The Best Protein Pancake Recipe(Without using Protein Powder)

I have been on a trial and error recipe experience lately! With so many food restrictions, trying to keep my protein up, and eat healthy, its been interesting to say the least! Over the past couple of weeks, I have been trying to create the perfect light and fluffy protein pancake recipe. I wanted something that was light and fluffy and full of protein without using protein powder! And by gosh, I think I have got it perfected! I want to share it with you!

Protein pancakes without protein powder? Well, that seems hard, but I figured it out! You see, I cant have most of the protein powders on the market. I cannot have the whey powders, and the vegan ones make me sick too! So off on another course! (Now, if you can have protein powder you can use it!).

This protein pancake recipe comes in at a whole 302 calories, and 36 grams of protein! That is for one serving and this protein pancake recipe makes 2 servings. It is a great source for protein and well as healthy carbs.

These easy protein pancakes are so quick to make, have a wonderfully fluffy texture and are made even better with my take on strawberry shortcake!

I really had to try to make these protein pancakes dairy free as well which was difficult because there are some great sources of protein with greek yogurt and cottage cheese! I have added both to this and they have been amazing too! I omit them because they give me stomach aches.

How to make this protein pancake batter:

First, put all your ingredients in the blender. This includes old fashioned oats, egg whites, a whole egg, collagen powder or protein powder, baking powder, pure maple syrup, dash of salt, and some vanilla extract. Blend this all up in the blender for 60 seconds. Thats it! This batter is more runny than other pancake batters, but it makes amazing fluffy pancakes. There is no added sugar, other than the pure maple syrup (which you can omit if you use a vanilla protein powder)

This is where it is a little different. I cook these in a skillet on the stove with the lid on. Add some nonstick cooking spray to a small nonstick skillet (preferably with more straight sides) and heat to on medium heat.

YOU WANT TO USE A SMALL SKILLET BECAUSE THIS IS WHAT HELPS IT TO BE MORE TALL AND FLUFFY SINCE IT IS A MORE RUNNY BATTER.

Pour half of the pancake batter into the skillet and immediately add the lid. Let this cook on low-medium heat for a couple of minutes. Keep an eye on it. If you have the heat too high, you will burn the bottom before this thick pancake is done cooking.

You will begin to see it rise and bubbles will come through the batter. You will then see the sides of the pancake start to pull away and have a cooked look. If you shake the pan a little bit the top should still be slightly soft and runny. Use your spatula to make sure the edges are all loose and slip the spatula under the pancake. Now, carefully flip the large pancake and let it cook for another couple of minutes. You will notice that this pancake is 1-2 inches thick! By putting the lid on the pan, you are allowing the pancake to rise and keep some of the heat and moisture inside to help it to rise.

Now this is where it gets good. You can top this with whatever you want! But I topped it with a cream cheese/maple syrup mixture and some sliced strawberries. This is the most decadent breakfast ever! If you want you could swap out the cream cheese for plain greek yogurt, OR use some spray whipped cream along with the strawberries!

This will definitely satisfy your sweet tooth while delivering the protein you want. These simple ingredients are found in most kitchens, there are no complicated ingredients (save the collagen)

This is the kind of collagen powder I use.

In my opinion these are the best protein pancakes ever!

Get the full recipe below!

There are many other ways to top these yummy pancakes. Add some dark chocolate chips to the pancake while it cooks and top it with a drizzle of maple syrup. Top the pancake with fresh berries or even frozen berries that have been defrosted. These low-carb pancakes are delicious and diet friendly. They have enough protein to keep you full for a long time too! They are much better for you than traditional pancakes. These are a great part of a healthy breakfast.

You could also add a drizzle of natural peanut butter as well as some maple syrup or sugar free syrup to the top of the pancake. There are so many different ways to eat these, I promise you will love them.

I like to make this recipe and save one pancake for later for a snack! Often times I will add chocolate chips to it and it will be kind of like a dessert later on! Its is one of the best things I have created to go along with my restricted diet.

These tasty pancakes keep me full all morning and well into the afternoon! I would make them every day of the week but I try to stop myself haha. With almost 37 grams of protein these are it! They are also considered gluten-free pancakes, which is also a great option for people! I eat them as my post workout meal, since they provide sufficient carbs and protein.

With mainly healthy ingredients you can’t go wrong with these. My kids all love these and actually prefer them to regular pancakes and that says a lot in my book. This is an easy recipe that anyone can tackle. Try this great recipe out and put your own spin on it! Or eat strawberry shortcake for breakfast…you can’t go wrong with that!