Easy Protein Pancakes
Love pancakes for breakfast? A few simple ingredients are all you need to make a homemade stack with a little extra protein.
This easy protein pancake recipe combines oats, banana, eggs and our Protein Powder plus flax meal and a pinch of cinnamon. Everything goes straight into the blender, so there’s very little prep or washing up.
Perfect for a slow weekend breakfast, topped with fresh berries, yoghurt or a drizzle of your favourite nut butter.
Ingredients
- 1 cup oats
- 1 banana
- 2 eggs
- ½ cup egg whites
- 1 teaspoon baking powder
- Pinch of salt
- Pinch of cinnamon
- ¼ cup Radiant Body Protein Powder with Collagen
- 1-2 tablespoons flax meal
- A small amount of butter, olive oil or coconut oil, for cooking
How to make protein pancakes
- Blend: Pop everything except the butter or oil into your blender. Blend on medium-low speed until very well mixed.
- Heat: Warm a non-stick frying pan over medium-high heat with a small amount of butter, olive oil or coconut oil.
- Cook: Pour in small portions of batter. Once the underside is golden and the edges begin to set, carefully flip and cook the other side until cooked through. Reduce the heat if they’re browning too quickly.
- Enjoy: Stack, add your favourite toppings and serve warm.
Which protein powder to use
Personally, I like a pea-protein-based blend for these pancakes. Our Radiant Body Protein Powder with Collagen is my pick, or try our Organic Plant Based Protein in Vanilla & Almond if you prefer a protein powder without collagen.
The Organic Plant Based powder is vegan, but this recipe contains eggs and egg whites, so swapping the powder alone won’t make the pancakes vegan.
Simple topping ideas
You don’t need much to finish your stack. Try:
- Fresh berries and a spoonful of plain yoghurt.
- Sliced banana, peanut butter and a sprinkle of cinnamon.
- Warm berries spooned straight over the pancakes.
- A little maple syrup with your favourite fruit.
Tips for cooking protein pancakes
Blend well. Give the oats and flax meal time to combine with the other ingredients.
Keep them small. Smaller pancakes are easier to flip and cook through evenly.
Watch your pan temperature. If the outside browns before the middle is cooked, turn the heat down.
Stick to the quantities. Adding extra protein powder can change the texture and make pancakes dry or dense.
Frequently asked questions
Can you put protein powder in pancakes?
Yes! This recipe uses ¼ cup of protein powder alongside oats, banana, eggs and egg whites. Using a recipe designed for protein powder helps keep the ingredients balanced.
Do I need milk for this recipe?
No. The banana, eggs and egg whites bring this batter together without milk.
Can I freeze protein pancakes?
Yes. Allow the cooked pancakes to cool, then separate them with baking paper and freeze in an airtight container. Reheat until hot all the way through.
Do I need to add sugar?
There’s no sugar needed in the batter. Banana adds sweetness, and you can finish with fruit or a little maple syrup if you like.
Simple ingredients, your favourite toppings and breakfast is sorted.
