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Protein Pancakes

Pumpkin Spice Protein Pancakes

Pumpkin and Cinnamon…They’re the ultimate flavors of fall. Combine them together in a pancake that tastes as rich as a slice of cake, and you have the perfect breakfast to kick off the fall season!

Method

THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 15 MINUTES.

1
Put all of the ingredients in a blender and blend until smooth!

2
Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!Clean Eating Protein Packed Banana BreadClean Eating Protein Packed… Vanilla Blueberry Protein BreadVanilla Blueberry Protein… Strawberry Shortcake Protein Overnight OatmealStrawberry Shortcake Protein… Clean Eating Protein CheesecakeClean Eating Protein… Flourless Peanut Butter Cookie M&M Protein BarsFlourless Peanut Butter…

Ingredients

1 scoop Protein powder
1/2 cup Pumpkin (not pumpkin pie filling)
1/2 tsp Cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
1/2 tsp Baking powder
2 Egg whites
1/2 cup Oats
1/2 cup + 2 tbs water
3-5 pkts Stevia (or 1/2-1 tbs sweetener of choice)
Katie’s Tip!

Serve them warm with low sugar syrup, a light dusting of cinnamon… and perhaps a dollop of whip cream if you’d like!
Nutrition Breakdown

3 Servings (4 pancakes per serving)
108 Calories Per Serving
1 g Fat
20 g Carbohydrate
4 g Fiber
1 g Sugar
14 g Protein
2 WWP+*
*Weight Watchers Points per serving

Vanilla Spiked Protein Pancakes

Makes 12 vanilla spiked, light and fluffy, protein packed 4 inch pancakes
Ingredients –
3 eggs
1/2 cup cottage cheese
2 Tablespoons of milk
1 teaspoon of coconut oil, melted and cooled
1 teaspoon of vanilla extract
1/4 cup wholewheat pastry flour (regular plain or oat flour will also work)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
a pinch of salt
Optional but recommended for serving –
Strawberries, bananas and maple syrup or toppings of choice.
Peanut butter (or any nut butter really), 100% fruit strawberry jam, Greek yoghurt, honey any and all of these would be ah-mazing on these pancakes.
Method –
1 – Place all ingredients in a blender/food processor and blend/process until smooth and well combined. It will appear pretty runny but thats how it should be, go with it – delicious things be happening.
2 – Heat a medium size frypan over medium heat, add a little coconut or olive oil and swirl around the pan to ensure a even coating.
3 – Spoon a small amount of your batter into your heated fry pan and cook until bubbles form on the top and edges appear slightly dry. Carefully flip and cook for a minute longer. Transfer to a plate or wire rack to cool of not inhaling consuming right away. Repeat until all batter has been used. FYI – I got 12 delicious little 4 inch pancakes.
4 – To serve, top with fresh strawberries and bananas and a generous drizzle of maple syrup. Or whatever toppings your currently into.

 

Red Quinoa Pancakes

Makes 20-24 pancakes

Ingredients

  • 2 Eggs
  • 2 C. Coconut or Almond Milk
  • 1 1/2 t. Lemon Juice
  • 4 T. Coconut Oil
  • 2 1/2 C. Flour
  • 1 T. Coconut Palm Sugar
  • 2 t. Baking Powder
  • 1 t. Baking Soda
  • 1 t. Salt
  • 2 C. Red Quinoa, cooked

Instructions

  1. Place the milk in a small bowl and pour in the lemon juice. Stir once and allow to sit for 5 minutes.
  2. Place the flour, sugar, baking powder, baking soda, and salt in a bowl and mix together.
  3. Place the eggs in a mixing bowl and beat with a wire whisk. Add the coconut oil, dry ingredients, and milk to the eggs and mix until combined.
  4. Add the quinoa to the batter and mix until combined-do not overmix.
  5. Heat a griddle to medium-medium/high and grease with coconut oil.
  6. Pour the batter onto the hot griddle(about 1/4 C. per pancake) and allow to cook for a minute or so, or until the top of the pancake has bubbled up and the sides are cooked. Flip the pancake over and finish cooking on the other side for another 30 seconds.
  7. Serve with your favorite syrup.

