It’s not often you come across healthy recipes for protein powder pancakes that you look forward to eating!
A low carb breakfast is vital to meeting your nutritional goals for the day, and these high protein low carb pancakes are an oh so yummy way to stay on track!
Ya’ll know I’m a sucker for low carb recipes that mimic the traditional foods we’re used to so it’s only fitting that I have a no carb recipe for sweet fluffy protein pancakes!
This protein pancakes recipe makes moist decadent pancakes that are so good you may even want them for dinner.
Come see why…..
Looking for more keto breakfast? Check out my keto pancakes, coconut flour pancakes, or my keto egg muffins.
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What I Love About This Protein Powder Pancakes Recipe
Sometimes you just want a moist decadent pancake. Me too. Well, hold on to the seat of your pants, my friend.
Hope is not lost on a low carb meal plan! This protein pancakes recipe makes moist fluffy pancakes that’ll fill that void without any carbs at all! Here are some other reasons to love them:
- Super simple recipe
- Moist fluffy pancakes
- Ready in 20 minutes or less
- Low carb
- Actually good for you!
Keto Protein Powder Pancakes Recipe Notes
You’re gonna’ fall in love with breakfast all over again with these pancakes. They’re super delicious and really simple to make. It’s more of a no-fail recipe that even people on a traditional diet plan find irresistible.
Here’s what you need to know:
Ingredient Notes
Making protein powder pancakes couldn’t be easier. There’s no flour, no gluten, and hardly any carbs!
This protein pancakes recipe is so good it’s almost like having dessert for breakfast. Can it get any better? Here’s a little about the ingredients in this powerhouse breakfast.
Eggs – You’ve gotta’ have eggs to make pancakes. They help hold these little babies together and up the nutrition factor.
Peanut Butter – Using peanut butter adds moist decadence to your protein pancakes recipe. If you’re not a huge fan of peanut butter you can substitute your favorite nut butter instead.
Protein Powder – Here’s the secret powerhouse of this pancakes recipe! I use vanilla but any flavor will work. If you’re eating low carb, be sure to check the label on the product you grab, as sugar is a common additive!
Make sure you like the taste of your protein powder, as this will affect the flavor of your pancakes. I suggest taste testing before adding it in.
Psst – my favorite protein powder is Isopure whey vanilla, it’s got an awesome taste and texture! I’m not a huge fan of pea protein powders.
Low Carb Milk – Feel free to use almond milk, oat milk or any other preferred low carb option.
Salt – Don’t skip the salt! In smaller amounts, salt actually combats bitterness and increases the sweet flavor you want in your protein pancakes recipe.
Baking Powder – Here’s your leavening agent! Adding a little baking powder will help your pancakes recipe rise high above the rest for the moist fluffy flapjacks you’re looking for.
Tools To Make
Since this pancakes recipe is so super simple, you’ll only need a few tools to make them. Luckily, it’s nothing out of the ordinary. Here’s what you’ll need to pull out of the cupboard:
- Blender – A blender seems to be the easiest way to combine the ingredients and it makes the batter easy to pour into the pan. If you don’t have a blender, you can mix your ingredients together in a bowl.
- Rubber Spatula – For scraping down the side of the blender
- Skillet – So you can cook those fluffy pancakes
Is that a short tool list or what? It won’t be long now!
Storing Tips
You’d be hard-pressed not to eat every one of these and I totally get it. BUT if you’re dining alone, I suggest making only as many as you plan to eat immediately, and storing the batter in the fridge until tomorrow morning!
You can also toss the made pancakes in a Ziploc and slide them into the fridge.
Can You Freeze Them?
Absolutely! These little guys freeze really well, and they don’t take up much room either. (I borrowed this idea from Trader Joe’s, they sell premade frozen pancakes…)
It’s best to freeze these little guys in freezer-safe baggies to protect them from air. Just allow them to cool completely before tossing them into the frozen abyss.
Meal Prepping Tips
This protein pancakes recipe makes the best healthy breakfast, but you don’t always have time to make pancakes in the morning. Here are a few ways to meal prep them:
- Make the batter on meal prep day and store it in the blender in your fridge.
- Whip up a big batch of these and toss them into the freezer in single-serve portions. They thaw quickly in the microwave and I’ve even been known to toss them in the toaster once in a while.
Healthy Pancakes Recipe Variations
Eating healthy pancakes is a fantastic way to fuel up for the day and this pancakes recipe makes it possible. There are plenty of ways you can tweak this recipe and make it your own for a tasty new flavor twist.
Here are just a couple of easy ideas:
- Try different mix-ins. Toss in a handful of your favorite keto fruits or throw in some sugar free chocolate chips and make chocolate chip pancakes
- Make a premade pancake mix! Keeping a low carb pancake mix in the house makes it easier to throw these guys together. Simply throw together the dry ingredients in this protein pancakes recipe and store. Then when the mood strikes you, simply grab your protein pancakes mix and add your wet ingredients. Voila! – Tasty protein pancakes!
- Swap protein powder. simply swap the protein powder for almond flour. The same concept as almond meal, you could just swap it for the protein powder! here’s my ‘how to make almond meal‘ recipe. Just keep in mind, by making this swap, the nutritional breakdown of these pancakes will shift from high protein to high fat.
More Keto Breakfast Recipes
Protein Powder Pancakes
Print Recipe Pin RecipeIngredients
- 2 Eggs
- 1/2 Cup Keto Milk plus more if your batter seems dry! (note 1 + 2)
- 2 Tablespoons Keto Peanut Butter softened (note 2)
- 1 3/4 Cup Whey Protein Powder vanilla
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- Unsalted Butter to cook pancakes
Instructions
- Place all ingredients (except butter) in a blender in the order listed above.
- Blend to combine ingredients, pausing halfway through to clean the edges of the blender and blade.
- Heat a large nonstick skillet to medium heat and melt a thin layer of butter in the pan.
- Pour the batter in the center of your pan, and cook until your pancake can flip easily -- about 3-4 minutes.
- Flip and cook the other side for about 2 minutes. You’ll know your pancakes are done when they’re golden brown and cooked through.
- Place on a plate and while you continue cooking the rest of the batter. Serve warm with your favorite toppings and enjoy!
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Lindsey's Tips
- Milk. I swap between unsweetened light almond or coconut milk.
- Protein Powder: This recipe has only been tested using Gold Standard 100% Whey Protein. Other protein powders (vegan, pea, etc.) will absorb liquids differently, so you may need to adjust the amount of liquid if swapping the powders. Also, they bake differently, and may not be as fluffy as the whey protein pancakes here.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- Nutritional information is for 1 pancake, 1/12 of the pancake batter. It was calculated using Gold Standard 100% Whey Protein, and will vary depending on the protein powder you use:
