Pancake Day (AKA Shrove Tuesday) might usually scream indulgence, and we’re almost always on board. But if eating a few too many maple-syrup-drenched pancakes has left you looking for a ‘healthier’, less sickly alternative, we’ve got you covered.

Protein pancakes are a breakfast - or, let’s face it, anytime staple well worth perfecting. They’re healthy, hearty and flippin’ delicious. And, even if you don’t quite consider yourself a pancake-connoisseur, these recipes are super easy to try. 

Even better, these protein pancakes recipes will leave you feeling full until lunchtime and are the perfect post-workout dish.

1. SIMPLE BANANA

INGREDIENTS - SERVES TWO:

• 1 banana
• 75g oats
• 3 large eggs
• 2 tbsp milk (dairy, soya, oat or nut milks all work)
• 1 tbsp baking powder
• Pinch of cinnamon
• 2 tbsp protein powder
• Coconut oil, or a flavourless oil, for frying
• Nut butter, maple syrup and berries or sliced banana to serve

METHOD:

1. Mix the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for one to two minutes until smooth. Check the oats have broken down, if not, blend for another minute.
2. Heat a drizzle of oil in a pan. Pour or ladle in two servings of the batter mix, leaving a little space between each to spread. Cook for one to two minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter.
3. Serve in stacks with nut butter, maple syrup and fruit.

2. VANILLA BLUEBERRY CAKE

INGREDIENTS - SERVES ONE:

For the pancakes:

• ½ scoop vanilla protein powder
• 45g oat flour
• 2 egg whites
• 60 ml almond milk
• 40g blueberries
• 1 tbsp cashew butter

For the blueberry jam:

• 180g blueberries
• 2 tbsp sugar-free maple syrup

For the vanilla glaze:

• ¼ scoop vanilla protein powder
• 2 tbsp almond milk

METHOD:

1. Heat a frying pan over medium heat.
2. In a food processor, blend together the egg whites, almond milk, blueberries and cashew butter until smooth and pour into a mixing bowl.
3. Add ½ scoop of protein powder and oat flour to the mixing bowl and whisk until smooth.
4. Spoon approximately one fifth of the pancake mix onto the frying pan and cook on each side for about two to three minutes or until golden brown. Repeat this step five times to make five pancakes in total.
5. For the jam, heat the blueberries and maple syrup in a saucepan over medium heat, stirring occasionally, for about eight minutes.
6. For the glaze, combine the protein powder and almond milk until smooth.
7. Spoon the jam and glaze on top of the pancakes, and enjoy!

3. CINNAMON BUN SENSATION

INGREDIENTS - SERVES TWO:

• 120g self-raising flour
• 40g protein powder
• 1 tbsp granulated sweetener
• 240 ml milk of choice
• 2 tsp apple cider vinegar
• 2 tsp ground cinnamon
• Oil for frying

METHOD:

1. In a small bowl, whisk together the flour, protein powder, cinnamon and granulated sweetener. In a separate bowl, whisk together the milk and apple cider vinegar and let it sit for five minutes to curdle.
2. Combine the ingredients from both bowls and mix until smooth.
3. Add oil to a non-stick frying pan and place it over medium heat. Once hot, pour approximately 60 ml servings of the batter and then cover the pan. Once bubbles start to appear and the edges brown, remove the cover, flip the pancakes and cover again for a minute. Repeat until all the batter is used up.

4. CHOCOLATE & RASPBERRY

INGREDIENTS - SERVES TWO:

• 4 eggs
• 2 ripe bananas
• 70g oats, uncooked
• 30g chocolate protein powder
• 2 tbsp unsweetened cocoa powder
• 4 tsp baking powder
• 1 tsp ground cinnamon 
• Pinch of salt
• 1 tbsp coconut oil, for frying
• Raspberries, for garnish
• Pure maple syrup, for serving

METHOD:

1. In a blender or food processor, add all the ingredients except for the coconut oil and toppings and blend until smooth.
2. Heat a frying pan over medium to medium-high heat and melt a little coconut oil. Once melted, pour one third of the batter onto the hot pan. This should make approximately four pancakes.
3. Cook for two to four minutes, or until the edges begin to brown and bubbles appear in the centre of the pancake. Flip the pancake and cook for an additional two to three minutes, or until golden-brown and cooked through. Repeat with the remaining batter.
4. To serve, top with some fresh raspberries and drizzle with maple syrup.

5. SWEET POTATO & PECAN

INGREDIENTS - SERVES TWO:

• 1 large sweet potato, cooked
• 8 egg whites
• 30g vanilla protein powder
• 35g flaxseeds 
• 2 tsp baking powder
• ½ tsp pure vanilla extract
• Pinch of salt
• Pinch of ground cinnamon
• 1 tbsp coconut oil, for frying
• Chopped raw pecans, for garnish
• Pure maple syrup, for serving

METHOD:

1. In a blender, add all the ingredients except for the coconut oil and garnish, and blend until smooth.
2. Heat a frying pan over a medium to medium-high heat and melt a little coconut oil. Once the oil is melted, pour approximately one third of the batter onto the hot pan. This should make about four pancakes.
3. Cook the pancake for two to four minutes, or until the edges brown and bubbles appear in the centre of the pancake. Flip and cook for an additional two to three minutes, or until golden-brown. Repeat this until you’ve used the remainder of the batter.
4. To serve, top with chopped raw pecans and drizzle with pure maple syrup.

6. VEGAN & GLUTEN-FREE CHICKPEA & COCOA 

INGREDIENTS - SERVES ONE:

• 65g chickpea flour
• 1 scoop vegan protein powder, chocolate or vanilla
• 2 tbsp cocoa powder
• 2 tsp baking powder
• Pinch of salt
• 180 ml water

METHOD:

1. Heat a non-stick pan over medium-high heat. 
2. Add all of the dry ingredients to a bowl and mix well. Then, add the water and gently fold together until all the dry ingredients are wetted. The batter will be very thick, which is perfect. Let the batter rest for five minutes.
3. Spray the pan with a little non-stick cooking spray, then use a spoon or a ladle to scoop the batter into the pan to form five to six small pancakes or three to four large ones. You’ll need to use the spoon to spread it out, as the batter is so thick.
4. Cook until the edges of the pancakes look dry and firm, this should only take a few minutes. Flip and cook for a further minute, and enjoy!

Protein is an essential macronutrient that helps our bodies build and repair muscle tissue following a workout - which is why it’s well worth giving these protein pancake recipes a try!

It’s also worth remembering that making your protein pancakes from scratch will help you avoid the store-bought ones rammed full of sugar and added undesirables. Plus, they’re not exactly tricky to make. Flour, baking powder, salt, sugar, butter, milk, eggs and protein powder are usually the core ingredients. It really could not be more simple!

Bon appetit!