Making fluffy pancakes with protein powder has never been that easy. With five simple ingredients and no banana, this simple protein pancakes recipe will become your new favorite breakfast. Over 37 grams of protein!

The only protein pancake recipe you need: no banana, healthy, super fluffy and so easy to make. With just 5 ingredients!

How many creatures of habit out there? I’ll raise my hand first. Especially when it comes to food, I tend to eat the same meals every week. Ehm…every day. Probably because they are quick and easy. Or probably because they are just too tasty and I don’t want to risk. Just like for breakfast. In the morning, the only things I like eating are my protein chocolate oatmeal (the king), my overnight yogurt bowl, and these protein pancakes without banana.

Jump to:

• Recipe highlights
• The ingredients
• Substitutions
• Which protein powder for pancakes?
• Protein pancakes with oats
• Keto protein pancakes
• Recipe variations
• How to make protein pancakes
• Storage instructions
• Best toppings for protein pancakes
• Chef tips
• FAQ – Frequently asked questions
• More protein pancake recipes
• Watch the video recipe

Recipe highlights

I love these pancakes, and I am sure you will love them too, because…

• These are protein pancakes with no banana.
• This breakfast has over 37 gram of protein and just 331 calories.
• These are are low carb protein pancakes, keto-friendly. 
• Gluten-free, nut-free and sugar-free! 
• This recipe is highly versatile and customizable.
• Soft and fluffy healthy protein pancakes, what else do you need?

The ingredients

Five simple ingredients is all you need to make protein pancakes from scratch. No banana, no oil and no sugar required. And don’t worry if something is missing. Head to the substitute section and you’ll find plenty of replacement options.

• Egg: the egg makes your pancakes softer, tastier and binds the batter without banana.
• Protein powder: use whey, plant-based protein powder or casein. As this recipe has no sweetener, I opt for a flavored protein powder, such as vanilla or chocolate.
• Oat flour: store-bought or homemade, this makes healthy protein pancakes that are packed with fibers and nutrients. Use certified gluten-free oat flour if necessary.
• Baking powder: this makes softer and fluffier pancakes with protein powder.
• Milk of choice: both dairy and plant based milk work. My favorite are soy milk, almond milk and oat milk.

Sweetener or no sweetener?

After reading though the ingredients, you may be wondering where’s the sweetener. Well, as it uses vanilla flavored protein powder, this recipe does not require any additional sugar or honey.

But if you are using unflavored protein powder or have the sweet tooth, things change. You will need to add a sweetener of your choice, such as maple syrup or honey, until the batter reaches a good taste. Around 1 tablespoon should be enough, but feel free to add more if it is necessary.

Substitutions

• Egg: for vegan eggless pancakes, replace with one flaxseed egg or 1 small ripe banana.
• Protein powder: this ingredient is necessary for making protein pancakes. But if you don’t have it, you can still replace with almond flour or more oat flour. Of course, the macronutrient composition of your breakfast won’t be the same.
• Oat flour: substitute with the flour of your choice, such as wholewheat flour, spelt flour or all purpose flour. For keto protein pancakes, use almond flour.
• Baking powder: feel free to leave this out, but your pancakes won’t be as fluffy.
• Milk of choice: use any milk you like, I don’t recommend swapping it out for water.

Which protein powder for pancakes?

Be it vegan or whey, these simple protein pancakes can be prepared with any protein you want. However, keep in mind that depending on your choice the recipe requires some adaptations.

• Whey protein powder: as it mixes very well, you will need less milk (about 60 ml or 1/4 cup).
• Vegan protein powder or casein: as they are highly absorbent, to get a smooth batter you will need more milk (about 120 ml or 1/2 cup).

Whatever your choice is, I highly recommend opting for flavored protein powder – vanilla or chocolate are great picks. As this recipe contains no additional sweetener, unflavored protein powder pancakes would taste very bland. In that case, make sure you add about a tablespoon of maple syrup or honey and 1/3 teaspoon of vanilla extract.

Protein pancakes with oats

This simple recipe can also be made with rolled oats. Making protein oatmeal pancakes is super quick and easy. What you have to do is adding all the ingredients to a blender and process until smooth. But keep in mind. Depending on the protein powder that you are using, the batter may require less or more milk. When you blend, start with 60 ml (1/4 cup) and add more only if it is necessary.

