Protein Pancakes

Ingredients & Substitutions

Here I explain the best ingredients for my protein pancakes recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Vanilla Protein Powder – I used this whey protein powder, and love that it has clean ingredients and no added sugar. Whey makes the fluffiest high protein pancakes. Plant-based protein powders might work, but could turn out more dense. This one is another good clean-ingredient option that’s sweetened with natural coconut sugar.
• Wholesome Yum Blanched Almond Flour – Makes healthier, gluten-free, and higher protein pancakes compared to using white flour. I only use this brand, because it’s blanched and ground extra fine (many brands are too coarse). Please don’t use coconut flour here, as it’s way too dry — if that’s what you’ve got, you can make my coconut flour pancakes instead.
• Eggs – You’ll need both egg whites and eggs at room temperature. Whipping the egg whites is my secret to get a super fluffy texture in these pancakes! Fresh ones are easier to whip, but carton egg whites can also work. (I’ve tried both, but the kind from a carton are easier to whip if I add a pinch of cream of tartar.)
• Besti Monk Fruit Allulose Blend – Adds a touch of sweetness (with zero calories and zero sugar). Unlike other sweetener alternatives, it dissolves effortlessly, won’t crystallize, and truly has no aftertaste. Other sugar subs may be gritty here. You can omit the sweetener if you think your protein powder is sweet enough, though.
• Unsweetened Almond Milk – You can use store-bought or make my homemade almond milk. Any other milk, such as coconut milk beverage, regular dairy milk, half and half, heavy cream, or even hemp milk, also works.
• Coconut Oil – Adds moisture and richness. Melt it to use in the recipe. I’ve also had success using melted butter instead.
• Baking Powder (I like this non-GMO brand), Vanilla Extract (this is my fave), and Sea Salt.

How To Make Protein Pancakes

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.

1. Mix the dry ingredients. In a large bowl, stir together the protein powder, almond flour, Besti, baking powder, and salt.
2. Add the wet ingredients. Whisk in the eggs, almond milk, melted coconut oil, and vanilla.
3. Beat the egg whites. Using a stand mixer or a hand mixer in a large bowl, beat the egg whites until soft peaks form.

4. Fold in the egg whites. Be careful not to break them down!
5. Cook. Heat a large nonstick skillet over medium-low heat and grease with coconut oil. Pour circles of pancake batter into the pan. Cook on one side until light golden brown. Flip when small bubbles form and continue cooking until golden on the other side.
6. Serve. Enjoy your protein pancakes with your favorite toppings! (See below for topping ideas I recommend.)

Flavor Variations

I love simple vanilla pancakes for breakfast, but I’ve made protein pancake recipes in many different flavors. Try these tweaks for something new and different:

• Chocolate – Instead of vanilla, use chocolate protein powder (the brand I like comes in chocolate, too). You can also replace 3 tablespoons of the almond flour with cocoa powder instead, or toss in some sugar-free dark chocolate chips.
• Banana – Mash 1/2 a banana and add it to the batter. I also add a dash of cinnamon, making this version taste similar to my banana oat pancakes.
• Pumpkin – When I want fall-inspired protein pancakes, I replace one whole egg with 3 tablespoons of pumpkin puree and add 1/2 to 1 teaspoon of pumpkin pie spice to the batter. They’re a bit less sturdy, but so worth it for that fall vibe.
• Blueberry – Gently fold fresh or frozen blueberries into the batter before cooking.

Topping Ideas

I say there’s no wrong way to eat protein powder pancakes! Here are some different ways to mix up the toppings — they’re many of the same ones I love on high protein oatmeal:

• Syrups & Sauces – Add a pat of butter and maple syrup (I use my fave sugar-free syrup, shown above).
• Fresh Berries – Like strawberries, blueberries, or even blackberries. Don’t forget a dollop of my sugar free whipped cream to top it off.
• Yogurt – For an extra protein boost, I love the combo of a thick Greek yogurt slathered on the pancakes and a drizzle of sugar-free honey.
• Chocolate – If you have a sweet tooth, top these fluffy protein pancakes with sugar-free dark chocolate chips, or spread peanut butter on top and drizzle with chocolate syrup.