High Protein Pancakes

Prep Time: 5 minutes
Cook Time: 5-8 minutes
Serves: 1 (3–4 medium pancakes)

Protein pancakes are a client favourite for a reason—they’re delicious, filling, and hit your macros early in the day. Unlike traditional pancakes, this recipe uses whey protein and oats as the base, keeping sugar low and protein high. Perfect for breakfast, post-workout, or even a macro-friendly dessert. Bonus: They’re easy to prep and travel well.

Ingredients

  • 1/2 cup rolled oats (or oat flour)
  • 1 scoop whey or plant-based protein powder (vanilla works best)
  • 1/2 banana (for texture and slight sweetness)
  • 1 egg (or 1/4 cup egg whites)
  • 1/4 cup almond milk (or any milk)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • Pinch of salt
  • Light spray oil or 1 tsp coconut oil (for the pan)

Instructions

  1. Add all ingredients to a blender and blend until smooth. Let the batter sit for 1–2 minutes to thicken.
  2. Heat a non-stick pan over medium heat and lightly coat with spray oil or coconut oil.
  3. Pour small rounds of batter onto the pan. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
  4. Serve with your choice of toppings—berries, sugar-free syrup, Greek yogurt, or nut butter.

Nutrition (Approximate)

  • Calories: 320 kcal
  • Protein: 30–35g
  • Carbohydrates: 25–30g
  • Fat: 8–10g
  • Fibre: 4–6g

Tips from Coach Kaleb

  • Fat Loss Tip: Use egg whites only, skip banana, and top with cinnamon + berries for volume without calories.
  • Muscle Gain Tip: Add a tablespoon of peanut butter or a drizzle of honey for extra fuel.
  • Client Insight: These pancakes freeze well—just toast or microwave to reheat for busy mornings.
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