Keto protein pancakes

As they are protein pancakes with no banana, fitting this recipe into a keto diet is very easy. All you have to do is replacing the oat flour with almond flour, ingredient which is naturally low in carbs. Moreover, be sure to use unsweetened soy milk or almond milk.  Differently from oat milk or dairy products, these two options have nearly zero carbs. Lastly, in terms of protein powder I recommend whey, casein or isolate plant-based powders. 

Recipe variations

This has been my to-go protein pancakes recipe for years now. It’s quick, easy, healthy and so good that I can’t get over it. Especially because it gives plenty of room for customization. Add toppings or some extra ingredients and it will feel like eating a different meal every morning. And if you don’t know where to start, here are some protein pancakes recipe variations.

• Chocolate chip pancakes – fold though a handful of cocolclate chips.
• Peanut butter pancakes – stir 1 tablespoon of peanut butter into the batter.
• Chocolate protein pancakes – add 1 tablespoon of cocoa powder to the batter. Plus some chocolate chips, if you want!
• Lemon blueberry pancakes – stir in some blueberries and 1/2 teaspoon of lemon juice.
• Tiramisu protein pancakes – add to the batter about 1/2 teaspoon of coffee powder and serve with yogurt on top.
• Cinnamon roll pancakes – stir in 1/3 teaspoon of ground cinnamon and some crushed walnuts.
• Oreo pancakes – why not crushing in a couple of Oreos?!

How to make protein pancakes

This is a very simple protein pancakes recipe. It comes together in a bowl in 2 simple steps. And in less than 10 minutes you’ll have a stack of fluffy protein powder pancakes ready to enjoy!

Step 1: Prepare the batter

Start by combining in a bowl the protein powder with the oat flour and the baking powder. With the help of a fork, make a hole in the center of the powders and crack the egg inside. If you are using unflavored protein powder, make sure to add now some maple syrup or honey.

Start whisking while pouring in the milk gradually, until the protein pancakes batter reaches a smooth consistency. Based on the type of protein powder used, you may need from 60 ml (1/4 cup) to 120 ml (1/2 cup) of milk.

Step 2: Cook the pancakes

Pour one scoop of batter into a hot and greased skillet. Cook your pancakes over medium heat until the underside is golden and small bubbles begin to appear on the surface, then flip with a spatula and cook until golden.  

Serve with your favorite toppings – I used banana and peanut butter – or store in the fridge for a maximum of 4 days.

Storage instructions

Make and eat your pancakes right away or save for later. Leftovers can be stored in the fridge or in the freezer.

• Fridge: Let cool, then place the pancakes into an airtight food container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a pan.
• Freezer: Let cool completely, then line the pancakes over a baking tray and freeze for about 2 hours. After two hours, place in a zipper bag and freeze for up to 2 months. Freezing in two batches ensures that the protein pancakes do not stick together in the bag. Before eating, reheat in the microwave or toaster until they’re soft and fluffy.

Best toppings for protein pancakes

Simple protein pancakes don’t mean a boring breakfast. They taste delicious already by themselves, so soft and fluffy that you’ll make pancakes on repeat. And with toppings, it will feel like eating a different breakfast every day. I served mine with banana, peanut butter and chocolate chips. But if you still need ideas, here are some of the best toppings for protein pancakes.

• Banana and peanut butter
• Peanut butter and jam
• Maple syrup and walnuts
• Maple syrup or honey
• Greek yogurt and blueberries
• Low calorie Nutella
• Chocolate chips and banana
• Nut butter of your choice
• Jam or marmelade
• Sugar-free syrup

Chef tips

• Add one or two tablespoons of maple syrup and 1/3 teaspoon of vanilla extract if using unflavored protein powder. Or if you have the sweet tooth.
• Use protein powder with flavors. My recommendations are vanilla or chocolate.
• Make pancakes with vegan protein powder or casein and they’ll be softer and fluffier. With whey instead, they’ll taste quite dry.
• Customize your pancakes with extra ingredients, such as cocoa powder or peanut butter.
• Do not overmix the batter or your pancakes won’t come out as fluffy.
• Do not overcook the pancakes or they will get dry.
• Serve warm, with your favorite toppings.

FAQ – Frequently asked questions

More protein pancake recipes

• Healthy Greek yogurt pancakes for one
• Healthy sheet pan pancakes
• Protein pudding pancakes
• Protein pancake pizza
• Cottage cheese pancakes (Syrniki)
• Low carb coconut flour pancakes
• Keto chocolate protein pancakes

Watch the video recipe