Here’s a way to have a tasty breakfast without the guilt! This protein pancakes recipe has no flour, sugar, dairy or gluten but still looks and tastes like regular pancakes!
Protein pancakes are one of my favourite breakfast to-goes along with this protein layered pumpkin yogurt parfait with oat crust recipe. They’re way too delicious not to eat them every day!
Why should you make this protein pancakes recipe:
- It’s scrumptious
- Easy to make
- Quick to make
- One bowl
- One pan
- Low carb
- Nut and seed-free
- No oil or butter
- Good for your gut
– I use this one. In the video, you can see I used two different protein powders. That’s because the second one doesn’t taste the best (fine, it tastes awful) and so I combined the two to use up the awful-tasting one.
I don’t recommend using whey or casein protein powders – please stick with the pea or brown rice protein powders, the measurements are a lot different from whey and casein.
Note that if you’re not using Vega protein powder, which I totally fine, you may need to adjust the amount of milk slightly.
Egg and egg white
If you want to add more calories/nutrition/ healthy fats, feel free to use 2 medium or large eggs and dial back on the milk.
Unfortunately, the common vegan substitutes like applesauce, nut butter and flax eggs will not work to replace the eggs in this recipe. Instead, you can try this easy vegan protein granola recipe or this protein breakfast brownie batter!
I haven’t tried store-bought egg substitutes, but if you did on this recipe, please tell me the results!
Milk of choice
Cow’s, Goat’s, almonds, cashews, oats, walnuts, it doesn’t really matter. The milk is here to give more moisture and give pancakes, for you to pour the pancakes easier and also contributes to the final product.
I don’t recommend switching the milk with water for this one, however, if you did run out of milk, you can obviously try.
For the pancakes to rise more. We’re only using a little bit – 1/4 teaspoon.
Optional: spices (I used cinnamon, ground ginger and nutmeg), chocolate chips, blueberries, lemon zest, orange zest, cocoa powder
Yogurt, maple syrup, honey, sugar-free substitutes, fruits, the possibilities are endless!
2 Ways to Make this recipe
There are two methods for making this recipe: the bowl method and the blender method.
The bowl method may suit you better if:
- You don’t have a blender
- You don’t want to wash too much stuff
- You don’t mind mixing
- Your protein powder mixes well
The blender method may suit you better if:
- You have a blender
- You want the pancakes fast
- You don’t want to mix
- You don’t mind washing afterwards
- Your protein powder doesn’t mix well
Tips for making the perfect protein pancakes
- After you added milk and eggs, mix the liquid together before incorporating the dry ingredients
- If you have trouble with the clumps, you can always use a fork or blender
- Test the batter. You want it to be the right consistency. You can see in the video that the large and flatter pancake’s batter is more watery. That’s because I added a little bit more milk. This will make the pancakes flatter instead of fluffy, but you can spread them more easily. So at the end of the day, it’s up to you.
- For the first batch, wait a little longer after the bubbles formed.
Why are my pancakes flat?
Flat pancakes may be a result of the protein powder, for example, whey. If that’s not the case, it may be due to too much milk.
How can I store these pancakes and for how long?
Pancakes are best eaten fresh, but if you have leftovers, stacking them neatly in an airtight container or bag with a piece of parchment paper in between each pancake will keep it fresh for up to 4 days.
If for some reason you want to freeze these pancakes, you can do that the same way you put them in the fridge, but using a freezer-friendly container or bag. Pancakes and freeze for up to one month
I still have clumps in my pancake batter. What should I do?
To de-clump your batter, you can either use a fork or whisk to mix it for a longer time or blend the batter until smooth. It’s normal to have some small clumps!
Quick and Easy 3 Ingredient Protein Pancakes Recipe
- 1/4 cup vegan protein powder
- 1 egg
- 1 egg white
- 3-5 tbsp milk of choice
- In a medium size bowl, add all the dry ingredients (protein powder, baking powder, optional spices and powders) and mix well.
- Make a well in the dry ingredients, pushing the ingredients to the sides of the bowl. Add your egg, egg white, and milk. Using a fork or whisk, mix the wet ingredients until roughly combined.
- Incorporate the dry ingredient to the wet and mix, breaking up the clumps, until you see a somewhat smooth and thick batter. Fold in optional toppings.
- Add all the ingredients except for optimal toppings to a blender and blend until you see a smooth and thick batter
- Fold in optional toppings.
- Preheat the pan to medium low heat and spray it with non stick cooking spray
- Add about 3 tbsp of batter for each pancake to the pan, use a fork to spread the batter out, and repeat for the remaining pancake batter. Remember to evenly space out each pancake for even cooking!
- Wait for 2-4 minutes, until you see bubbles appear. Carefully flip the pancakes with a spatula.
- Wait for about one minute and serve Repeat for the remaining batches of pancakes, but waiting 1-3 minutes for the first side and 20-60 seconds for the other.