These easy protein pancakes are super fluffy, full of protein and ready in less than 10 minutes! And with the blended blueberries in the batter, they’re as pretty as they are delicious.
Why you should make this recipe
Who doesn’t love pancakes in the morning? How about tasty pancakes that are also good for you?
These easy protein pancakes are not only simple to make and super healthy; they are also one of the best looking pancakes if I may say so. The blended berries give the pancakes a gorgeous blue color and add moisture.
And they take less than 10 minutes to make! Just throw all the ingredients into the blender and the pancake batter will be ready in a few minutes.
You can use any kind of berries (and even fruit) to add flavor to the pancakes, but I usually make them with blueberries or raspberries because I like a slight tartness to offset the sweet pancakes.
Whichever you choose, you’ll be delighted to start your day the right way.
Ingredients
With 6 simple ingredients, you’ll be on your way to making the easiest protein pancakes. Check out this short list of ingredients.
- Proteins: 3 egg whites or 130 grams
- Berries: fresh or frozen berries will work; or other berries
- Oat flakes
- Vanilla protein powder: you can also use chocolate protein powder
- Sweetener: Raw stevia is the best
- Baking powder: this will help the pancakes to rise
- Water: thin the dough; can also use milk
Keep in mind that the nutritional value will change each time you replace the ingredients. It’s always a good idea to use a nutrition app to reflect changes.
Step by step instructions
I love this recipe because it is incredibly simple and only takes 10 minutes.
You can see how I make pancakes in this short video or read the step-by-step instructions below.
The trick to making great protein pancakes is having the right ingredients, especially protein powder. You can’t go wrong if your protein powder tastes good and can mix with liquid ingredients.
Step 1: Add egg whites, blueberries, oats, vanilla protein powder, stevia, baking powder and water to a blender. (I use NutriBullet). Mix together until smooth.
Step 2: Heat the skillet on the stove over medium heat and coat it with a little cooking spray.
Step 3: Once the pan is hot, pour in the pancake batter until it coats the pan in a thin layer, tilting the pan so the batter coats it evenly.
Step 4: Fry each pancake for about a minute, until the edges start to brown and air bubbles appear on the surface of the pancake batter. Turn the pancake over and cook for another minute or until fully cooked. Then remove from fire and set aside.
Step 5: Repeat the process until you use up all the dough.
Step 6: Drizzle a little sugar-free syrup on top and serve with fresh blueberries.
This easy, protein-rich breakfast that looks as good as it tastes takes only about 10 minutes to prepare! You can’t beat it.
Expert advice
This protein pancake recipe is quite simple, but following these helpful tips can help.
- When adding ingredients to the blender, start with liquids such as egg whites and water.
- Depending on the protein powder, you may need to add more water if the batter is too thick.
- You’ll know the pancake is ready to flip when you see that the edges are brown and air bubbles form on the surface of the pancake batter.
- If you don’t have cooking spray, grease the pan with a little coconut oil.
Variations
There are many different ways to make high protein pancakes, but the easiest way is to use a protein powder.
I prefer only raw or minimally processed ingredients, but I will make an exception for whey protein powder. It’s such an easy way to add protein and flavor to recipes that would otherwise be almost entirely carb.
Of course, egg whites also add some protein, but more is needed to make it a balanced breakfast or snack.
This recipe calls for vanilla protein powder as it adds sweetness and flavor to pancakes and tastes great with blueberries. But feel free to experiment with your favorite protein powder. A great option is to make chocolate pancakes with protein powder, which can also taste amazing.
If you try other flavors of protein powders, leave us a comment and let us know how it turned out.
Serving suggestions
Let’s be honest – pancakes aren’t really pancakes without syrup on top, are they?
A light sweet drizzle makes all the difference, and this sugar-free pancake syrup from Walden Farms does the trick! This is the product that most closely resembles real maple syrup (my hubby can’t tell the difference) without the sugar and calories.
I like my pancakes very sweet, so I often add syrup and then sprinkle Stevia In The Raw on top. Both syrup and stevia are optional, depending on your preference.
Pancakes also taste great with a bit of fresh or mashed blueberries on top. For a decadent treat, drizzle with peanut butter and sprinkle with low-carb chocolate chips.
Storage and heating instructions
Prepare the pancakes ahead of time to keep your morning snacking fun strong. You can make a large batch and store them in the fridge for up to 24 hours.
