Fluffy Protein Pancakes

These Fluffy Protein Pancakes are easy to make and packed with 26 grams of protein per serving! This recipe is made with simple ingredients and no banana and is perfect for when you want to get some extra protein in the morning!


• High in protein. Each serving of these pancakes has 26 grams of protein in them! (Compared this to regular pancakes that have about 3 grams of protein in them)
• No Banana. Many protein powder pancake recipes are made with a banana. Which means you need to have a ripe banana on hand and also want banana in your pancakes. But not this recipe!
• Customizable. You can use unflavored protein powder, vanilla protein powder or even chocolate or peanut butter protein powder if that’s what you’re into!


Flour: I use all-purpose flour in these pancakes but if you want to make them extra healthy you can use oat flour. (Made by blending up oats into flour)
Protein powder: Use a protein powder that you love. I recommend using whey protein powder in pancakes for a lighter and fluffier texture.
Baking powder: this is used to make the pancakes rise and become light and fluffy.
Milk: I use almond milk but you can use any type of milk you like.
Egg: the egg will help bind everything together and add a little more protein to the pancakes!
Oil: I use avocado oil but you can also use vegetable oil, coconut oil or butter.
Vanilla extract (optional): to flavour the pancakes. If you use vanilla protein powder you can leave this out.


Mix the flour, protein powder and baking soda together in a bowl. In a separate bowl mix the milk, egg, oil and vanilla extract together.

Pour the wet ingredients into the dry ingredients and mix together to combine the batter. Don’t overmix.

Heat a large pan on medium heat and lightly coat with oil. Spoon the pancake batter into the pan and cook for 2-3 minutes on each side

These protein pancakes are delicious just on their own, but of course who doesn’t love adding toppings to their pancakes! Here are some great topping options you can enjoy with these protein powder pancakes.

  • Maple syrup
  • Butter
  • Drizzle of peanut butter
  • Berries
  • Bananas
  • Chocolate chips
  • Coconut flakes
  • Yogurt


Fridge: store leftover pancakes in an airtight container in the fridge for up to 3 days.

Freezer: let the pancakes cool completely, then place them on a baking sheet and place in the fridge for 1 hour to lightly freeze. Once they’re slightly frozen, place the pancakes into a freezer-safe bag and freeze for up to 2 months. To defrost thaw on the counter.

Reheat: reheat the pancakes in a lightly greased pan on medium-high heat, in the oven at 350 degrees F for 3-4 minutes, in the toaster or in the microwave.
Enjoy rubies x

Let us know in the comments if you will be trying this recipe out xx


Article inspired by JESSICA HOFFMAN – choosingchia.com

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33 thoughts on “Fluffy Protein Pancakes

  1. Itumeleng M. says:

    Definitely trying this soon💃… Since am starting my fitness journey I hope & believe they will be perfect for me & help me build my dream body
    #rubyboxfood #highprotein #pancakes

  2. Lebogang m. says:

    I have never tried pancakes , lol that’s how lazy I’m when it comes to cooking, I always save the recipes but I have never,, this looks yummy 😋

    #rubyboxfood #pancakes #highprotein