Protein Pancakes

Fluffy, high-protein pancakes perfect for a weekend breakfast that actually keeps you full until lunch.

Prep Time 15 min
Servings 2 (6 pancakes)
Protein 25g per serving
Tools Pan & Spatula
Protein Pancakes

Nutritional Information

Estimated macros per serving (3 pancakes, without toppings)

340 Calories
25g Protein
42g Carbs
8g Fat
High-Protein Breakfast Meal Prep

Ingredients

  • 1 scoop FitAvid Vanilla Whey Protein
  • 1 cup oat flour (or blended oats)
  • 2 eggs
  • ½ cup unsweetened almond milk
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • Pinch of salt
  • Coconut oil or butter for cooking
  • Toppings: fresh berries, maple syrup, Greek yogurt, nut butter

Swap Options

  • Gluten-free: Recipe is already gluten-free with oat flour
  • Fluffier texture: Separate eggs, whip whites, fold in at end
  • Chocolate version: Use chocolate whey, add 1 tbsp cocoa powder
  • Lower carb: Use ½ cup almond flour instead of oat flour

Instructions

  1. 1

    In a large bowl, mix protein powder, oat flour, baking powder, and salt

  2. 2

    In another bowl, whisk eggs, almond milk, vanilla extract, and maple syrup

  3. 3

    Pour wet ingredients into dry ingredients and mix until just combined (some lumps are okay)

  4. 4

    Let batter rest for 5 minutes to thicken slightly

  5. 5

    Heat non-stick pan over medium heat, add small amount of oil or butter

  6. 6

    Pour ¼ cup batter per pancake. Cook until bubbles form (2-3 min), then flip

  7. 7

    Cook other side for 2 minutes until golden brown

  8. 8

    Stack and serve warm with your favorite toppings

Pro Tips

  • Don't overmix the batter—lumps are okay and keep pancakes fluffy
  • Medium heat is key—too hot and they'll burn outside while raw inside
  • Wait for bubbles to form before flipping for best texture
  • Make a big batch and freeze extras for quick weekday breakfasts

Frequently Asked Questions

Overmixing is the culprit! Mix until just combined—lumps are okay. Also, make sure your baking powder is fresh for maximum fluffiness.

Absolutely! Let cool completely, then freeze in a single layer. Once frozen, stack with parchment paper between each pancake. Reheat in toaster or microwave.

Wait for bubbles to form on the surface and the edges to look set (2-3 minutes). Then flip gently. If you flip too early, they'll fall apart.

Disclaimer: This recipe is for informational purposes only. Nutritional information is approximate and may vary based on specific ingredients used. Consult with a healthcare professional before making significant changes to your diet. Individual results may vary.

Back to Whey Recipes