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.
As a Certified Nutrition Coach, 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 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.
If you’re struggling with how to find the balance of high protein and enjoyment, hit up some of the high protein meal templates made for moms in my shop to gain some ideas.
Why You’ll Love These Pancakes
Easy to make: 3 ingredients sums 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.
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
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.
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.
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.
How To Make Them
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.
Variations
There are way too many to even list so below are my top favorites for adapting the 3 ingredient protein pancakes.
Fluffy: If you want ultra-fluffy pancakes, add in ½ teaspoon of baking powder.
Chocolate: Either use a chocolate protein powder or add 1 tablespoon of cacao powder into the mix.
Sweetness: If you’re using a super plain protein powder you may want to add some more sweet to your pancakes. Mix in a tablespoon of maple syrup or honey.
Fruit: Any and all fruits can be mixed into the batter or used as a topping. We do sliced strawberries, blueberries, and peaches the most.
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 mixes) or a peanut butter powder if that’s your thing.
Toppings: Make the protein pancakes are indulgent or simple as you like. Dairy-free caramel sauce, dairy-free chocolate ganache, sprinkles, whole30 whipped cream, you name it.
How To 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.
Frequently Asked Questions
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.
Other High Protein Breakfast Recipes
- Peanut butter baked protein oats
- Dairy-free breakfast casserole
- Protein pancakes with almond flour
- 18 Make ahead breakfast ideas
- Chocolate protein pancakes
- Dairy-free high protein breakfast recipes
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"
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