Protein Pancakes
May 09, 2023
Remember the days when you’d wake up to the buttery scent of freshly made pancakes and sweet maple syrup, then practically jump out of bed and beeline for the kitchen still dressed in your rocket ship or princess jammies? You may be all grown up now, but you don’t have to leave pancakes behind—even if you’re trying to eat a little better.
These scrumptious pancakes are made with oat flour, plain Greek yogurt, and our Primal Fuel® Vanilla Coconut Whey Protein for a delicate but hearty breakfast that packs a powerful protein punch. Thinner than your average flapjack, they’re light enough to eat without wobbling away with that “food baby” feeling afterward.
Unlike traditional pancakes, there’s no wheat flour or cane sugar in our version, so you can stick to your clean eating routine and still enjoy a treat. If your diet allows, top them with fluffy whipped heavy cream, your favorite fresh berries, or real maple syrup.
Protein Pancakes
Rated 4.8 stars by 5 users
Category
Breakfast, Brunch
Servings
4
Prep Time
10-15 minutes
Cook Time
5-10 minutes
Calories
382
Made with whey protein powder and oat flour, these light and delicate pancakes are packed with nutrients and flavor. Perfect for mornings with the kiddos, weekend brunch, or even a fun “brinner” (breakfast for dinner) after work.
Ingredients
4 large eggs
- ½ cup mashed banana
- ½ cup full fat greek yogurt
- ½ Tablespoon vanilla extract
- 1 cup + 1 tablespoon oat flour
-
- ½ Tablespoon baking powder
-
2-3 Tablespoons Primal Kitchen Avocado Oil
Optional toppings: Berries, sliced banana, maple syrup, honey, whipped cream
Directions
In a bowl, combine the eggs, mashed banana, yogurt, and vanilla extract and whisk until smooth. Add the oat flour, protein powder and baking powder and mix until combined.
- Heat a large skillet on your stovetop over medium heat. Once hot, add a tablespoon of avocado oil and swirl it around the skillet.
- Pour out batter to make 3 or 4 pancakes in the pan, using a few tablespoons of batter for each pancake.
- Once the edges of the pancakes have set and there are bubbles forming in each pancake, use a spatula to carefully flip them over. Cook for an additional 45-60 seconds until the pancakes are fully cooked, then remove them from the pan.
- Add another ½ tablespoon of oil to the pan, swirl it around and add another 3-4 dollops of batter to the pan. Repeat until all of the batter is used up.
Serve your pancakes in a stack with your favorite toppings.
Recipe Note
- Pro Tip: Mash the banana prior to measuring. If the batter seems a little runny, you can add an additional tablespoon of oat flour.
- Nutrition information was calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 serving (1/4 of recipe)
- per serving
- Calories
- 382
Amount/Serving
% Daily Value
- Fat
- 18.7 grams
- Carbs
- 34 grams
- Fiber
- 5.5 grams
- Protein
- 18.5 grams
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