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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.
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 aren’t just simple to make and super healthy; they’re also some of the best-looking pancakes if I say so myself. The blended blueberries give them a gorgeous blue color and add moisture to the pancakes.
And they take less than 10 minutes to make! Just toss all the ingredients into a blender, and you’ll have pancake batter ready in minutes.
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 slight tartness to balance out the sweet pancakes.
No matter your choice, you’re in for a treat 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 ingredient list.
- Egg whites: 3 egg whites or 130 grams
- Blueberries: fresh or frozen blueberries will work; or any other berries
- Rolled oats
- Vanilla protein powder: may also use chocolate protein powder
- Sweetener: stevia in the raw is best
- Baking powder: this will help the pancakes rise
- Water: to thin out the batter; may also use milk
Please know the nutritional value will change anytime you substitute ingredients. It’s always a good idea to use a nutrition app to reflect your changes.
Step-by-step instructions
I love this recipe because it’s incredibly simple and takes only 10 minutes.
You can see how I make the pancakes in this short video or read the step-by-step instructions below.
The trick to making the perfect protein pancakes is to have the right ingredients, especially protein powder. You can’t go wrong if your protein powder tastes good and can mix with the liquid ingredients.
Step 1: Add egg whites, blueberries, oats, vanilla protein powder, stevia, baking powder, and water to a blender. (I use a NutriBullet). Blend together until smooth.
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 one minute until the edges start to brown and you see air bubbles form on the surface of the pancake batter. Flip the pancake and cook for another minute or 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.
Expert tips
This protein pancake recipe is pretty simple, but following these helpful tips may help.
- When adding ingredients to the blender, start with the liquids like 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 a pancake is ready to be flipped when you see the edges brown and air bubbles form on the surface of the pancake batter.
- If you don’t have cooking spray, coat the frying pan with a little bit of coconut oil.
Variations
There are many different ways to make high-protein pancakes, but the easiest way is to use 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 otherwise would be almost all carbs.
Of course, the egg whites also add some protein, but more is needed to make this a balanced breakfast or snack.
This recipe calls for vanilla protein powder because it adds sweetness and flavor to the pancakes and tastes great with the berries. But you can experiment with your favorite protein powder. A great option is to make chocolate protein powder pancakes, which can also taste amazing.
If you try other protein powder flavors, 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, right?
A slight sweet drizzle makes a big difference, and this sugar-free pancake syrup from Walden Farms does the trick! It’s the product that comes closest to real maple syrup (my hubby can’t tell the difference) without 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 optional, depending on your preferences.
The pancakes also taste great with just some fresh or blended berries on top. For a decadent treat, drizzle with peanut butter and top with low-carb chocolate chips.
Storage and reheating instructions
Make the pancakes ahead of time to keep your morning and snack game strong. 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. Store them in an airtight container in the refrigerator for up to 24 hours.
When ready to enjoy, reheat them in the microwave and add your toppings. Perfect if you want an easy breakfast or snack ready to go!
Nutrition
To keep these healthy protein pancakes free from gluten, use oats that are not cross-contaminated and are preferably certified gluten-free. Each serving of 2 pancakes has only 182 calories and 16 grams of carbs. But they will keep you satiated at 22 grams of protein.
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.
In addition, be sure to use low-carb fruits or berries to keep the carbs low. Blackberries and raspberries have the least amount of carbs per serving but strawberries and blueberries are also great options.
Frequently asked questions
Protein pancakes are suitable to be eaten any time of day! Enjoy them 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.
Traditional pancakes are not great for people with diabetes as they are often loaded with carbs. This protein pancake recipe, however, is more suitable for a diabetic diet as it is low in carbs and rich 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 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!
Protein Pancakes
Ingredients
- 3 egg whites, approximately 130 grams
- 2 ½ tablespoons blueberries, approximately 1 ounce
- ¼ cup water
- ½ cup rolled oats
- 1 scoop vanilla protein powder
- 1 tablespoon stevia in the raw
- ½ teaspoon baking powder
- cooking spray
- toppings like sugar-free syrup, berries, or chocolate chips, (optional)
Instructions
- Add egg whites, blueberries, oats, vanilla protein powder, stevia, baking powder, and water to a blender. (I use a NutriBullet). Blend together until smooth.3 egg whites, 2 ½ tablespoons blueberries, ¼ cup water, ½ cup rolled oats, 1 scoop vanilla protein powder, 1 tablespoon stevia in the raw, ½ teaspoon baking powder
- Heat a small frying pan 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 covers the pan in a thin layer, tilting the pan so the batter covers it evenly.
