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!
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 Pancake Ingredients
Vanilla Extract (optional)
Ghee or Avocado Oil
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.
Mash banana in a medium mixing bowl. *You can also blend the banana in a high-speed blender to make these extra fluffy.
Add the rest of the ingredients to the medium mixing bowl and whisk until no clumps remain. Add additional add-ins of choice.
Heat butter or avocado oil in a medium skillet over medium-high heat. Once the butter melts, 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.
Serve warm with maple syrup, or additional toppings of choice!
*Be patient! Cook it over low or medium heat in order for them to cook properly.
**Photos updated May 8th, 2017.
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Pancakes should be fluffy, golden, and loaded with your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal. They’re based off of my cinnamon crunch pancakes, and are really just the perfect paleo pancake recipe base, ever. They are paleo pancakes made with almond flour, are kid-friendly, freezer-friendly, and nobody will know their paleo! Guaranteed! These paleo pancakes are made gluten-free, grain-free, refined sugar free, and without banana. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!
The BEST Paleo Pancakes
I used to experiment a lot more with protein pancakes (with banana), 2-ingredient pancakes, and so on. While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.
Can you use almond meal instead of almond flour?
Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Both will work, though I prefer almond flour!
What can you use instead of applesauce?
Pumpkin puree will work as a sub for the applesauce!
This recipe is tried and true, and is loved by so many of you! Read through the comments below for a glimpse of reader reactions!
Is maple syrup allowed on paleo diet?
I drizzle these pancakes with good quality maple syrup! Maple syrup, in its natural, unprocessed form, is paleo and is a great alternative to white sugar. Always look for good quality, 100% pure maple syrup!
Let cook for 3-4 minutes on each side or until golden brown
Continue with remaining batter
Transfer to a plate and serve
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Looking for a healthy and fun breakfast idea? These Spinach Pancakes are kid-approved and so delicious! They’re made healthier using gluten-free flours, but nobody will know it! They’re fluffy and cook up perfectly!
Healthy Spinach Pancakes
St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. I love celebrating holidays, big and small, and adding these healthy Spinach Pancakes into the breakfast rotation this time of year is a fun way to celebrate! These are the best fluffy paleo and gluten-free pancakes, made green with a hidden veggie! Spinach is blended into my classic pancake batter, but you wouldn’t be able to tell. They’re so delicious! Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!
Fresh Baby Spinach
How to Make Green Pancakes
It couldn’t be easier to make these pancakes: add all ingredients to a blender and blend until smooth! Then cook in your favorite skillet, making sure add in chocolate chips to the batter while cooking. Serve pancakes hot with maple syrup, if desired!
Can you make them ahead of time?
Because of the spinach in the batter, the pancakes do need to be cooked immediately. However, these pancakes freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.
If you like this festive St. Patrick’s Day recipe, try these others:
Pumpkins… round two! If you saw (or made) last week’s epic Nutella Swirl Pumpkin Muffins, you may be on board with a month of pumpkin goodness for Healthy Food Friday! Loaded with health benefits and super delicious, pumpkin is the perfect in-season ingredient.
These are obviously the best uses of your pumpkin this season! Ahem… cocktail, coffee, pancakes, body scrub… plus, my new little puppy Jax is enjoying pumpkin mixed into his meals to aid in digestion!
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A simple recipe for pumpkin protein pancakes that is also gluten free and dairy free. Easy enough to whip up in the morning for a nutritious breakfast.
Pumpkin Protein Pancakes
Good morning all! You may, or may not know that I love my protein pancakes. In fact, if you’ve followed my Instagram for a while now, you’d find that there was a good deal of time last year where they were made literally every day (seriously, every single day). It was to the point that Mike (my trusty taste-tester and honest boyfriend), told me it was getting a little excessive with the protein pancake pictures. He was definitely right, although I had/have no shame. They are that good.
Anyway, back to the point! It’s the morning, I am ready for breakfast and my morning intake of protein. So clearly I need to incorporate my homemade pumpkin puree, right? Right. So, I give to you, grain-free, dairy-free, and refined-sugar free pumpkin pancakes (with chocolate chips).
If you like this pumpkin recipe, check out these others:
Topped with pure maple syrup, chopped walnuts, and additional scattered chocolate chips
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