Easy Protein Pancakes Recipe (Low Carb)
Published May 04, 2024
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The best protein pancakes recipe featuring high protein ingredients, gluten-free flour, and simple pantry staples. Just as fluffy and delicious as traditional pancakes, but these are low-carb and packed with protein!
Table of Contents
What Makes This Recipe Great
I’m all about high-protein breakfasts these days– recipes that fill you up, fuel your body, and still taste great! Enter, my new Protein Pancake Recipe! These delicious gluten-free pancakes are filled with protein, fiber, and simple pantry staples to make the most delicious high-protein breakfast. They freeze beautifully to make easy weekday breakfasts for kids and adults.
The best part? Each pancake has 15 grams of protein, 5 net carbohydrates, and 2 grams of fiber to create a nutritious meal that has all the flavors and textures of traditional pancakes, without the empty carbs!
With simple ingredients and easy meal prep, these healthy protein pancakes are essential for those busy mornings (and lazy weekends!). Add on some healthy toppings, a drizzle of maple syrup, and enjoy!
Ingredient Notes
- almond flour or sub-oat flour
- cottage cheese: To make this dairy-free, sub your favorite dairy-free Greek yogurt here.
- large eggs
- almond milk or milk of choice: Coconut milk or regular milk works well.
- vanilla protein powder: I used Flav City protein powder. Feel free to use any plant-based protein powder or Whey protein powder you enjoy.
- baking powder
- vanilla extract
- ground cinnamon
- salt
- powdered swerve or powdered monk fruit sweetener: While you don’t need any added sugar if you’re looking for a little natural sweetness, these are great options.
- olive oil or coconut oil cooking spray for the pan
Step-by-Step Instructions
- Place the dry ingredients and wet ingredients into a blender in the order listed in the recipe card. Secure the lid tightly onto the blender. Blend the ingredients on high speed until you achieve a smooth and well-combined batter. Make sure to scrape down the sides of the blender as needed to ensure all ingredients are fully incorporated.
- Once the pancake batter is smooth and uniform, pour the batter onto a skillet or griddle and cook the pancakes over medium heat until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve your fluffy protein pancakes recipe with low-carb syrup and fresh berries.
Mac’s Pro Tips
Expert Tips
- Toppings: Depending on your diet and lifestyle preferences, you can choose from an array of favorite toppings! Some suggestions include peanut butter (or other nut butter), fresh blueberries, maple syrup (low-carb or regular), banana slices, dark chocolate chips, and more!
- Mixins: Feel free to mash in a ripe banana, fresh fruit or berries, or chocolate chips to the batter if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
To freeze, let the protein pancakes cool completely, then store them in a freezer bag or freezer-safe container. Pop in the toaster oven for 1-2 minutes or microwave for 30 seconds when ready to serve! No need to thaw in the fridge ahead of time.
Recipe FAQs
Yes! Each pancake has 188 calories, 15 grams of protein, 5 net carbohydrates, and 2 grams of fiber. Keep in mind that the topping you choose will change the nutritional facts.
More High Protein Recipes
Breakfast & Brunch
High Protein Sausage & Egg Breakfast Pizza Recipe
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Keto Egg & Sausage Muffins
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Easy Protein Pancakes Recipe (Low Carb)
Ingredients
- 1 cup almond flour or sub-oat flour
- 1/2 cup cottage cheese
- 3 large eggs
- 1 tbsp almond milk or milk of choice
- 1/2 cup vanilla protein powder I use Flav City
- 1 tsp baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-2 tbsp Powdered Swerve or Powdered Monk Fruit Or sub sweetener of your choice, to taste
Instructions
- Place all the ingredients into the blender in the order listed. Secure the lid tightly onto the blender. Blend the ingredients on high speed until you achieve a smooth and well-combined batter. Make sure to scrape down the sides of the blender as needed to ensure all ingredients are fully incorporated.
- Once the batter is smooth and uniform, cook the pancakes over medium heat until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve pancakes with low carb syrup and fresh fruit
Notes
Expert Tips
- Toppings: Depending on your diet and lifestyle preferences, you can choose from an array of favorite toppings! Some suggestions include peanut butter (or other nut butter), fresh blueberries, maple syrup (low-carb or regular), banana slices, dark chocolate chips, and more!
- Mixins: Feel free to mash in a ripe banana, fresh fruit or berries, or chocolate chips to the batter if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. To freeze, let the protein pancakes cool completely, then store them in a freezer bag or freezer-safe container. Pop in the toaster oven for 1-2 minutes or microwave for 30 seconds when ready to serve! No need to thaw in the fridge ahead of time.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
