Perfect Fluffy Protein Pancakes (no bananas!)

Perfect fluffy protein pancakes without bananas, refined sugar, or flour! Made with protein powder, eggs, and Greek yogurt, these pancakes contain 9 grams of protein and will keep you going all morning!

It's no secret that we love pancakes here. we have 7 homemade pancake flavors including Fluffy blueberry pancakes and Sweet Potato Pancakes. But the most popular pancake recipe on the blog is definitely these great fluffy protein pancakes!

Stack of protein pancakes with Greek yogurt, blueberries and maple syrup

Protein powder tends to make things dry or dense, but after a lot of experimentation, I've found the right proportions to make great protein pancakes that are light and fluffy!

These are really a empty canvas for your favorite materials. I like to be rounded off with extra Greek yogurt, fresh blueberries and of course maple syrup.

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Reasons you will love this recipe ♡

  • Pancakes turn out to be very fluffy and light
  • they don't have bananas (unlike 99% of the protein pancake recipes out there!)
  • With 9g of protein per pancake, they'll fill you up in no time!

Recipe video

Check out the video below To see exactly how I make these protein pancakes. As simple as that! You can find the rest of my recipe videos on my site. Youtube channelor on Facebook.

Material information

Ingredients for making protein pancakes (with label)
  • oatmeal– For this recipe, we're mixing oatmeal in flour, so fast oatmeal should work just as well. Do not use oats in the steel cut.
  • Protein powder– I recommend vanilla whey protein powder; The pea protein powder made thicker pancakes that needed more milk to lean out, and the texture wasn't as pleasant.
  • Eggs– we have not tested these pancakes with flax eggs; If you try we'd love to hear your pancakes turn out!
  • Greek yogurt– necessary to give moisture and thickness to the crpes – use uni
  • Maple syrup– for a sweet note; replace it with an equal amount of honey or your favorite liquid sweetener.
  • Coconut oil– necessary to moisturize the pancakes; I recommend using refined coconut oil. You can replace it with melted butter or olive oil.

Step by step instructions step

Oat flakes ground into flour in a blender

1. Oatmeal Put the oatmeal in a blender, then puree for 30 seconds to 1 minute (as pictured above).

NOTE- I'm a enormous fan this is Vitamix!

Pancake mixture mixed in the blender

2. Mix the remaining ingredients – Add baking soda, protein powder, eggs, Greek yogurt, vanilla extract, melted coconut oil, and maple syrup. Put the lid on the blender and blend until the mixture is completely incorporated and no oatmeal remains.

NOTE- If you're replacing protein powder, you may need to add milk to lean the batter.

Pour pancake batter into the pan

3. Cooking pancakes- Grease a coated pan and heat over medium heat. Bake pancakes with a 1/4 cup serving for about 2 minutes on the first side and 1 minute on the second side.

NOTE- The edges of the pancakes are dry and when alert to be turned, the pancakes will move across the pan as you shake.

Pile of protein powder pancakes on white plate

4. Have fun! Garnish your pancakes with extra yogurt, fresh fruit, and maple syrup.


Can I keep cooked pancakes in the refrigerator?

Yes! These pancakes can be stored in the refrigerator for up to 4 days. Be warned that they are top served fresh and a small drier in the refrigerator. But you won't detect if you choke on Greek yogurt. They can also be frozen for up to 1 month.

What kind of protein powder can I use?

I tested this with three types of protein powders. I I recommend using flavored whey protein powder (like vanilla). I tested it on a vegan (pea protein) powder and the pancakes were too thick … you can try this and add some almond or milk milk to dilute it. The texture was completely different so I would really recommend sticking with whey protein powder.

Can I do this without a mixer?

I tried a variation of this recipe with 1 cup of white whole wheat flour and they turned out great! However, I haven't tested the final version of this recipe with it yet. So if you try it out I'd love to hear how it works for you!

4 slices of protein pancakes on a fork

Storage and preparation of meals

Due to the protein powder in these pancakes, they will be a small dry when stored. Drown in yogurt and syrup for serving and I doubt you will detect

  • a refrigerator- Store in an airtight container for up to 4 days
  • Freeze- Separate the pancakes with strips of parchment or wax paper. Loosely wrap the batch in parchment and store in a larger meal prep container or freezer bag. Freeze for up to 1 month.
  • Warm-up Heat in the microwave or in a pan over medium heat. The air fryer can work too!

payment my favorite utensils for preparing food!

More pancake recipes

☆ Did you make this recipe yourself? I would love to hear how! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Perfect Fluffy Protein Pancakes (no bananas!)

Course: breakfast

Local cuisine: American

Diet: Low fat, vegetarian

Calorie: 147calorie

Portion: 8th crepe

Perfect fluffy protein pancakes with no bananas, refined sugar, or flour! Made with protein powder, eggs, and Greek yogurt, these pancakes contain 9 grams of protein and will keep you going all morning!

Preparation time10 minute

cooking timefifteen minute

1- Fast oats should work fine too; do not use steel oats
2- Protein Powder – I recommend using flavored whey protein powder (like vanilla). Vegan (pea protein) protein powder doesn't have the same texture or taste and needs to be diluted with a small milk.
3- I recommend refined coconut oil; You can trade it in for olive oil or butter.
While these pancakes are top served fresh, you can pre-bake and save them:

  • Refrigerator – in an airtight container in the refrigerator for up to 4 days
  • Freezing squares separate pancakes with wax or parchment paper; Store in an airtight container or freezer bag for up to 1 month.

Service: onemonitoring | Calorie: 147calorie | Carbohydrates: 14thG | Protein: 9G | Fat: 7thG | Saturated fatty acids: 4thG | Unsaturated fat: oneG | Monounsaturated fatty acids: oneG | Trans fats: 0G | Cholesterol: 79mg | Sodium: 227mg | Potassium: 122mg | Fiber: 2.G | Sweets: 3G

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