I love pancakes. Pancakes, in my case, have to be gluten-free, so I have experimented with many different versions using flours such as coconut or oat. Some have been tasty, others not so much. Some pancakes have been dry and flat, and others moist and fluffy. Some require lots of prep work, and other versions are quick – which is always the goal for me!
Easy Protein Pancakes require only 3 ingredients.
One gluten-free pancake option is to create your breakfast treats using protein powder as a base. This gives you the benefit of a protein boost which will help you feel satisfied longer. I have experimented with differing amounts of protein powder, various brands, as well as pairing the protein with other flours. This recipe is the easiest ever and requires only three ingredients.
Use your favorite delicious protein powder.
My Easy Protein Pancakes use Syntha-6 protein powder. This brand is sweetened with sucralose and comes in many flavors (vanilla ice cream, chocolate milkshake, peanut butter cookie, chocolate peanut butter, cookies & cream, strawberry, and many more). Each scoop is approximately 200 calories and provides 22 grams of protein.
I can’t say whether Syntha-6 is the healthiest protein powder, but in my opinion it is the tastiest I have found and right now that’s good enough for me. Please feel free to experiment with other brands, or with what you have in the cupboard.
Easy Protein Pancakes
1 scoop (or approximately 1/2 cup) vanilla protein powder (I use Syntha-6)
1/4 cup plain Greek yogurt
Beat egg in small bowl with fork. Add yogurt and mix well until smooth. Stir in protein powder.
Meanwhile preheat pan over medium heat. Spray with cooking spray, or melt a bit of butter or coconut oil. Pour batter into pan. Cook until bubbles appear on the top and the bottom is set. Flip and cook about 1 minute more. Enjoy!
Nutritional Facts (per MyFitnessPal):
- 302 calories
- 10g fat
- 17g carbs
- 34g protein
- 23% daily value calcium
- Peanut Butter & Jelly: use peanut butter cookie protein powder for pancake. Melt 2 tablespoons jelly or jam in a small bowl in the microwave (approx. 30 seconds). Pour over pancake. If you don’t have peanut butter cookie flavor, you can add 2 tablespoons PB2 (peanut butter powder) to vanilla protein.
- Banana Nut: use vanilla protein powder for pancake. For topping, combine 1/2 sliced banana, 1 tablespoon chopped nuts and 1 tablespoon brown sugar in a bowl. Microwave approximately 45 seconds until sugar melts.
- Chocolate Peanut Butter: use chocolate or chocolate peanut butter flavored protein powder. Top with warmed peanut or almond butter.
- Chocolate Chip: use either vanilla or chocolate protein powder. Add 1 tablespoon mini chocolate chips to batter.