Weekends in my house almost always include pancakes, so I have created dozens of pancake recipes over the past few years. Blueberry, pumpkin, dutch apple, chocolate chip, egg white oatmeal and of course protein pancakes. Adding extra protein to my pancakes makes them more filling and gives me a boost of energy in the mornings. It also means my kids stay fuller longer, which is a bonus because it seems like they are hungry ALL THE TIME.
Start with a good tasting protein powder, like Select Protein or Muscletech ISO Zero, then add coconut flour and rolled oats. These pancakes can also be made gluten-free, simply by using gluten-free oats. Adding protein powder can often result in flat, dense pancakes but the addition of baking powder makes these pancakes fluffy. The banana provides the sweetness, but you could also add a packet of Stevia or even a teaspoon of sugar to the dry ingredients. Topping your stack of pancakes with fresh fruit and a drizzle of honey or pure maple syrup is also sweet.
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Again, I love make ahead recipes so I can get breakfast on the table fast during the week. Make a large batch of these on the weekend and freeze them in a large ziplock bag. You can microwave the frozen pancakes for 30-45 seconds and they are ready to eat. This Protein Pancake recipe is perfect for a post-workout or long run recovery meal on weekends.
Gluten-free protein pancakes that are packed with protein and topped with fresh fruit.
- non-stick spray
- 1 scoop vanilla protein powder
- 1/4 cup rolled oats (gluten-free)
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 packet Stevia (optional)
- 1/4 teaspoon ground cinnamon
- 1 ripe banana (mashed)
- 3 egg whites
- 1/4 cup almond milk
- Preheat griddle to 350 degrees or heat a large pan over medium-high heat and coat with non-stick spray.
- In a medium bowl, mix together protein powder, oats, coconut flour, baking powder,Stevia and cinnamon.
- In a separate bowl, mash banana then add egg whites and almond milk. Mix well then add wet ingredients to dry ingredients. Stir until just moistened.
- Spoon batter onto hot griddle (about 1/4 cup at a time), and cook until edges are set and bubbles appear on the surface (about 2 minutes).
- Flip and cook 1 minute or until lightly browned.
- Serve with fresh fruit, honey or syrup.
What is your favorite pancake topping? Are you a traditional ‘maple syrup’ topper or do you try nut butters, fresh fruit or whipped cream? Tell me what tops your perfect pancake.
This post is part of the Write 31 Days series that I am participating in during the month of October. Every day I am sharing Wellness Tips for Working Moms and you can find all the related posts here. #write31days