Protein Pancakes

5 from 2 votes

Protein Powder Pancakes are wholesome, hearty, and simply delicious. Made with vanilla whey protein powder, buttermilk, and oat flour, they’ll fill you up without weighing you down. The perfect pre-workout!

Prep Time25

Cook Time5

Total Time30

Course: Breakfast, Main Dishes

Cuisine: American

Keyword: Pancakes, Protein, Protein Powder Pancakes

Servings: Pancakes

Calories: 100kcal

Author: Cynthia Rusincovitch

Ingredients

2 scoop vanilla whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk
2 small egg
1 tsp vanilla extract
3/4 cup oat flour

Optional Toppings

Butter
maple syrup
Honey
Blueberries
Strawberries
Yogurt
Peanut Butter

Instructions

Whisk the eggs with buttermilk and vanilla extract.
In another bowl, mix the dry ingredients: whey protein, baking powder, baking soda, and oat flour. Then incorporate the dry ingredients mixture into the wet one. Stir until combined. A few lumps are ok, so don’t overmix the batter to get fluffy pancakes.
Add ½ tbsp butter into a pancake pan, and heat it over medium heat. Then, reduce heat to a minimum, and pour ¼ cup of pancake batter. Cook the pancakes over low heat. Once you see the first bubbles on top, about a minute or so, flip them over and cook them for another minute. These pancakes burn fast, so keep an eye on them the whole time.
Serve them warm with your favorite toppings on top.

Notes

These pancakes are soft, fluffy, and satisfying. They are a great pre-work or after-workout snack.

Tips

These pancakes are best freshly made, as they get soggy and dry within a couple of hours. So I’d recommend making the amount you’ll consume or storing them in a zip-loc bag once they achieve room temperature for good preservation of texture and taste.
These pancakes are freezer friendly. You can store them in individual portions for up to two months. Thaw them in the microwave for 30 seconds.

Nutrition