Print

Protein Pancakes

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.
Course Breakfast, Snack
Cuisine American
Keyword Protein Pancakes, Protein powder pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 182kcal
Author Christel Oerum

Ingredients

Instructions

  • Blend together all the ingredients except the cooking spray and sugar-free syrup (I use a NutriBullet).
  • 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.

Notes

This recipe is for 2 servings, and there are 2 pancakes per serving.
You can experiment by substituting the vanilla protein powder for other flavors of protein powder in this recipe.
Pancakes can be stored in an airtight container in the fridge for up to 24 hours and reheated in the microwave.
Let pancakes cool completely before putting them in the fridge. Otherwise, the condensation will make them soggy.

Nutrition

Calories: 182kcal | Carbohydrates: 16.6g | Protein: 22.2g | Fat: 1.8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 157mg | Potassium: 180mg | Fiber: 2.3g | Sugar: 2.4g | Vitamin A: 10IU | Vitamin C: 1.9mg | Calcium: 176mg | Iron: 0.9mg | Net carbs: 14.3g