Protein Pancakes

I like making these Protein Pancakes without protein powder for my family, especially for my kids. They aren't overloaded with protein but are still wholesome and nutrient-dense, more so than traditional buttermilk pancakes. This pancake recipe is also full of fiber and whole grains, and is guaranteed to keep you full through the morning and energized throughout the day.

The taste of our protein pancakes is so flavorful that no one will know they are eating a healthy pancake rather than a traditional sweet buttermilk one. It's the same thing with these 3 ingredient banana pancakes. And while we do love a sweet chocolate pancake or vanilla almond milk pancake, we also love knowing that our delicious breakfast is going to keep us healthy and fuel our day even more!

You can, of course, make pancakes with protein powder if you want an extra dose of protein. Or a peanut butter and banana protein shake for breakfast or lunch.

Ingredients and Swaps

• Flour: I use a combination of bread flour and whole wheat flour. You can swap with all-purpose flour.
• Ground flaxseed: this is a nutrient-packed addition to recipes that will add omega-3 and lots of fiber to the pancakes in addition to protein.
• Wheat germ: not only is wheat germ a nutrient powerhouse, it adds a bit of texture and nutty flavor to recipes.
• Sugar: I use unrefined coconut sugar but any sugar will work as a sweetener.
• Milk: any type of dairy or non-dairy milk works great. Be mindful of how much protein the milk you choose contains though.
• Greek yogurt: adds a good dose of protein, but substitute with plain traditional yogurt if desired.
• Vanilla extract: or another flavored extract such as cinnamon extract or chocolate extract.
• Eggs: can be replaced with mashed banana or flax eggs.
• Extra virgin olive oil: instead of butter I keep these pancakes a bit healthier by omitting butter and using olive oil.

Step-By-Step Instructions

1. In a large mixing bowl combine the bread flour, whole wheat flour, ground flaxseed, wheat germ, baking powder, coconut sugar, and salt.
2. Make a hole in the center of the dry ingredients and add milk, Greek yogurt, extra virgin olive oil, vanilla extract, and eggs. Mix with a whisk until smooth.
3. Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Fill the pancake batter dispenser or souple ladle with batter and pour onto the griddle in batches.
4. When bubbles begin to form, flip pancakes with a spatula (about 2 minutes). Cook on the other side for about 2 more minutes or until both sides are golden brown.
5. Serve with your choice of toppings, such as Greek yogurt, sliced bananas, blueberries, strawberries, raspberries and maple syrup.

Add-Ins

Get creative and add about ½ cup of your favorite mix-ins. Some suggestions are:

• chocolate chips
• white chocolate chips
• rainbow sprinkles to make funfetti pancakes
• blueberries
• chopped nuts, such as walnuts or almonds
• mashed banana

Toppings

Protein pancakes are delicious topped with:

• Greek yogurt and fresh berries
• Pure maple syrup, a dash of brown sugar and a sprinkling of cinnamon
• Fresh fruit, such as sliced bananas, blueberries, blackberries, raspberries, strawberries
• Chopped nuts, such as walnuts, pistachios and almonds

Variations

Vegan: swap out dairy milk for plant-based milk and use flax eggs or a vegan egg alternative.

Dairy-free: use non-dairy milk and coat the frying pan with oil instead of butter.

Flavored: add a teaspoon of ground cinnamon or pumpkin spice seasoning, ¼ cup of cocoa powder, or use another flavored extract like lemon or cinnamon extract.

How To Store

Protein pancakes are best stored at room temperature for 2 days or in the fridge for up to 5 days in an airtight container. They are freezer-friendly for around 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost overnight at room temperature or in the microwave.