In a medium bowl, combine the wet ingredients: egg, oil, yogurt, mashed banana and yogurt.
In a separate bowl, combine the almond flour, baking powder, baking soda, cinnamon and salt. If using protein powder, add that in, too. Fold the dry ingredients into the wet ingredients until just combined. Be careful, because overmixing is one of the easiest pancake mistakes to make.
Step 2: Cook the protein pancakes
Heat a medium-sized skillet or griddle over medium heat. Drop approximately 1/4 cup of batter onto the hot griddle. The batter will spread. Cook until the top of the pancake is bubbly and the edges appear dry.
Run your spatula around the outer edge of the pancake to be sure it’s not sticking to the pan. Once you can get your spatula under the entire pancake, carefully flip and cook the other side. Repeat with remaining batter. Next, learn how to make healthy protein waffles.
FAQs About Protein Pancakes
How can you keep protein pancakes from falling apart?
Using almond flour for these pancakes means that your batter will lack the binding agent known as gluten. You may have issues with your pancakes falling apart. A good way to fix this is by adding a little bit of additional almond flour to the batter to thicken it and making sure that one side of the pancake is completely cooked before attempting to flip it over.
How can you make protein pancakes your own?
Experiment with adding cacao nibs, blueberries or chopped pecans or walnuts to the batter. For the best flavor, toast the nuts.
How can you add extra protein?
You can add even more protein by including a scoop of your favorite protein powder or topping them with healthy nut butter. Adding ground flax seeds or chia seeds is another great way to increase the protein per serving.
What toppings can you put on protein pancakes?
There are a lot of options out there for keto-friendly maple syrup sweetened with monk fruit. Fresh, tart berries and nuts are also low in carbohydrates and can be used to top your pancakes.
How should you store leftover protein pancakes?
These pancakes are a great meal-prep option and you can store them in the refrigerator or freezer to eat throughout the week. To store in the refrigerator, stack pancakes between layers of wax paper and then place them in an airtight container.
To freeze, lay pancakes on a baking sheet and place them in the freezer for 30 minutes. Stack frozen pancakes in an airtight bag or container and place back in the freezer for up to 2 months. You can reheat the pancakes in the microwave by placing them on a microwave-safe plate and microwaving for 20 seconds per pancake.
Are Protein Pancakes Keto-Friendly?
Yes, this recipe is keto-friendly. Standard flour is strictly off-limits when it comes to keto recipes, so replacing it with almond flour is a great swap. Almond flour is made of crushed almonds and is incredibly low in carbohydrates. It’s one of the best substitutes for keto baking!
One thing to note about the use of almond flour is that it can be a bit denser than traditional flour. You may want to add additional baking soda to your recipe for a lighter, fluffier result.
The bananas and cinnamon help make the pancakes sweet, but if you prefer an even sweeter flavor, turn to alternative sweeteners such as stevia or a monk fruit sweetener.
Protein PancakesThis recipe packs each serving with about 10 grams of protein. Add a scoop of protein powder for even more fuel. Hungry for more? Here are a few tips for making healthy protein waffles.
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April is a food and travel lover, wine enthusiast, ice cream obsessed and the vision behind the blog, Food n' Focus. Her favorite cuisine is Italian and loves to cook international recipes.
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Updated: Aug. 21, 2023
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