3 Ingredient Protein Pancakes

Protein pancakes stacked on a white plate topped with coconut whipped cream and blueberries.

Simple to make and loaded with 25 grams of protein, these naturally gluten-free pancakes are a tasty breakfast recipe to kickoff your day.

Course Breakfast

Cuisine American

Keyword dairy-free pancakes,

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 192kcal

Author Shelby Stover

Equipment

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.

Video

Notes

Makes 4 pancakes with each serving as 2 pancakes. Nutrition values are slightly variable depending on the protein powder and yogurt used.

Mix the batter until no clumps remain or you’ll have flour pockets in your pancakes.

Store leftovers in the fridge in an airtight container for up to 3 days. Reheat them in the toaster.

I recently started using a beef protein powder for all my recipes. Know that it subs into the pancakes in the same amount as the vegan protein powder listed. The pancakes are thinner but have a fudgier texture that's divine.

Nutrition