 

Almond Joy Pancakes (Gluten Free)
Nutrition Information
  • Serves: 12
  • Serving size: 2 pancakes
  • Calories: 266
  • Fat: 17 g
  • Trans fat: 0 g
  • Carbohydrates: 17 g
  • Sodium: 372 mg
  • Fiber: 9 g
  • Protein: 11 g
  • Cholesterol: 212 mg
Recipe type: Breakfast
Prep time:  
Cook time:  
Total time:  
Almond Joy Pancakes are made with coconut flour for a tasty gluten free breakfast treat.
Ingredients
  • ½ cup coconut flour (I use Bob’s Red Mill)
  • ⅓ cup unsweetened shredded coconut
  • ¼ cup sweetener of choice (I use Swerve Sweetener)
  • ½ tsp baking powder
  • ½ tsp salt
  • 6 large eggs
  • ¼ cup coconut oil, melted
  • ½ to 1 cup unsweetened almond milk
  • 1 tsp almond extract
  • ¼ cup toasted, slivered almonds
  • 2 ounces 85 – 90% cacao chocolate, finely chopped
  • Additional oil for the pan
Instructions
  1. In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.
  2. Stir in eggs, coconut oil, ½ cup of the almond milk, and the almond extract. Add additional almond milk as needed. Your batter should be thicker than traditional pancake batter, but not so thick that you can’t pour it and spread it around the pan. Coconut flour batters also tend to thicken up as they sit so you can add additional milk partway through.
  3. Stir in toasted almonds and chopped chocolate.
  4. Heat a large skillet over medium heat and brush with additional coconut oil or another cooking oil. Scoop about 2 heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can’t fit any more pancakes into skillet (you should get 3 or 4 in).
  5. Cook until the bottom is golden brown and the top is set around the edges. You will see little bubbles start to come up in the center of the pancake, a good sign that it’s cooked enough to flip.
  6. Flip and continue cooking until second side is golden brown. Remove from pan and keep warm. Repeat with remaining batter.

Cinnamon Roll Protein Pancakes
Servings: 1 | Calories per serving: 346
Fat: 5.8 g (Sat Fat: 2.9 g) | Carbohydrate: 36.5 g | Fiber: 6.0 g| Protein: 38.5 g

ingredients:

1/3 C instant oats, dry

1 scoop vanilla whey protein powder

1/4 C liquid egg whites

1/4 C + 1 T fat free Greek yogurt

1/2 small banana

1 t vanilla extract

1/2 t cinnamon

1 T reduced fat cream cheese

1-2 T unsweetened almond milk

1 packet sweetener

PAM Original nonstick spray

 

directions:

1. In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, vanilla, and cinnamon. Blend until smooth.

2. In a large skillet coated with PAM, begin cooking the pancakes over medium-high heat, about 4-5 minutes on each side.

3. While the pancakes are cooking, spoon the remaining tablespoon of Greek yogurt and cream cheese in a small bowl. Microwave for 10 seconds to soften and stir until smooth. Add almond milk until your “icing” reaches the desired consistency and sweetener until it reaches the desired sweetness.

4. Stack your cook pancakes, pour on the icing, and bask in your last moments of relaxation before starting the weekday grind.

 

Peaches & Cream Protein Pancakes (GF)

Prep Time: 5-10 minutes

Cook Time: 8-10 minutes

Keywords: breakfast pancakes high protein vegetarian gluten-free Pancake Sunday summer

 

Ingredients (Serves 1)

  • 1/3 cup oat flour (ground from gluten-free rolled oats)
  • 1 Tablespoon coconut flour
  • 1/2 scoop vanilla protein powder (30g scoop)
  • 1/2 teaspoon baking powder
  • 1 large egg white
  • 2 Tablespoons peach-flavored Greek yogurt
  • 3 Tablespoon water (or milk)
  • 1/2 teaspoon coconut extract (optional)
  • 1/2 teaspoon almond extract
  • 1/4 cup diced peaches (fresh, frozen, or canned)
  • Toppings: thinned yogurt mixed with a bit of maple syrup, diced peaches, toasted almonds, and toasted coconut

Instructions

1. Heat a non-stick skillet or griddle to medium heat and coat with cooking spray.
2. In a medium-sized bowl combine dry ingredients and stir with a wire whisk to break up any lumps.
3. In a separate bowl, whisk egg white until frothy.
4. To the egg, add yogurt, water (or milk) and extracts and whisk well.
5. Add wet ingredients to dry ingredients and stir until just combined.
6. Fold in peaches.
7. Spoon batter onto skillet, forming three small-medium sized pancakes.
8. Cook for 4-5 minutes before flipping and cooking an additional 3-4 minutes.
9. Transfer to a plate and add toppings.
10. Enjoy while fantasizing about pecs…I mean PEACHES!!

