5-Ingredient Protein Pancakes

5-Ingredient Protein Pancakes (30 minutes or less, grain-free, gluten-free, refined-sugar free) | Lexi's Clean Kitchen

These protein pancakes are made with only 5 ingredients and are perfect fuel for a busy morning or a pre-workout breakfast! They’re gluten-free, nutrient-dense and pack a punch of added protein!

Protein Pancakes Banana

5-Ingredient Protein Pancakes

I am obsessed with these protein pancakes! Just 5-ingredients, one-bowl, and they result in fluffy and delicious healthy pancakes! These healthy protein pancakes have a WHOLE LOT of protein per serving, and are super quick for an easy breakfast any day of the week. There was a good 6 weeks in my life where these beauties were made every single morning and I never got sick of them! I couldn’t get over how nutritious and customizable they were. Add banana, blueberries, chocolate chips… the options are endless! I also started adding spices such as cinnamon to change things up a bit.

Protein Pancakes Batter

Protein Pancake Ingredients

  • Bananas
  • Eggs
  • Protein Powder
  • Coconut Flour
  • Baking Powder
  • Vanilla Extract (optional)
  • Cinnamon (optional)
  • Ghee or Avocado Oil

Easy Protein Pancakes

How to Make Protein Pancakes

These don’t act the same as traditional pancakes, so don’t fear if your batter has a thin consistency.

The batter can be made either in a bowl, or in the blender.

  • To make them in a bowl, mash the bananas really well and then whisk in the remaining ingredients.
  • To make in a blender add all the ingredients to a blender and blend until just combined, about 30 seconds.

Tip: I recommend cooking these in a nonstick skillet. Again, these aren’t traditional pancakes so you’ll need to cook them over low heat for a longer amount of time to fully cook through the batter. Cover the pan to help them cook through evenly. Flip them when they’re lightly golden brown and cook on the other side the same way.

Top these with either maple syrup and butter or some drippy or warmed nut butter for an extra dose of protein and serve immediately.

Protein Powders

For these pancakes I have used the SFH brand of protein powder, Garden of Life, and Vital Proteins. Try your favorite, non-gritty protein powder.

Protein pancake stack.

Looking for more breakfast recipes? Check out these:

5.0 rating
3 reviews

Protein Pancakes

These protein pancakes are made with only 5 ingredients and are perfect fuel for a busy morning or a pre-workout breakfast! They're gluten-free, nutrient-dense and pack a punch of added protein! 


Prep Time 5 minutes
Yields 6
Cuisine Gluten-free
Cook Time 10 minutes
Recipe Type: Breakfast
Difficulty: Easy
Total Time 15 minutes
Author: Lexi

Ingredients

Directions

  1. Mash banana in a medium mixing bowl. Whisk in the eggs, protein powder, coconut flour, baking powder, vanilla extract and cinnamon until no lumps remain. If adding any additions such as chocolate chips, add them in here.
  2. Heat ghee or avocado oil in a medium skillet over medium-high heat. Once hot, turn down heat to low and pour in batter. Cover and let cook for 3-4 minutes. Flip, and cook for another 3-4 minutes or until golden brown on each side.
  3. Serve warm with maple syrup or warmed nut butter.

Recipe Notes

  1. Alternatively you could make the batter in a blender.
  2. I like Vital Proteins and SFH protein powder.
  3. This recipe was originally published in 2013, and republished in 2020.

Nutrition

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51 comments
January 26, 2020

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Join The Discussion

51 Responses

  1. I’ve been looking for an easy protein pancake recipe that uses the powder instead of yogurt/cottage cheese (bc I don’t always have on hand!). This recipe was so easy to follow and turned out perfect!

  2. I was super excited to make these. They did not cook correctly and turned into a pancake scramble rather than actual pancakes. Will not be making again.

  3. These are delicious!!!! I’ve tried so many different protein pancake recipes, and this one is BY FAR the BEST. Thank you so much for the recommendation to cook the pancakes on low and cover them – this makes a huge difference and ensures they cook through, without getting burnt on the outside. I love making these after a long run on the weekends.

    5.0 rating

  4. Glad I found your site! The pics are great and the food is really really good. Not all bloggers deserve their traffic. You do for sure! Thanks for your recipes! I will be trying this one.

    5.0 rating

  5. I found your website through ” The Betty Rocker” blog, and I’m so glad i did! I’m seriously addicted to these protein pancakes, I’ve had them every morning this past week, so so good and versatile. Regular pancakes are way too sweet for me now. Thank you, thank you, thank you!!

  6. These have become my staple work dinner. This week, I’ve felt brave enough to experiment! Yesterday I had them with 100% whole wheat flour. Today, I kept with the whole wheat flour and chopped up some 74% dark chocolate bar. Eating them right now, and they are delicious! I think I’m going to try adding frozen blueberries for tomorrow. Thanks so much for offering this recipe. It’s the only thing currently I know how to make without consulting the recipe anymore!

      1. I wasn’t sure if it was just me overcooking them, but the 100% whole wheat pancakes always seemed to turn out really dry. (I happenstantially discovered that’s normal for whole wheat.) So I experimented a little more by adding a tablespoon of unsweetened apple sauce. They cooked differently, causing me to burn them a bit, but they turned out fantastically moist! I’m happy to get a bit more fruit, too. 🙂

  7. After a few more tries, I’ve finally gotten these down. I don’t even have to work off the recipe anymore! They’re cheap and quick to make and have become a staple for my work dinner! I eat them just by themselves (I’m boring… and too unsure of food to be adventurous yet) and they tend to be awesomely sweet and delicious. Thanks, Lexi!

  8. Hi Lexi, I love your recipe but I can’t abide the taste of bananas and was wondering it you had any suggestion about what I could replace the banana with?

  9. I tried making these last night–emphasis on “tried”! I learned a lot in the process, though. For instance, a fork should be used to mash bananas, and it’s easiest when the banana’s not cut up. I also learned that my roomie’s spatula wasn’t heat-resistant. Side note: whatever the spatula was made of came off the pan way easier than I expected.

    I’m a moron when it comes to cooking, but I’m working on it. I’ve never made pancakes before and tried making one giant pancake (because the recipe didn’t tell me how to divide it… heh). So I wasted two batches before I gave up for the night, but I’m going to try again tonight after work. I’ll have to pick up more bananas, though.

  10. I’m confused… three dry ingredients, one semi-dry ingredient (depending on how mushy your banana is?) and an egg? That equals one extremely dry pancake. Every time I’ve made them so far I have had to add like 1/2 cup of liquid just to get them “mixable.” How are they turning out so well for people?

  11. These are unbelievably delicious! I was so surprised at how good they were!
    I am curious about approx nutrition values. I know I can do the math myself but was curious if you had them somewhere on your site. I want to know how many I can eat at a time! 🙂

  12. Just made these for dinner and they were so good, tossed in some pecans and a few chocolate chips. I hope the recipe was only meant for one person because I ate them all!

  13. Hi Lexi! I love your blog. I just made your pancakes and they tasted great but I think my protein powder scoop might be a little big. The batter was very very thick. Is this right or should I use less powder or something to thin the batter? Thanks!

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