Protein pancakes

February 17, 2015

Protein pancakes recipe

Protein pancakes

We’d name every day Pancake Day if we could. But seeing as it is Shrove Tuesday, we’re making it extra special by sharing this flippin’ great recipe. These are made with unflavoured whey protein powder to make them extra satisfying, filling and balanced. But leave it out if you’re not down with protein powder. We’ve also added extra goodness in the form of flaxseed.

Try them hot from the pan with some Greek yogurt. Or loaded with all the toppings – chopped nuts and seeds (try pecans, pistachios or pumpkin seeds), nut butters etc. They’re also great on their own with just a drizzle of honey or maple syrup.

Makes approx. 5 pancakes

You will need:

  • 1 banana
  • 1 egg
  • 40g oats
  • 30g unflavoured whey protein (we use myprotein)
  • 1 tsp ground cinnamon
  • 1 tsp flaxseed
  • 1 tbsp Greek yogurt / natural yogurt (optional)
  • Coconut oil for cooking (we love Lucy Bee)
  • Handful blueberries
  • Peanut/cashew/almond butter, natural or Greek yogurt, chopped nuts, honey (for topping, optional)


  1. Blend or mash all the ingredients together (except for the coconut oil and blueberries) until combined.
  2. Heat a non-stick frying pan over a moderate heat and heat approx 1 tsp coconut oil per 2-3 pancakes (depending on the size of your pan). Make sure the pan is hot enough by dropping a tiny amount of the batter into the pan – it will sizzle immediately when it’s ready.
  3. Using a ladel or large metal spoon, pour approximately a palm-sized spoonful of the batter into the pan, one at a time (making sure there’s enough space around each one so you can turn them easily). Cook for 30 seconds – 1 minute until the underside is golden, then drop 2-3 blueberries on top and flip with a spatula and cook for another minute or so until both sides are golden brown. Remove the pan from the heat, wipe it with clean, dry kitchen roll, then repeat for the remaining batter. (Note: As the pan gets hotter, you may need to flip the pancakes earlier)
  4. Serve with honey, Greek/natural yoghurt, chopped nuts and seeds, almond butter – in any combination…


  • Try leaving the banana out of the blended batter, and instead stir it through before cooking, in tiny chopped pieces, for gooey banana chunks as you bite into the pancakes
  • This will make approx two large pancakes if you’d prefer
  • Just as good cold – they’ll last up to two days wrapped in foil in a cool, dry place. Good with a cuppa.

See more Breakfast recipes

You Might Also Like