Get Ready for the Best Protein Pancakes Ever!

Pancakes may not seem like they need much improvement, but this recipe will have you changing your mind in just one bite! These protein pancakes are the best for your health and delicious, featuring a whole-wheat flour base and Greek yogurt as the main ingredient to make them extra filling. Serve these with some fresh fruit on top or simply dust them with powdered sugar, and you’ll be ready to take on the day!

First, mix up your pancake ingredients

Combine 1 egg, 2 tbsp oat flour (or an additional 2 tbsp flour), 2 scoops of vanilla protein powder, and 2 tbsp melted coconut oil in a bowl until fully mixed. Add any other optional ingredients you want, such as blueberries or chocolate chips. Cook your pancakes on medium heat in a skillet greased with butter or coconut oil. Enjoy these amazing pancakes while they’re hot! Yum!! You can store leftovers in an airtight container for up to 5 days. You can also freeze them and reheat them when you’re ready to eat them again.

Next, cook up your pancakes and enjoy

You’ll love how these protein pancakes taste, but you’ll love how they feel even more. The yogurt and egg whites give them a soft, fluffy texture. You’re never going to want to go back to eating plain old pancakes again! After making these pancakes you’ll wonder why you ever ate those high carb versions in the first place. These are gluten-free and only contain 4 grams of carbs per serving so you can make up for your workout with some tasty fuel. The best part is that when you are following a fitness program, delicious food is just one of many side effects. And let’s face it—you need as many incentives as possible if you're going to stick with any kind of plan long term.

Tip #1: Use a Cast Iron Pan

Cast iron skillets are awesome, but they're also heavy. If you don't have a cast-iron skillet in your kitchen, an alternative is to use a non-stick pan. Be sure to preheat it properly - otherwise, you might end up with more of a mess than anything else. Cast iron skillets do an amazing job at making sure that your food doesn't stick and tastes incredible without having to use butter or oil. You can even make frittatas and quiches in them if you like. They're great for eggs and any other thing you can imagine cooking in one too!

Tip #2: Wait until they bubble to flip

Whether you’re making a big batch or just a few, one of the biggest mistakes people make when cooking pancakes is to flip them too soon. Before you flip, let your pancakes cook on one side for at least 90 seconds. This will prevent them from being undercooked in the middle, which can happen if you cut them open after flipping and see that they aren’t cooked all over. Waiting until your pancakes are well-browned (bubbling) before flipping will also ensure that they don’t get stuck together as you try to move them from one side of your griddle to another. Whether you use an electric griddle or a regular stovetop burner, it takes roughly 90 seconds per side—including cooking time—to prepare perfect protein pancakes.

Tip #3: Keep an eye on them. When you can easily slide a spatula underneath, they are ready.

While pancakes are cooking, get your toppings ready. For example, if you’re serving syrup or butter with your pancakes, place it on a small plate next to your stovetop. This way when your batter is done cooking you can simply slide the pancake from the pan onto a plate and give it a quick drizzle or pat of butter before digging in.: For added protein, add a scoop of whey isolate powder to the batter before cooking (1/2 cup total should be plenty). Increase baking time by 1-2 minutes. Note: These pancakes are very light and fluffy so they tend to burn faster than traditional ones (due to lower surface area). Keep an eye on them while they cook and don’t flip too early.

Tip #4: Eat right away. Or store in an airtight container in the fridge for 3–5 days.

You might think your pancakes will taste better than leftovers. You’re wrong. Store them in an airtight container and grab a bite whenever you’re hungry or if it's time to start another day of your week, but don't wait too long before you eat them. You'll lose some of that fluffiness, but they'll still be good—trust us! This recipe makes about 18 small pancakes; double or triple it if you want more servings or larger cakes. If you do make a batch and are looking to keep things as healthy as possible, try topping these with sliced strawberries and/or bananas instead of butter, syrup, or honey.

Tips For Customizing Your Pancakes

The recipe that we have here is fairly basic, meaning that you won’t find any funky flavors. But, if you want to make a variety of different flavored pancakes, feel free to add things like cinnamon or vanilla extract. You can also customize them by using buttermilk instead of milk. Be sure to keep track of how many pancakes your family eats so that you don’t end up with a lot left over. Finally, don’t forget to whip up some maple syrup to top these off when they are done. Your kids will love it and it’s healthier than sugar-packed syrup from a bottle! Plus, after one bite you’ll realize that these taste great even without syrup on them!

Conclusion

Pancakes are the best for your health and delicious, featuring a whole-wheat flour base and Greek yogurt as the main ingredient. These pancakes are gluten-free and only contain 4 grams of carbs per serving so you can make up for your workout with some tasty fuel. If you don't have a cast-iron skillet in your kitchen, an alternative is to use a non-stick pan. One of the biggest mistakes people make when cooking pancakes is flipping them too soon. For added protein, add a scoop of whey isolate powder to the batter before cooking.

If you're looking to keep things as healthy as possible, try topping these with sliced strawberries and/or bananas instead of butter, syrup, or honey. Make sure to keep track of how many pancakes your family eats so that you don't end up with a lot left over.