- Cook each pancake for about one minute until the edges start to brown and you see air bubbles form on the surface of the pancake batter. Flip the pancake and cook for another minute or 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.toppings like sugar-free syrup, berries, or chocolate chips
Malena
Hi there!
I want to make these but was wanting to make them for meal prep for the week and was just curious why they were only good for 24 hours in the fridge? Most low carb pancake recipes are good all week. Was this a typing error, or they really do only last 24 hours?
Christel Oerum
When I meal prep I’ll make them Sunday and they’ll last me until around Wednesday, but I have brought them with me when I’ve traveled (back when we did that) and they’d be good for up to 5 days. Generally, you shouldn’t keep food containing eggs (or dairy) for longer than 5-days in the fridge and for this recipe I probably went a little overly cautious with the time frame
Angie
My mother-in-law just said these were the “best pancakes ever!”
Thank you.
I’m always looking for something everyone enjoys while keeping her health in mind. She’d like them again tonight for dinner?
Tracy B
I never leave a comment on recipe blogs but I have to say, these are BY FAR the best protein pancakes I have made! I went exactly by the recipe except I used frozen blueberries. I think with the added moisture the batter was just perfect Amit not super thick. I realized during the process that I was out of sugar free syrup so I just put a few slices of fresh strawberries on top and it was delicious! It also looked very patriotic ?. Great recipe! Thank you!
Christel Oerum
Thank you for taking the time to leave this comment. I’m so glad you liked them
Rose
Is it possible to make the pancake batter the night before and store in the fridge? I get up at 5:30 am and it would be too early to use the blender.
Christel Oerum
Yes, that should be fine. You can either make the batter or the pancakes ahead of time
Teresa Kerekes
I made these this morning and they really are delicious and easy. Did not even take 10 minutes in my blender. There are some things to know though. One…they are very blue! I used two whole eggs instead of three egg whites because we want the additional calories and fat in our family. I doubled the recipe (so 4 eggs all together). I used an egg pan and covered the entire pan with 1/2 cup of batter each. I only got 3 good sized pancakes! Decided to make another batch and see how well they keep if I try freezing them. I doubled the recipe again. This time I used 1/4 cup batter per pancake and got 7 pancakes.
I found low heat to work best and a very light spray, not heavy, of the cooking spray. They flip well because batter is very thick – thicker than cake batter. I used GARDEN OF LIFE PLANT BASED VANILLA SPORT protein.
Both my 14 year old son and my husband liked them. (We are all fairly into nutrition…does not taste like a regular pancake but yummy with or without syrup!)
Sarah Stoddart
Is there a way to increase the calories. My husband has type 2 but he has lost a lot of weight and needs to put some on.
Looking forward to making these for him, especially after the reviews
Christel Oerum
You can add make the recipe with whole eggs, add an extra handful of berries, some nut butter.
I hope he enjoys them
kory
Great taste. Turned out a little dry. Maybe use 1/2 cup of unsweetened almond milk instead of water.
Mel
OMG!! These protein pancakes are amazing. I’ve been eating them every day since I found this recipe. Yummy and really fillNing. I’ve tried to many recipes and they are chalky and strange texture. I replaced 3 egg whites with 2 whole eggs which I found gives them a better texture. Also make sure you put enough stevia. Have also forgotten to put the baking powder in them a few times and they turned out fine. The batter makes 3 large pancakes, make sure you spread the batter thin across the pan.
Nidia
Delicious! I used only half of the Stevia, didn’t use the protein powder or the syrup. Where does the sodium come from?
Is this recipe good for CKD patients?
Christel Oerum
Most of the sodium comes from the eggwhites. Your doctor should be able to guide you when it comes to your CKD. In general, it’s recommended to reduce protein as well as sodium, so although this recipe is fairly low in sodium it might be too high in protein for you
Kristina
OMG THESE ARE AMMAAAAAZZZZZING