Protein Pancake Recipe (With No Banana)

Protein pancakes are a great alternative to traditional pancakes. They’re high in protein and can be made without using bananas, so it’s perfect for those who don’t like bananas or don’t have any on hand.

These high-protein pancakes are ready in 15 minutes, making them an excellent option for your busiest mornings!

If you prefer sweet breakfasts but don’t want that sugar crash later in the morning, make yourself some of these fluffy protein pancakes for the perfect start to your day.

Protein Pancake Ingredients 

All you need to make these protein powder pancakes is a few healthy ingredients. We have suggested alternatives to allow you to make vegan protein pancakes too, with a few simple ingredients swaps.

Oat Flour

Oat flour is an excellent alternative to traditional flour because it’s high in protein, fiber, and gluten-free. You can make oat flour by grinding oats in a food processor or blender. If you don’t have oat flour, you can substitute almond flour or whole wheat flour. 

Protein Powder

Protein powder is a great way to add protein to your diet. You can use any flavor or type of protein powder (I prefer vanilla flavored for this recipe though). 

Whey protein powder is a good choice over other types of protein because it has a good texture for recipes and is easy to digest. It also doesn’t break down during the cooking process. 

Note: You can use plant-based protein powder / vegan protein powder if you’re vegan or lactose-intolerant. 

Baking Powder

Baking powder is a leavening agent that helps pancakes rise (make sure you use baking powder and not baking soda, a different product). 

Greek Yogurt

Greek yogurt is a type of yogurt that’s high in protein. I like vanilla-flavored Greek yogurt, but you can use any flavor. You can also substitute regular yogurt if you don’t have Greek yogurt on hand. 

Eggs

Eggs are a good source of protein and help bind ingredients together. I like to use two eggs in this recipe, but you can use 1 large egg or 3, depending on your hand.

You can substitute flaxseed meals or chia seeds for the eggs if you’re vegan. 

Maple Syrup

Maple syrup is a natural sweetener with a distinct flavor. You can use any syrup you like, but I prefer maple syrup because it pairs well with the flavors in this recipe. 

Coconut Oil

Coconut oil is a good source of healthy fats and a distinct flavor. This recipe works to help the pancakes brown and gives them a nice flavor. 

Vanilla Extract

Vanilla extract adds some simple sweet flavor to this recipe.

I make sure to use authentic vanilla extract rather than imitation because it tastes better.

How To Make Protein Pancakes Without Bananas

This recipe has 370 calories and 22 grams of protein. The perfect healthy breakfast!

Customizations 

You can easily change the flavor of your healthy protein pancakes with some of these simple adjustments

Use a different flavor of protein powder, yogurt, or extract. After reading this review of Ghost Whey Protein, it seems like they have unique flavors that go above and beyond your traditional chocolate and vanilla protein powders.  Experiment with a few different protein powders until you find the best protein powder for you.

In terms of yogurt and extract combos, try strawberry yogurt and almond extract. I added this recently with chocolate whey protein to my protein pancake batter and it turned out excellent.  

How to Make Chocolate Protein Pancakes

Adding chocolate chips to the batter is an easy way to make this healthy pancake recipe even more delicious. I recommend using mini chocolate chips, so they’re evenly distributed. 

You can also swap the vanilla protein powder for chocolate and the cinnamon for cocoa powder.

Add Mix-Ins or Toppings

Fresh fruit such as fresh blueberries or fresh strawberries, chocolate chips, nut butter, and shredded coconut are all great options to use as toppings or mixed into the batter.

Topping with a nut butter such as peanut butter allows you to add extra protein on top of what’s already contained in the recipe.

Make Them Mini

• For mini pancakes, use 2-3 tbs to scoop the batter onto the griddle or skillet. Cook for 1-2 minutes or until bubbles form on the surface and the bottom is golden brown. Flip and cook for 30-60 seconds more or until cooked through. 

How To Store Your Protein Pancakes & Meal Prep: 

You can store these pancakes in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Reheat in the microwave or on a griddle or skillet over medium heat. 

To meal prep, make a batch of pancakes and store them in an airtight container.

Separate each pancake with parchment paper so they don’t stick together. 

When ready to eat, reheat in the microwave or on a large pan, griddle or skillet over medium heat.

More Healthy Recipes

These ideas will be a great addition to your meal planning routine

• Vegan Bramley Apple and Coconut Chia Breakfast Bowl Recipe
• Healthy Veggie Pizza Recipe
• Healthy Buddha Bowl Recipe
• Quick & Easy No Bake Energy Bites Recipe
• Lentil and Chickpea Veggie Burger Recipe

Vegan Bramley Apple and Coconut Chia Breakfast Bowl Recipe

Healthy Veggie Pizza Recipe

Healthy Buddha Bowl Recipe

Quick & Easy No Bake Energy Bites Recipe

Lentil and Chickpea Veggie Burger Recipe

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