These Easy Protein Pancakes are super fluffy, packed with protein, and ready in under 10 minutes! And thanks to the blended blueberries in the batter, they’re as pretty as they are delicious.
Who doesn’t love pancakes in the morning? How about tasty pancakes that are actually good for you?
These easy protein pancakes aren’t just simple to make and super healthy, but they’re also some of the best-looking pancakes if I may say so myself. The blended blueberries give them a gorgeous blue color while the pancakes themselves are really moist and fluffy.
And they take less than 10 minutes to make!
You can use all kinds of different berries (or even fruits) to add flavor to the pancakes, but I usually make them with blueberries or raspberries because I like a little bit of tartness to balance out the sweet pancakes.
No matter what you choose, you’re in for a treat to start your day the right way.
How to make easy protein pancakes
I love this recipe because it’s incredibly simple and only takes about 10 minutes. You can see how I do it in this quick video or read the instructions below.
The trick to making the perfect protein pancakes is to have the right ingredients, especially protein powder. As long as your protein powder tastes good and can mix with the liquid ingredients, you really can’t go wrong.
Step 2: Heat a pan 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 covers the pan in a thin layer, tilting the pan so the batter covers it evenly.
Step 4: Cook each pancake for about 1 minute on each side until it’s fully cooked, then remove from heat and set aside.
Step 5: Repeat the process until you’ve used all the batter.
Step 6: Drizzle a little sugar-free syrup on top and serve with fresh berries.
It only takes about 10 minutes to whip up this easy protein-packed breakfast that looks as good as it tastes! You can’t beat that.
Cooking with protein powder
There are many different ways to make high-protein pancakes, but the easiest way is to use protein powder.
I generally prefer to only use raw or minimally processed ingredients, but I will make an exception for whey protein powder. It’s just such an easy way to add protein and flavor to recipes that that otherwise would be almost all carbs.
Of course, the egg whites add some protein as well, but not enough by themselves to make this a balanced breakfast or snack.
This recipe calls for vanilla protein powder because the vanilla adds sweetness and flavor to the pancakes, plus it tastes great with the berries. But you can absolutely experiment with all the other flavors of protein powder out there! An obvious idea to try is chocolate protein powder pancakes, which can taste AMAZING as well.
If you try any other protein powder flavors, be sure to leave us a comment and let us know how it turned out.
Sweet without the added sugar!
Let’s be real — pancakes aren’t really pancakes without syrup on top, right?
A little bit of sweet drizzle makes a big difference, and this sugar-free pancake syrup from Walden Farms does the trick! It’s the product I think comes closest to real syrup (my hubby can’t tell the difference) without having any sugar or calories.
I like my pancakes very sweet, so I often add the syrup and then a sprinkle of Stevia In The Raw on top. Both syrup and Stevia are completely optional depending on your preferences — the pancakes taste great with just some fresh (or blended) berries on top as well.
How many calories are there per serving?
Each serving of 2 pancakes has:
- 182 calories
- 22 g protein
- 16 g carbs
- 2 g fat
I think these are perfect macronutrients for a healthy breakfast or snack! However, if you prefer more low-carb pancakes, you can reduce the oats by up to a third. Any more than that and the pancake batter becomes too thin to cook.
When should I eat this dish?
The correct answer is: Whenever you like!
You can eat these pancakes for breakfast, as a pre-workout snack, or before bedtime to fill up your energy reserves for the night.
Because they are mainly protein and slowly-digested carbs, they will provide energy to your muscles for several hours after you eat them without spiking your blood sugar.
So there’s no need to restrict these pancakes to breakfast only. If you find yourself with a sweet tooth after dinner, that’s a perfect time to whip up a batch!
These pancakes can absolutely be made ahead of time! You can make a large batch and store them in the fridge for up to 24 hours.
Make sure to let them cool before putting them in the fridge, or they will get soggy from condensation.
When you’re ready to enjoy, simply reheat them in the microwave and then add your toppings. Perfect if you want to have an easy breakfast or snack ready to go!
Other healthy pancake recipes
This recipe is probably my favorite, but I have a few more on Diabetes Strong that I also love! If you’re looking for a few more tasty, healthy ways to enjoy pancakes, I highly recommend these recipes as well:
For even more pancake inspiration, be sure to check out my round up of the best diabetes-friendly pancake recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- Heat a pan on the stove over medium heat and coat it with a little cooking spray.
- Once the pan is hot, pour in the pancake batter until it covers the pan in a thin layer, tilting the pan so the batter covers it evenly.
- Cook each pancake for about 1 minute on each side until it’s fully cooked, then remove from heat and set aside.
- Repeat the process until you’ve used all the batter.
- Drizzle a little sugar-free syrup on top and serve with fresh berries.