Protein Pancakes

About

My personal favorite breakfast! They’re quick and easy to cook with minimal cleanup, made with affordable and accessible whole food ingredients, all while being able to mimic “real” pancakes without sacrificing flavor or savory-ness.

Keep in mind these are VERY customizable and have a ton of different ways of being made. Want to use whole eggs? Less oats? No pumpkin? Different whey protein? I found these ingredients work best for me, but experiment and try for yourself! I hope you find as much enjoyment in making and eating these as I do :)

Recipe Image

Recipe Details

  • Macros: 600 Calories, 66g Protein, 67g Carbs, 8g Fat
  • Time to Cook: ~ 15 minutes
  • Cookware: Stovetop, Med-large cooking pan, Blender, Food Scale, Spoon

Ingredients

  • 80g Dry Oats
  • 40g Pumpkin Puree
  • 1 Scoop Protein Powder
  • 300g Egg Whites
  • 30g Almond Milk

    • ~optional topping ideas~

  • Lite Maple Syrup
  • Sugar Free Chocolate Chips
  • Natural Peanut Butter
  • Fruits of Choice

Instructions

Given that these are pancakes, you’ll be creating the batter and cooking it to form the “pancakes”.

  1. Place all of the ingredients into your blender in the following order:
    1. Egg Whites
    2. Protein Powder
    3. Oats
    4. Pumpkin Puree
    5. Almond Milk
  2. Start heating your pan on medium heat.
  3. Blend all the ingredients. Depending on the blender, it may take a little bit to break everything up to form the batter. Occasional shakes/stirs might also be needed to ensure everything gets blended properly.
  4. Once the batter is done, it’s as simple as adding the batter to the pan in small discs to make each individual pancake. Make them as small or as large as you want. My pans are non-stick, so I don’t add any kind of cooking spray and they don’t stick at all. (if you’re adding chocolate chips, add them to the uncooked side while the bottom is cooking)
  5. Flip whenever appropriate. You can tell when the uncooked side starts getting bubbles coming through it, or you can cook each side for 1 - 1 ½ minutes. It might take some trial and error to get the consistency you want, and really depends on how much batter you use per pancake, as well as your pan and heat source.
  6. Repeat! Go back to steps 4 & 5 until you have no more batter. With the size of my pan, I make 3 small-med ones at a time, and will typically end up with 6-7 total individual pancakes. Use the spoon to dig out any residing batter to add to the last pancake you make.

~~~ tip ~~~

I would immediately quickly rinse the blender out with warm water once all the pancakes have been cooked. If the batter sits on the blades and on the insides of the blender, it can harden and make the cleanup annoying. Wash it off before it hardens and sticks to the surfaces.

From here, plate your pancakes and enjoy with any toppings you would like! ½ a cup of microwaved blueberries with lite maple syrup are my current favorite :)