The easiest pancakes you’ll ever make, these 3 Ingredient Protein Pancakes are a flourless pancake recipe that can be adapted to any flavor. Made with vegan protein powder and Greek yogurt they have over 25 grams of protein per serving to ensure you stay full throughout the morning.
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 2
- 🍽 Calories and Protein: 192 kcals and 30 grams of protein
- 📋 Main Ingredients: Eggs, protein powder, and Greek yogurt.
- 📖 Dietary Notes: Dairy-free, gluten-free, and can be made paleo or grain-free depending on your protein powder.
- ⭐ Why You'll Love It: They're fast, tasty, and packed with fuel, perfect for busy mornings when you want real food, real quick.
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As a busy mom, I strive to start my mornings with a protein-rich breakfast (well, coffee first. Always coffee.). Not only do things like a chicken omelet, strawberry smoothie bowl, and egg and beef scramble keep you full, but they also perk up your metabolism too.
However, that doesn’t mean I want to avoid all the classic “breakfast treats, I’ve just learned to make better, healthier, high-protein versions. Items like protein waffles, sheet pan protein pancakes, and peanut butter baked protein oats are all on rotation too. Learn more about how to make protein pancakes and start whipping them up asap.
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💭Why You’ll Love These Pancakes
Easy to make: 3 ingredients sum it up. These protein pancakes are beyond simple to whip up (just like this 3-ingredient protein mug cake).
Make ahead: You can actually make these pancakes in advance and store them in the fridge for up to 3 days to make busy mornings easier,, along with this high protein apple baked oatmeal.
Versatile: The base recipe is a classic vanilla. However, you can add so many things to the base to create a unique taste each time.
Healthy: With 25 grams of protein, no dairy and gluten-free, these pancakes are a wicked breakfast recipe.
Ingredients and Substitutions
Protein powder: Know that the protein powder you choose affects both the flavor and the texture of the pancakes. I was using Botanica protein powder, which tends not to be “chalky” but still absorbs liquid (similar to Orgain Protein). Something like Genuine Health will absorb way too much liquid, and you may end up with dry pancakes. But Transformation Protein would be downright indulgent. Learn more about choosing a protein powder for your goals.
Greek yogurt: Know that one mashed banana can replace the yogurt, but you’ll be sacrificing protein to do so.
If you tolerate dairy, rock regular Greek yogurt. I’m dairy-free, so I use a vegan Greek yogurt (Silk Protein) which is also flavored vanilla. The yogurt you use will change the taste. Regular yogurt will result in less fluffy pancakes and not as much protein.
Update: I've recently switched to using beef-based protein powder for health reasons. Know that you can substitute this protein powder into this recipe in a 1:1 replacement, and the pancakes turn out AMAZING and almost fudgy.
See the recipe card for full information on ingredients and quantities.
Variations
There are way too many to even list, so below are my top favorites for adapting the protein pancakes recipe to make it seem new.
Fluffy pancakes: If you want ultra-fluffy pancakes, add ½ teaspoon of baking powder.
Chocolate pancakes: Either use a chocolate protein powder or add 1 tablespoon of raw cacao powder into the mix. This works for a pumpkin protein mug cake too.
Peanut butter: I love peanut butter pancakes. You can make these with either 1 tablespoon of peanut butter in the batter (just make sure it’s fresh and runny to mix) or a peanut butter powder if that’s your thing.
Toppings: Make the protein pancakes as indulgent or simple as you like. Dairy-free caramel sauce, dairy-free chocolate ganache, sprinkles, Whole30 whipped cream, you name it.
How To Make 3-Ingredient Protein Pancakes
Step 1: Whisk together the eggs and yogurt until mostly smooth.
Step 2: Mix in the vegan protein powder.
Step 3: Portion pancakes into a pre-greased and pre-heated pan.
Step 4: Cook until the bottom is golden brown. Flip
Step 5: Continue cooking until cooked through and plate.
Step 6: Top with your favorites and enjoy.
Expert Tips To Make Them
I use silicone molds to shape my protein pancakes so that they’re semi-uniform. If you’re using them, only use them to portion the pancakes not to cook them. If you let the pancakes cook, they stick to the mold and rip.
Mix the batter until no clumps remain or you’ll have flour pockets in your pancakes.
If you’re using a super plain protein powder, you may want to add some more sweetness to your pancakes. Mix in a tablespoon of maple syrup or honey.
If you're using beef protein powder, you'll have to cook them a bit longer, but the result is a fudgier pancake.
How To Meal Prep and Store Them
If you’re making these protein pancakes in advance or you have leftovers (how???), make sure to let them cool fully. Store them in an airtight container in the fridge and make sure they’re not pressed down to firmly (or it’ll be tricky to separate them).
Store them for up to 3 days in the fridge. When you need them, reheat them in the microwave or pop them in the toaster until warmed through.
3-Ingredient Protein Pancakes FAQs
I believe so, but haven’t tried. Vegan protein powder absorbs more liquid than whey, so the texture will be different (possibly thinner,) but it should still work. I know that beef-based protein powder works GREAT, and whey would probably yield the same texture.
Protein pancakes are a healthy breakfast option as they kick off your morning with a great balance of protein, carbohydrates, and fiber to help keep you full.
Protein pancakes can help with weight loss because the high protein count helps keep you full longer. This, in turn, helps you avoid overeating. Likewise, protein supports muscle growth, which can help boost your metabolism and push you towards your weight loss goals.
More High Protein Breakfast Recipes
If you tried this Protein Pancakes Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
3 Ingredient Protein Pancakes
Video
Equipment
- 1 Large skillet
Ingredients
- ½ cup Vegan Greek yogurt
- 2 Eggs
- ½ cup Vegan protein powder
Instructions
- Preheat a large pan over medium heat and grease it.
- Whisk together the eggs and yogurt in a bowl until mostly smooth.
- Mix in the vegan protein powder making sure there are no clumps.
- Portion pancakes into the ready pan.
- Cook until the bottom is golden brown (about 6 minutes).
- Flip with a silicone spatula and continue to cook until cooked all the way through (about 2 more minutes).
- Serve immediately.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
I love how simple these are to whip up and knowing that I'm kicking off my morning with protein is even better.