Who doesn’t love a good pancake for breakfast? I recently came up with this super simple 3 ingredient protein pancake recipe that’s been a total game-changer for me! Since I’m always rushing around in the morning, this quick and easy protein packed breakfast has become my new favorite!
This protein pancake recipe is incredibly easy. Basically, you just mash up a ripe banana, mix in a scoop of plant protein powder (I use pea protein), and fold in some liquid egg whites. Thats it!
With just those 3 ingredients, you can whip up a stack of fluffy, delicious, protein-packed pancakes in no time. I love that you can customize the flavor with different protein powders to match your taste. And you can top them with anything! Peanut butter, fresh fruits, anything goes!
I used to think healthy breakfasts take forever to make. This pancake recipe proved me wrong. It takes only 10 minutes from start to finish and keeps me feeling full and energized for hours, unlike those sugary carby pancakes that lead to an energy crash. I don’t know about you, but having a fast, simple, protein-rich breakfast option is a total game changer on those busy mornings.
Give this 3 ingredient recipe a try if you’re looking for an easy way to get more protein in your diet!
Why Consider Making These 3 Ingredient Protein Pancakes
Mornings are so chaotic! But these easy pancakes are no problem at all – just 3 ingredients, a bowl, and a hot skillet or griddle are all you need to whip them up fast. They’re perfect for rushing out the door days since they cook up in minutes.
One of the best parts of this recipe is how versatile it is. You can top it with anything – fresh fruit and nuts, maple syrup drizzle, or some peanut butter – whatever flavors you love!
And if you avoid gluten or just wanna cut down on it, these protein pancakes are great for that too. Since we aren’t using any flour in them, they’re naturally gluten-free.
What’s best is that you really don’t need a huge list of ingredients to make these pancakes; just a banana, protein powder, and liquid egg whites give you a healthy, protein-packed breakfast bursting with flavor.
With these 3 ingredient pancakes, you can finally say bye to those sugary, processed breakfast foods. These protein pancakes are a healthier choice that’s still super convenient. You can even make batches ahead and store them in the fridge or freezer for quick, grab-and-go breakfasts on busy mornings.
Trust me, you’re going to love these!
What to Expect From This Recipe
This 3-ingredient protein pancakes recipe makes 3 pancakes that are a 100 calories each, with 8.5 grams of protein, 13 grams of carbs, and 1.5 grams of fat. You can use less banana if you really want something lower carb, but this is a great post-workout refuel meal.
Ingredients to Make Protein Pancakes
Protein Powder: This is the main ingredient that adds structure to our pancakes and packs it up with protein. I love using Vega Sport Vanilla for its great flavor and plant-based benefits.
Banana: Bananas are the secret ingredient that makes these pancakes naturally sweet and moist. They contain potassium and fiber, which makes these pancakes delicious and healthy at the same time.
Liquid Egg Whites: Liquid egg whites hold the pancakes together. They contain lots of protein like whole eggs, but way less cholesterol. So they’re a smart choice if you’re watching what you eat.
How to Make 3 Ingredient Protein Pancakes
Here’s how to make some delicious protein pancakes easily at home! For more detailed instructions and nutrition facts, check out the recipe card at the end of this post.
Step 1: Prepare the Pancake Batter
Start by mashing a ripe banana in a bowl. You can use a fork or spoon, no need for any special tools. Add a scoop of your favorite plant-based protein powder to it, a personal favorite is the Vega Sport Vanilla flavor. Next, add three tablespoons of liquid egg whites for an extra protein boost. Mix everything together until you have a smooth pancake batter.
Step 2: Cook the Pancakes
Pour the batter onto a hot griddle or skillet. Don’t worry about achieving the perfect pancake shape, we’re aiming for delicious, not picture-perfect. Cook the pancake until it’s golden brown and cooked to your liking, then transfer it to a plate.
Step 3: Choose Your Toppings
Now, it’s time to get creative with your toppings. Peanut butter is a fantastic choice, but feel free to add whatever you like. Enjoy our delicious protein pancakes!
Flavor Variation Ideas
Add Some Chocolate Chips: If you’re like me and love chocolate, throw in a handful of chocolate chips to your pancake mix before cooking them up. When the pancakes cook on the griddle, the chips get all melty gooey. Makes for a sweet chocolatey start to the day!
Try Adding Blueberries: I also sometimes toss some fresh blueberries straight into the batter. As the pancakes cook, the berries get all juicy and burst, releasing their flavor. It’s a nice way to get some antioxidants in with breakfast.
Add Some Ground Cinnamon: You can’t go wrong by sprinkling in some ground cinnamon either. It gives the pancakes a comforting, cozy taste that’s so good with maple syrup. I like to shake in a couple of dashes just for that extra warmth.
Tips for Making the Best Protein Pancakes
Choose the right banana: Picking the proper banana is key for getting the best flavor and texture in protein pancakes. You’ll want one that’s ripe and easy to mash so it makes the batter nice and sweet.
Don’t overmix the batter: Don’t mix the ingredients too much when combining the banana, protein powder, and egg whites. Just mix until everything is incorporated so you don’t end up with tough pancakes.
Preheat your pan or griddle: Before you start pouring the batter, preheat your pan or griddle over medium-high heat. This helps the pancakes cook evenly all over and turn that perfect golden brown color we all love.
Flip when bubbles form: You’ll know your pancake is ready for a flip when you start seeing bubbles form on top. Keep cooking until both sides are nice and golden brown.
Protein powder options: I have used a variety of the best protein powders to test this out from Iconic to Vega to whatever David has in the cabinet. You can totally substitute your own favorite plant-based protein powder or whey powder. Just make sure it’s one you like the taste of since it adds a lot of flavor.
Make ahead for busy mornings: If mornings are super busy for you, whip up a few batches of these protein pancakes ahead of time on a weekend or something. They actually freeze really well in an airtight container, and then you can just pop them in the toaster for a quick, healthy breakfast to grab and go during the week.
How to Store Leftovers
You can easily store leftover pancakes! Allow them to cool completely, then pop them into an airtight container. They can be stored in the fridge for up to four days and can be frozen for up to three months!
On those busy weekday mornings, just stick a frozen pancake in the toaster on low, and you’ve got breakfast in minutes.
Or you can prep ahead of time and let the pancakes defrost overnight in the refrigerator. Then, in the morning, warm them up on a griddle or skillet on medium heat until they’re hot.
Top with some fresh strawberries, maple syrup, or nut butter, and it’s a quick, easy, and healthy breakfast you’ll love!
3-Ingredient Protein Pancakes
- Start by mashing the ripe banana in a bowl. You can use a fork or spoon for this – no need to get fancy!
- Add in the scoop of plant-based protein powder. I personally love the Vega Sport Vanilla flavor, but feel free to use your favorite.
- Pour in the AllWhites® 100% liquid egg whites.
- Mix everything together until you have a smooth batter.
- Pour the batter onto a hot griddle or skillet.
- Flip when you see bubbles appearing on the top. Cook the other side for three to four minutes or until golden-brown.
If you’re in the mood for more high protein breakfast ideas, I’ve got 97 of them waiting for you!
What’s your favorite way to make pancakes?
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