Easy Flourless Protein Pancakes (4 Servings)

These protein-packed pancakes deliver the perfect weekend breakfast without traditional flour. Ready in 15 minutes!

Key Benefits:

• 20g protein per serving
• Gluten-free and customizable
• Perfect for meal prep
• Only 5 main ingredients

Why You’ll Love These Protein Pancakes

Missing fluffy pancakes on your high-protein diet? These flourless protein pancakes give you the best of both worlds. They’re packed with protein but taste just like regular pancakes—no chalky protein powder flavor here!

Equipment Needed

• Large mixing bowl
• Whisk
• 1/4 cup measuring cup
• Non-stick pan
• Spatula
• Measuring spoons

Ingredients

Base Mix:

• 4 large eggs
• 2 ripe bananas, mashed
• 4 scoops (120g) vanilla whey protein powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup milk (any type)

Optional Toppings:

• Fresh berries
• Sugar-free maple syrup
• Greek yogurt
• Nut butter

Step-by-Step Instructions

Preparation (5 minutes)

1. Banana Prep:

• Peel bananas and place in large mixing bowl
• Use fork to mash until completely smooth, no lumps
• Scrape sides of bowl with spatula

1. Egg Mixture:

• Crack eggs one at a time into separate small bowl
• Check for shell pieces and remove if found
• Add eggs to mashed bananas
• Whisk until fully combined and slightly frothy

1. Dry Ingredients:

• Measure protein powder using level scoops
• Add baking powder and cinnamon
• Sift through fine mesh strainer if lumpy

1. Combining Wet and Dry:

• Add dry ingredients to wet mixture 1/3 at a time
• Whisk gently after each addition
• Pour milk in slowly while whisking
• Mix until just combined (small lumps okay)

1. Resting:

• Let batter sit 2-3 minutes
• Should thicken to honey-like consistency
• If too thick, add milk 1 tablespoon at a time

Cooking (10 minutes)

1. Pan Preparation:

• Place non-stick pan on burner
• Set heat to medium (number 5 on most stoves)
• Let pan heat 2-3 minutes
• Test with water droplet – should sizzle gently

1. First Pancake:

• Stir batter gently before using
• Use 1/4 cup measure for each pancake
• Pour from low height into center of pan
• Batter should spread into 4-inch circle

1. Cooking First Side:

• Watch for bubbles forming on surface
• Edges should look slightly dry
• Takes about 2-3 minutes
• Don’t move pancake while cooking

1. Flipping Technique:

• Slide thin spatula completely under pancake
• Lift edge to check golden brown color
• Flip in one quick motion
• If breaking, cook 30 seconds longer

1. Finishing:

• Cook second side 1-2 minutes
• Should be golden brown
• Transfer to warm plate
• Wipe pan with paper towel between batches
• Repeat process with remaining batter

Troubleshooting

Pancakes too thick?
Add 1 tablespoon milk at a time until pourable

Pancakes falling apart?

• Let batter rest longer
• Wait for more bubbles before flipping
• Check pan temperature

Storage & Reheating

• Store in airtight container up to 3 days
• Freeze up to 1 month
• Reheat in microwave 30 seconds
• Toast to restore crispiness

Recipe Variations

1. Chocolate Protein:

• Use chocolate protein powder
• Add 1 tbsp cocoa powder

1. Peanut Butter:

• Add 2 tbsp peanut butter to batter
• Use peanut butter protein powder

1. Berry Blast:

• Fold in 1 cup fresh berries
• Use berry-flavored protein

Safety Tips

• Check protein powder expiration date
• Use fresh baking powder
• Cook thoroughly until no raw egg remains
• Clean non-stick pan between batches

Nutrition per serving:

• Protein: 20g
• Calories: 180
• Carbs: 15g
• Fat: 6g

Meta Description: Make perfect flourless protein pancakes with this easy 15-minute recipe. Packed with 20g protein per serving, gluten-free, and meal-prep friendly.