Fluffy Homemade Protein Pancakes That Actually Taste Good
Let’s be honest, protein pancakes can be hit or miss. Some taste like cardboard, others fall apart like a bad relationship. But these? These fluffy homemade protein pancakes are in a league of their own. They're light, filling, and have that golden edge that crackles just right when it hits the skillet.
I started making these on weekends when I wanted a breakfast that felt indulgent but didn't leave me in a carb coma. They hit that perfect middle ground: high in protein but soft, with a hint of sweetness that pairs well with berries or a drizzle of nut butter.
Whether you're chasing gains or just trying not to fall asleep after breakfast, this recipe has your back. It plays well with all kinds of toppings, freezes like a dream, and comes together in one bowl. Honestly, I never thought I'd get excited about protein pancakes—yet here we are.
Servings: 2 servings
Ingredients
- 1 banana, mashed
- 2 eggs
- 1/4 cup vanilla protein powder
- 1/4 cup oat flour
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- Pinch of salt
- 1/4 cup almond milk (or milk of choice)
- 1 tsp coconut oil or butter (for cooking)
Instructions
- In a large bowl, mash the banana with a fork until mostly smooth.
- Add in the eggs, protein powder, oat flour, baking powder, cinnamon, salt, and almond milk. Stir until well combined.
- Heat a non-stick skillet over medium heat and add a bit of coconut oil or butter.
- Pour a small amount of batter into the pan to form each pancake.
- Cook for about 2–3 minutes per side, or until bubbles form on top and the bottom is golden brown.
- Flip and cook the other side for another 1–2 minutes. Repeat with the remaining batter.
- Serve warm with your favorite toppings.