 

Vanilla Coconut Protein Pancakes

2 tbsp spelt flour
2 tbsp almond meal
3 tbsp protein powder (I used Garden of Life Raw Vanilla Protein)
1/2 tsp baking powder
pinch of salt
1/2 tsp chia seeds
1 tbsp shredded unsweetened coconut
1 egg
2-4 tbsp almond milk

Combine all the dry ingredients in a bowl.  Then add wet ingredients (start with 2 tbsp of almond milk and add more accordingly.  Every protein powder is different so to avoid getting batter that’s too thin, adjust accordingly) and stir together.  Heat a pan and spray with non-stick cooking spray.  Pour 2 tbsp of batter to form each pancake.  Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.  You’ll get exactly 4 pancakes if you measure (and use a spatula to scrape the bowl).

Serve with you toppings of choice.  I served it with some extra coconut and a maple syrup/yogurt combo (2-3 tbsp greek yogurt + 1 tbsp maple syrup + water to thin it out).  Deeeelish.

 

Chocolate-Banana Protein Pancake Recipe

Yields 4 pancakes

Per serving (two pancakes):

  • 275 cal
  • 11 g fat
  • 37 g carbs
  • 31 g carbs
  • 8 g fiber
  • 21 g protein

Prep time: 5 minutes
Cook time: 6 minutes

Ingredients

2 scoops DailyBurn Fuel protein powder in chocolate
2 tablespoons gluten-free baking mix
2 tablespoons ground flax seeds
1/2 teaspoon baking powder
2 eggs, lightly beaten
1 banana, mashed
4 tablespoons almond milk 

Preparation

  1. In a mixing bowl, combine all dry ingredients together with a whisk.
  2. In a separate bowl, combine the egg, banana and almond milk.
  3. Gently pour the wet ingredients into the dry ingredients while mixing with a rubber spatula until just combined. Do not over-mix.
  4. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.
Whole Wheat Greek Yogurt Pancakes
Prep time
Cook time
Total time
Author: SexyVeggie
Serves: 2
Ingredients
  • ¾ c Greek yogurt
  • 1 egg (or 2 egg whites)
  • ½ c whole wheat pastry flour (** Note .. if you’d like to add protein powder .. see thoughts/notes above)
  • 1 tsp baking soda
Instructions
  1. Combine the greek yogurt, egg, and egg white until it’s creamy
  2. In a separate bowl, combine the flour and baking soda.
  3. Mix the wet with the dry and stir until the batter is just combined. Let it rest for 10 minutes.
  4. Cook the pancakes as you would any other.
  5. ** See the post’s ps for griddle temp
Notes
Nutritional Data by %: (calculated without the protein powder options)
% Protein: 25
% Carbs: 43
% Fat: 22
Nutrition Information
Serving size: ½ of the Recipe Calories: 225 Fat: 5.5g Carbohydrates: 25.38 Sugar: 3.38g Fiber: 3gProtein: 13.5

  6 Servings

Ingredients

  • 1 cup old fashioned oats
  • 1 teaspoon cinnamon
  • 1 scoop vanilla protein powder
  • 1 teaspoon pure vanilla extract
  • 1 cup plain greek yogurt
  • 1/3 cup milk
  • 2 tablespoons granulated sugar, or honey
  • 1 egg
  • 1/4 teaspoon baking powder

Toppings:

  • creamy peanut butter
  • fruit
  • maple syrup

Directions

  1. Add all of the ingredients to a blender. Blend until smooth.
  2. Heat a large skillet or griddle to medium heat.
  3. Spray with non-stick spray. Pour about 1/4 cup of batter onto hot surface.
  4. Cook for 2-3 minutes until bubbles start to form. Flip, and cook for an additional 2 minutes.
  5. Serve with desired toppings.
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