Easy Protein Pancakes Recipe (Low Carb)

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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! 

a stack of protein pancakes recipe on a plate with syrup and fresh berries on top
a bite taken out of a stack of pancakes

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

recipe ingredients in small bowls and labeled
  • 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

numbered step by step photos showing how to make this recipe
  1. 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.
  2. 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.
  3. Serve your fluffy protein pancakes recipe with low-carb syrup and fresh berries.
a stack of protein pancakes with fresh berries and syrup

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. 

a close up photo of pancakes recipe on a white plate

Recipe FAQs

Are protein pancakes healthy for you? 

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

a stack of protein pancakes recipe on a plate with syrup and fresh berries on top

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Easy Protein Pancakes Recipe (Low Carb)

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! 
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 pancakes

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

Calories: 188kcal | Carbohydrates: 7g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 302mg | Potassium: 85mg | Fiber: 2g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 0.01mg | Calcium: 153mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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