Protein pancakes with no banana are easy, protein-packed pancakes that make for a healthy and wholesome start to the day! These pancakes are gluten, banana, and refined sugar-free, come together in just a few minutes, and are every bit as fluffy and chewy as the original. They’re great for anyone with or without dietary constraints and can be adapted with different toppings and protein powders to fit every palate.
These protein pancakes are excellent for laid-back breakfasts and brunch gatherings with guests who may have dietary restrictions or are looking for a healthy alternative to classic pancakes.
Looking for more pancake recipes? Here are other recipes you might enjoy: Lemon Blueberry Pancakes, Oat Milk Pancakes, Banana Foster Pancakes, and Strawberry Banana Pancakes.
Why You’ll Love This Recipe
High-protein breakfast: These protein-packed pancakes make for a satisfying and healthy breakfast that can fuel your morning and keep you satiated. Every serving boasts a generous amount of protein, which is crucial for muscle repair and growth.
Versatile toppings: These pancakes are a canvas for your favorite toppings. Try them with almond butter, fresh blueberries, or chocolate chips for a touch of sweetness. The possibilities are endless!
Simple and quick: Made from simple ingredients and ready in no time, these pancakes are great for busy mornings. Plus, the recipe uses easy-to-find ingredients that you probably already have in your pantry.
Recipe Ingredients
You’ll need the following ingredients to make these pancakes with protein powder:
Ingredient Notes
Oat Flour: Oat flour gives these pancakes a nice, hearty texture. It also provides extra protein and makes the pancakes gluten-free. If you can’t find oat flour, you can make your own by grinding rolled oats in a blender or food processor.
Protein Powder: The type of protein powder you use can change the flavor and texture of the pancakes. Vanilla protein powder is recommended for this recipe, but chocolate protein powder can make delicious chocolate protein pancakes. If you’re following a plant-based diet, a vegan protein powder is a great option.
Eggs: Eggs help to bind the ingredients together and give the pancakes a fluffy texture. If you’re vegan or allergic to eggs, you can replace them with flax eggs.
Milk: Any type of milk—be it whole, almond, soy, oat, or another non-dairy milk—will work in this recipe. Just be aware that it may slightly affect the flavor and texture of the pancakes.
How To Make Banana-Free Protein Pancakes
In a medium-sized bowl, combine the oat flour, protein powder, baking powder, and salt and whisk until well combined.
In a separate large bowl, combine the eggs, greek yogurt, milk, melted butter, and vanilla extract and whisk until smooth and homogenous.
Add the flour mixture to the bowl with the yogurt and egg mixture. Fold in the flour until just combined. Some lumps are fine but make sure there are no pockets of oat flour in the yogurt. Do not overmix.
Set the batter aside and let it rest for a few minutes.
While the batter is resting, place a non-stick skillet over medium heat and spray with cooking spray or brush with butter or neutral oil.
Once the pan is hot, add the batter to the pan in ⅓ cup dollops and cook for 1-2 minutes or until the pancakes puff slightly and start to turn golden brown.
Carefully flip and cook the other side for an additional minute. Remove the pancakes from the skillet and set aside.
Repeat the cooking process with the remainder of the pancake batter, adding more cooking spray, butter, or oil as needed.
Optionally, top the protein pancakes with yogurt, fresh fruit, and a drizzle of maple syrup.
Serve warm, and enjoy!
Recipe Tips
- Make sure to let the protein pancake batter rest for a few minutes before cooking. This helps to hydrate the dry ingredients and results in a smoother, less lumpy batter.
- Cook the pancakes on medium-high heat. If the heat is too high, the pancakes might burn on the outside while staying raw on the inside.
- Don’t overmix the batter, as this can lead to tough pancakes. It’s okay if there are a few small lumps in the batter.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 30-60 seconds or in a toaster until heated through.
If you want to freeze your leftover pancakes, let them cool completely before placing them in a freezer bag. They can be stored in the freezer for up to 2 months. Reheat them in a toaster or in the microwave straight from the freezer.
Additions & Substitutions
For an added health boost, try mixing in some chia seeds or flaxseeds into the batter. If you prefer sweeter pancakes, add a mashed sweet potato or some chocolate chips.
If you’re out of oat flour, almond flour is a great substitute. You can also switch up the vanilla protein powder for any other flavor or type of protein powder.
Plant-based protein powders work well for those on a vegan diet. Additionally, you can replace the whole eggs with flax eggs for a vegan version of the recipe.
Recipe FAQs
What should I serve with this pancakes with protein powder recipe?
These protein pancakes pair well with a variety of sides. For a high-protein breakfast, serve them with Greek yogurt, a drizzle of almond butter, and a sprinkle of your favorite nuts. Fresh fruit like bananas or blueberries is a great addition for a burst of freshness.
For a more indulgent breakfast, try serving these pancakes with a side of bacon or sausages. The sweet and savory combination is sure to satisfy your taste buds!
Is it ok to put protein powder in pancakes?
Yes. Protein powder is perfectly fine to add to pancake batter. Protein powders vary in texture and how they absorb liquid, so you may need to adjust for milk to get a relatively lump-free pancake batter, depending on which brand you’re using.
Why is my protein pancake dry?
If your protein pancakes are dry, it’s likely due to too much protein powder in the batter. To avoid a rubbery and dry protein pancake, stick to 1-2 scoops of protein powder and increase the protein content by using high-protein flour and dairy products like Greek yogurt, ricotta, or cottage cheese.
Is oat flour high in protein?
Yes! Oat flour has a higher percentage of protein than whole wheat flour, and oat flour is also gluten-free.
Here are a few other pancake recipes you might enjoy!
Protein Pancakes (No Banana)
Ingredients
- 2 cups oat flour
- 1.5 scoops vanilla whey protein powder
- 1 tbsp baking powder
- 2 eggs
- ¼ cup Greek yogurt
- ¼ cup milk
- 2 tbsp butter (melted)
- ½ tsp kosher salt
- 1 tsp vanilla extract
- Non-stick cooking spray or 3-4 tablespoons butter, oil, or ghee (for cooking)
- Maple syrup or honey for serving (optional)
Instructions
- In a medium-sized bowl, combine the oat flour, protein powder, baking powder, and salt and whisk until well combined.
- In a separate large bowl, combine the eggs, greek yogurt, milk, melted butter, and vanilla extract and whisk until smooth and homogenous.
- Add the flour mixture to the bowl with the yogurt and egg mixture and fold in the flour until just combined; make sure there are no dry pockets of flour but don’t overmix.
- Set the pancake batter aside for a few minutes so it can rest.
- While the batter is resting, place a non-stick skillet over medium heat and spray with cooking spray or brush with butter or neutral oil.
- Once the pan is hot, add the batter to the pan in ⅓ cup dollops and cook for 1-2 minutes or until the pancakes puff slightly and start to turn golden brown.
- Carefully flip and cook the other side for an additional minute, then remove the pancakes from the skillet and set aside.
- Repeat the cooking process with the remainder of the pancake batter, adding more cooking spray, butter, or oil as needed.
- Optionally, top the protein pancakes with yogurt, fresh fruit, and a drizzle of maple syrup.
- Serve warm, and enjoy!
Notes
Nutrition
Rebekkah is a food writer, recipe developer and sommelier who is obsessed with all things food and drink. When she isn’t lingering too long in her kitchen, she can be found making music in her apartment or traveling the globe in search of the perfect noodle.