the supermarket. Alternatively you can make your own by blitzing 2 ½ cups rolled oats in a high speed food processor for a minute.
- Butter: Butter is used to cook the pancakes and prevent them from sticking to the pan, making them easier to flip. I prefer it to using oil, as the butter adds a buttery flavor to the pancakes. It also creates a better golden brown appearance than the oil.
How To Make
- Whisk Wet Ingredients: Whisk the eggs with buttermilk and vanilla extract.
- Whisk dry ingredients in a separate bowl: In another bowl, mix the dry ingredients: whey protein, baking powder, baking soda, and oat flour.
- Add Wet and Dry Ingredients together: Then incorporate the dry ingredients mixture into the wet one. Stir until combined. A few lumps are ok, so don’t overmix the batter to get fluffy pancakes.
- Grease Pan and Cook Pancakes 1 at a time: Add butter into a pancake pan, and heat it over medium heat. Then, reduce heat to a minimum, and pour ¼ cup of pancake batter. Cook the pancakes over low heat. Once you see the first bubbles on top, about a minute or so, flip them over and cook them for another minute. These pancakes burn fast if you have the heat up too high, so keep an eye on them the whole time.
- Serve: Top and Serve them warm with your favorite toppings on top.
Protein Pancake Toppings
- Butter: extra butter on top with a little ground cinnamon
- Sweetener: A drizzle or two of sugar free maple syrup (I use Lakanto maple syrup)
- Nut butters: Spread some almond, peanut, or cashew butter on your pancakes for an extra protein boost and a creamy, satisfying texture.
- Greek yogurt: A dollop of Greek yogurt adds a tangy twist and extra protein
- Fresh fruit: Pile on fresh or frozen blueberries or strawberries, sliced banana, or diced apple for a natural sweetness
- Nuts and seeds: Sprinkle some chopped nuts like almonds, walnuts, or pecans, or seeds like chia, flax, or pumpkin seeds for added crunch
- Unsweetened shredded coconut: Sprinkle some coconut flakes for a tropical twist and a little extra fiber.
Recipe Tips
Cooking: When using Whey Protein Powder in cooking, it speeds up the cooking process. So the time it takes to cook protein pancakes with whey protein powder is less than the time it takes to cook regular pancakes, therefore I recommend keeping a close eye on the cooking process.
Smooth Batter: I recommend using a whisk over a spoon to mix the batter as it will be easier to achieve a smoother consistency, however avoid overmixing the batter. I recommend mixing with a whisk until just combined into a runny batter and a few lumps here and there are OK, but try to get the majority of them out by quickly whisking.
Storing: Whilst these buttermilk protein pancakes are at their best when they have just been made, if you have leftovers, cove them and let them cool to room temperature. Then store in zip lock bags and eat within one day. I don’t tend to make them ahead of time because I prefer to eat them fresh and warm and they can have a tendency to get a bit too soft after a couple of hours if left out in the open.
Additional protein powder: I would only use two scoops of protein powder and not any more. Using more will affect the overall taste and take away from the light and fluffy texture of the pancake.
If you’re used to eating regular pancakes, you’ll find that the taste and texture of buttermilk protein pancakes made with oat flour is pretty similar, just a whole lot healthier and much more filling thanks to the protein powder.
A generous serving for 2 people with 44 grams of protein each, this is a great high energy breakfast or Sunday brunch. Perfect for those wanting to get a healthier start to the day and to keep cravings at bay.
Healthy High Protein Snacks
Healthy Protein Powder Pancakes
Ingredients
- 2 scoops Vanilla Whey Protein Powder
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ cup Buttermilk
- 2 large eggs
- 1 teaspoon Vanilla extract
- ¾ cup Oat flour
- 2 tablespoons Butter - for cooking the pancakes
Optional toppings:
- Butter
- Sugar Free Maple syrup
- Blueberries
- Strawberries
- Yogurt
- Peanut butter
Instructions
- Whisk the eggs with buttermilk and vanilla extract.½ cup Buttermilk, 2 large eggs, 1 teaspoon Vanilla extract
- In another bowl, mix the dry ingredients: whey protein, baking powder, baking soda, and oat flour. Then incorporate the dry ingredients mixture into the wet one. Stir until combined. A few lumps are ok, so don’t overmix the batter to get fluffy pancakes.2 scoops Vanilla Whey Protein Powder, 2 teaspoons Baking powder, ½ teaspoon Baking soda, ¾ cup Oat flour
- Add ½ tablespoon butter into a pancake pan, and heat it over medium heat. Then, reduce heat to a minimum, and pour ¼ cup of pancake batter to create 1 pancake. Cook the pancakes over low heat. Once you see the first bubbles on top, about a minute or so, flip them over and cook them for another minute. These pancakes burn fast if you have the heat up too high, so keep an eye on them the whole time.
- Serve them warm with your favorite toppings on top.Sugar Free Maple syrup, Blueberries, Strawberries, Yogurt, Peanut butter
Notes
- Batter Thickness: Should be a consistency similar to a syrup, so that when you pour it into the pan it spreads a little, but not too much.
- Heat: Don't turn the temperature up to high to speed up the cooking process as this will burn the pancakes. Protein pancakes are best cooked on a low heat and this is the best way to achieve the golden colour on both sides.
- Protein Powder: Whey protein powder is recommended for this recipe (Vanilla or unflavored). I use a whey protein isolate protein powder. Vegan or plant protein powder is not recommended for this recipe.
- Buttermilk: Buttermilk brings a slightly tangy flavor and helps create a tender, fluffy texture in pancakes that's hard to resist. No Buttermilk? Take half a cup of regular milk, add 1 ½ teaspoons of lemon juice or white vinegar and let it stand of 1 minute, then add to bowl.
- Eggs: eggs are best at room temperature and 2 large fresh eggs are ideal.
- Oat Flour: Oat flour can be purchased from the baking aisle of the supermarket. Alternatively you can make your own by blitzing 2 ½ cups rolled oats in a high speed food processor for a minute.
- Butter: Butter is used to cook the pancakes and prevent them from sticking to the pan, making them easier to flip. I prefer it to using oil, as the butter adds a buttery flavor to the pancakes. It also creates a better golden brown appearance than the oil.
- Nutrition Info: 8 pancakes served between 2 people will be 4 pancakes each at around 497 calories and 44 grams of protein per serving with additional toppings extra. Alternatively, if making for 4 people, it will be 2 pancakes each and be around 250 calories and 22 grams of protein per serving with additional toppings extra.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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