Make sure they have cooled down before putting them in the fridge or they will be soggy due to condensation. Store them in an airtight container in the refrigerator for up to 24 hours.
When ready, heat them in the microwave and add toppings. Perfect if you want an easy breakfast or snack ready to go!
Nutrition
To keep these healthy protein pancakes gluten-free, use oats that are not cross-contaminated and ideally are certified gluten-free. Each serving of 2 pancakes has only 182 calories and 16 grams of carbohydrates. But they’ll keep you full with 22 grams of protein.
I think these are the perfect macronutrients for a healthy breakfast or snack! However, if you prefer more low-carb pancakes, you can reduce the amount of oats by up to a third. More than that, and the pancake batter will become too runny to cook.
Also, be sure to use low-carb fruits or berries to keep your carbs low. Blackberries and raspberries have the fewest carbs per serving, but strawberries and blueberries are also great options.
Frequently asked questions
Protein pancakes are suitable for consumption at any time of the day! Enjoy them for breakfast, as a pre-workout snack or before bed to replenish your energy reserves for the night. Because they’re mostly made up of protein and slow-digesting carbohydrates, they’ll keep your muscles energized for several hours after you eat them, without raising your blood sugar.
Traditional pancakes are not good for people with diabetes because they often contain carbohydrates. However, this protein pancake recipe is more suitable for a diabetic diet as it is low in carbs and high in protein.
A serving of 2 protein pancakes has only 182 calories.
Other healthy pancake recipes
This recipe is probably my favorite, but I have a few others on Diabetes Strong that I love too! If you’re looking for a few more tasty, healthy ways to enjoy pancakes, I also highly recommend these recipes:
For even more pancake inspiration, check out my roundup of the best diabetic-friendly pancake recipes!
When you try this dish, don’t forget to let me know how you liked it and rate the recipe in the comments below!
recipe card
Protein pancakes
These easy protein pancakes are super fluffy, full of protein and ready in less than 10 minutes! And with the blended blueberries in the batter, they’re as pretty as they are delicious.
Portions:2
Instructions
-
Add egg whites, blueberries, oats, vanilla protein powder, stevia, baking powder and water to a blender. (I use NutriBullet). Mix together until smooth.
3 egg whites, 2 ½ tablespoons of blueberries, ¼ cup of water, ½ cup oat flakes, 1 scoop of vanilla protein powder, 1 tablespoon raw stevia ½ teaspoon of baking powder
-
Heat a small skillet on the stove over medium heat and coat it with a little cooking spray.
cooking spray
-
Once the pan is hot, pour in the pancake batter until it coats the pan in a thin layer, tilting the pan so the batter coats it evenly.
-
Fry each pancake for about a minute, until the edges begin to brown and air bubbles appear on the surface of the pancake batter. Turn the pancake over and cook for another minute or until fully cooked. Then remove from fire and set aside.
-
Repeat the process until you’ve used up all the dough.
-
Drizzle some sugar-free syrup on top and serve with fresh blueberries.
toppings such as sugar-free syrup, blueberries or chocolate chips
Notes to the recipe
Helpful Tips: Depending on the protein powder, you may need to adjust the water to thin the batter. If you prefer low-carb pancakes, reduce the amount of oatmeal by as much as a third, but no more, as the batter will be too runny to cook.
Variations: Substitute vanilla protein powder for other flavors, such as chocolate protein powder. Instead of blueberries, use other low carb berries like raspberries and strawberries.
Serving suggestion: Drizzle with sugar-free syrup and garnish with fresh berries.
Storage: Pancakes can be stored in an airtight container in the refrigerator for up to 24 hours and reheated in the microwave. Let the pancakes cool completely before putting them in the fridge. Otherwise, condensation will make them soggy.
Nutritional information per serving
Nutrition Facts
Protein pancakes
Amount per serving
Calories 182
16 calories from fat
% Daily Value*
Fat 1.8g3%
Saturated fat 0.3g2%
polyunsaturated fats 0.5g
monounsaturated fats 0.5g
cholesterol 5 mg2%
Sodium 157 mg7%
Potassium 180 mg5%
Carbohydrates 16.6g6%
Fiber 2.3g9%
Sugar 2.4g3%
Protein 22.2g44%
Vitamin A 10 IU0%
Vitamin C 1.9 mg2%
Calcium 176 mg18%
Iron 0.9 mg5%
Net carbs 14.3g
* Daily percentages are based on a 2000 calorie diet.
#Easy #protein #pancakes
