Flourless Protein Pancakes
A stack of Flourless Protein Pancakes is the perfect way to start the day! Packed with wholesome ingredients like oats, Greek yogurt and protein powder, these are fluffy, satisfying and so tasty. Plus, they come together quickly in a blender for minimal effort and maximum flavor!
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These protein pancakes are the perfect balance of delicious and nutritious! They’re light, fluffy, and filled with wholesome ingredients that keep me energized and full. Whether it’s a quick weekday breakfast or a post-workout treat, they’re easy to make and super versatile with so many topping possibilities. You can enjoy every bite knowing they’re loaded with protein, making them a good-for-you way to enjoy a classic favorite.
Try my whole grain pancakes or buttermilk pancakes next! They’re both family favorite recipes that I make all the time!
Great recipe!! I’ve tried many and they wouldn’t come out at all or come out very dry. These came out tasting delicious and moist. Thank you!
— Kristy
Why you will love this recipe
- Protein-packed: Protein pancakes make for a nutritious way to start your day or refuel after a workout.
- Quick and easy: Ready in minutes with simple ingredients.
- Fluffy and delicious: The perfect texture without traditional flour.
- Customizable: Add your favorite toppings like fruit, nuts and/or syrup.
- Gluten-free: These are naturally gluten free!
Ingredients you’ll need
You only need a handful of simple ingredients for this protein pancake recipe! It couldn’t be easier to whip up and there’s 8 grams of protein in each pancake. Here is a note on all the ingredients and you’ll find exact measurements in the recipe card.
- Rolled oats: Blends into a flour-like consistency, adding fiber and nutrients.
- Baking powder: Ensures the pancakes rise and stay fluffy.
- Whey protein powder: Adds a protein boost and a hint of sweetness. I typically use vanilla but you can use your favorite flavor. Plant-based protein powder does not work as well and requires more liquid.
- Eggs: Provide structure and help bind the batter together. I have not tried using egg whites.
- Plain Greek yogurt: Adds moisture and a tangy flavor while contributing extra protein.
- Vanilla extract: Elevates the overall flavor.
- Melted coconut oil: Adds richness and helps keep the pancakes moist. Butter or another oil works too.
- Maple syrup: For a touch of natural sweetness.
Flavor variations
- Add-ins: Mix in chocolate chips, blueberries or nuts for extra flavor and texture.
- Flavor boosters: Add a pinch of cinnamon, nutmeg or cocoa powder to the batter.
- Toppings: Top with fresh fruits like strawberries or raspberries, nut butter like peanut butter or almond butter, whipped cream or a drizzle of melted dark chocolate.
How to make this recipe
These protein pancakes are incredibly easy to make! No complicated prep or special equipment needed—just blend, cook, and enjoy!
Step 1: Place the oats in a blender and blend until they turn into a fine powder, about 30 seconds to 1 minute.
Step 2: Add the baking powder, protein powder, eggs, Greek yogurt, vanilla extract, melted coconut oil and maple syrup to the blender. Secure the lid and blend until the mixture is smooth and fully combined.
Step 3: Lightly grease a nonstick pan and heat it over medium heat. Pour approximately 1/4 cup of batter onto the skillet for each pancake, leaving enough space between them to allow for spreading. Repeat with additional batter as needed.
Step 4: Cook the pancakes until small bubbles form and begin to pop, about 2 to 3 minutes. Flip them over and cook for another 2 minutes, or until the other side is golden brown.
Step 5: Transfer each finished pancake to a plate and serve right away with maple syrup and fresh fruit, if desired. Repeat with the remaining batter, greasing the skillet with additional butter as needed.
Keep them warm
To ensure all pancakes are served hot, place the cooked ones in a 200°F oven while you finish cooking the rest. Then, you can serve breakfast to the whole family all at once!
Helpful tips
- Blend the ingredients well: Ensure the batter is smooth and lump-free for the best texture. If it’s too thick, add a splash of milk or water to thin it out.
- Use a non-stick pan or griddle: This helps prevent the pancakes from sticking and makes flipping easier.
- Cook on medium heat: This ensures the pancakes cook evenly and don’t burn on the outside while remaining raw inside.
- Don’t overcrowd the pan: Leave space between each pancake so they can spread and cook evenly.
- Flip at the right time: Wait until bubbles form and pop on the surface before flipping. This ensures the pancakes are set on the bottom.
Frequently asked questions
This protein pancake recipe comes pretty close! Protein powder can often make baked goods dry or dense, but after plenty of testing, I’ve perfected the ratios for light, fluffy protein-packed pancakes!
I experimented with three types of protein powder and found that flavored whey protein powder, such as vanilla, works best for this recipe. I also tested with vegan (pea protein) powder, which resulted in very thick pancakes. If you choose to use pea protein, you may need to add almond or dairy milk to thin the batter. However, the texture is noticeably different, so I strongly recommend sticking with whey protein powder for the best results.
Yes, to make these without a blender, you’ll want to use packaged oat flour. Whisk the dry ingredients in one bowl and stir the wet ingredients together in another bowl and then combine together in one large bowl.
Meal prep and storage recommendations
Because of the protein powder, these pancakes can dry out slightly when stored. However, topping them with yogurt and/or syrup before serving will keep them moist and delicious!
- In the refrigerator: Store leftovers in an airtight container or bag in the fridge for up to 4 days.
- To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store in the freezer for up to 3 months. Label the bag with the date!
- Reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven or air fryer.
More protein-packed breakfast recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Flourless Protein Pancakes
Ingredients
- 1 1/2 cups (135g) rolled oats
- 3 teaspoons baking powder
- 1 scoop (30g or about 1/4 cup) vanilla whey protein powder, or another favorite flavor
- 3 large eggs
- 1/2 cup (120g) plain greek yogurt
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted coconut oil, or use melted butter or another oil
- 1 tablespoon maple syrup
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Instructions
- Place the oats in a blender and blend until they turn into a fine powder, about 30 seconds to 1 minute.
- Add the baking powder, protein powder, eggs, Greek yogurt, vanilla extract, melted coconut oil, and maple syrup to the blender. Secure the lid and blend until the mixture is smooth and fully combined.
- Lightly grease a nonstick pan and heat it over medium heat. Pour approximately 1/4 cup of batter onto the skillet for each pancake, leaving enough space between them to allow for spreading. Repeat with additional batter as needed.
- Cook the pancakes until bubbles form and begin to pop, about 2 to 3 minutes. Flip them over and cook for another 2 minutes, or until the other side is golden brown. Transfer each finished pancake to a plate and serve right away with maple syrup and fresh fruit, if desired. Repeat with the remaining batter, greasing the skillet with additional butter as needed.
Notes
Did you make this recipe?
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This recipe was originally posted in August 2016. It has been revised slightly to yield better results and republished December 2024.
These are great! Much better texture than other protein pancakes that I’ve tried.
Great recipe!! I’ve tried many and they wouldn’t come out at all or come out very dry. These came out tasting delicious and moist. Thank you!
The pancakes turned out great! The texture was closer to a regular pancake then other protein pancake recipes I’ve tried and they were easy and quick to make.
One of my favorite breakfasts! Thanks, girl!
Really good when using 1UP Whey Nutrition Protein Powders. I don’t even need the syrup or honey. Delicious! I used the Banana Caramel Powder but I think I’ll but the blueberry one for these. The chocolate peanut one is amazing too!!
Yay! So glad you enjoyed! Thanks for your feedback!
These were amazing! And the macros on it can’t be beat. Thank you very much.
So happy you enjoyed! Thanks for your comment!