Protein Pancakes (Without Protein Powder)

Protein pancakes (without protein powder) are the perfect solution for a high protein breakfast for the family without any supplements or powders. Whether you’re looking to focus on whole food or have allergies in your household, this recipe offers a simple, all-natural way to start your day strong. 

These pancakes are made with just a few whole-food staples like yogurt, oats, and eggs—ingredients you probably already have on hand. 

And although they are home-made, I promise they will take just as much time OR LESS than a box mix. Everything comes together in one blender that can be poured right on the pan or griddle!

The banana added helps add sweetness without any refined sugars. Plus, they’re a hit with kids, making them an easy way to sneak protein into their diet. Even with the pickiest of eaters!

So let’s break down these refined sugar-free, gluten-free protein pancakes (without protein powder!). In no time, you’ll be enjoying a fluffy, satisfying stack of pancakes that the whole family can enjoy!

These pancakes have 5 grams of protein per pancake! Which is the same as the leading protein pancake, but with better ingredients and without all the added protein powder.

Ingredients You Need for Protein Pancakes

Yogurt

Yogurt adds a creamy texture and moisture to the pancakes, while also offering a natural protein boost. It helps keep the pancakes soft and tender, making them more enjoyable to eat. 

I recommend using Greek yogurt here. It’s strained more than normal yogurt, which means it’s thicker and will make these pancakes hold together better. Plus, greek yogurt is much higher in protein than regular yogurt which leads to a more filling breakfast. 

Oats

Oats are a fantastic source of fiber and whole grains, which will keep you and your family fuller for longer. I recommend blending the oats until they are extra-fine in texture with no larger chunks. This ensures that you get the benefits of oats without any graininess.

If you don’t have oats or prefer not to use them, you can also use flour! Just blend all ingredients, then add in the flour and mix by hand. This is to prevent over-working the flour which could result in a gummy pancake. 

If you need this recipe to be gluten-free, ensure your oats are certified gluten-free. 

Eggs

Eggs are a staple in any good pancake recipe, and here, they provide high-quality protein and structure. They help the pancakes rise and add fluffiness, ensuring that the final product isn’t too dense. 

In addition to their role in texture, eggs also bring essential nutrients like vitamin D and choline, making these pancakes not just high in protein but also nutrient-rich.

How to Make Protein Pancakes

This recipe comes together SO quickly. All the ingredients come together in one blender that can be used to pour right on the griddle!

Blend the Ingredients

Because this recipe is flourless, all the ingredients can be blended together. Simply combine all the measured ingredients in a blender and blend until smooth. 

If you want to use flour instead of oats, just blend all the ingredients together then mix in the flour with a fork. We want to prevent over-mixing the flour becuase it can cuase a bready and gummy pancake.

Heat the Pan or Griddle

The key to great pancakes is low and slow! Warm a pan or griddle to medium heat and spray with cooking oil of choice. 

Cook the Pancakes

Once the pan is warm, pour ¼ cup of batter onto the griddle. Cook for about 2-3 minutes or until you see the multiple bubbles in the batter. Flip and cook the other side.

This batter should make 4, 5-inch pancakes

Additions & Substitutions

These protein pancakes are a great base recipe for any fun additions you have in your pantry. After pouring on the batter, try adding:

• Berries
• Walnuts
• Cinnamon
• Pumpkin Spice
• Chia Seeds
• Flax Seeds
• Chocolate Chips
• Coconut Flakes
• M&M’s
• Drizzle of Nut Butter

If you want to use flour instead of oats, just blend all the ingredients together then mix in the flour with a fork. We want to prevent over-mixing the flour becuase it can cuase a bready and gummy pancake.

If you don’t have greek yogurt, you can cottage cheese. Just make sure to blend the batter thoroughly to avoid the clumpy texture. 

To make these pancakes dairy-free, you can use plant based yogurt like coconut yogurt or almond yogurt.

Storage Tips & Make-Ahead

Not everyone has time to whip up homemade pancakes every morning. This batter can be made ahead an stored in an air-tight container in the refrigerator for up to one week. 

If you’ve already made the pancakes, they can be stored int he fridge for 3 days or in the freezer for 3 months. When you’re ready to eat, simply pop the pancakes in the toaster and enjoy!

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If you love this recipe, you’ll love my Ultimate Guide to High Protein Foods for Picky Eaters. It has even more recipes, tips, and store-bought snack ideas!