Protein Pancakes Recipe photo by Taste of Home
Total Time
Prep/Total Time 25 min.
These protein pancakes are gluten-free, keto-friendly and made with a ton of food-forward ingredients for a delicious pancake stack.

Updated: Apr. 18, 2024

Trying to follow a keto-friendly or high-protein meal plan? The key to success is incorporating a variety of high-protein foods, especially for the most important meal of the day: breakfast. That’s where these protein pancakes come in. Their name comes from the protein-rich ingredients like almond flour, yogurt and the optional protein powder that are mixed into the pancake batter to cook up four servings of fluffy cinnamon-banana pancakes.

Ingredients for Protein Pancakes

  • Almond flour: We keep these protein pancakes keto-friendly (and gluten-free!) by using almond flour instead of the all-purpose flour we use in other pancake recipes.
  • Cinnamon: We add a touch of this warming spice for more flavor in these pancakes. The smell of cinnamon wafting through the air is sure to make tummies rumble.
  • Protein powder: This is optional, but what a fantastic opportunity to add even more tastiness to these keto protein pancakes with your favorite protein powder. Just remember that the flavor should be complementary to cinnamon and bananas.
  • Banana: In baking, mashed bananas act as a binding agent, and a flavor enhancer.
  • Yogurt: Greek yogurt adds tang, moisture, richness and protein to these pancakes.


Step 1: Make the batter

A bowl with almond flour, baking powder, baking soda, cinnamon and saltTMB STUDIO

In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon and salt. If using protein powder, whisk that in too.

A bowl filled with egg, oil, yogurt, mashed banana and yogurtTMB STUDIO

In a separate bowl, whisk together the egg, yogurt, mashed banana and oil.

a Person making Pancake Batter in bowlTMB STUDIO

Fold the wet ingredients into the dry ingredients until just combined.

Editor’s Tip: Be careful because overmixing is one of the easiest pancake mistakes to make.

Step 2: Cook the protein pancakes

A person cooking pancakesTMB STUDIO

Heat a skillet or griddle over medium heat, and grease it. Drop the batter by 1/4 cupfuls onto the hot griddle. The batter will spread. Cook until the top of each pancake is bubbly, the edges appear dry and the bottom of the pancake is golden brown.

Editor’s Tip: Run your spatula around the outer edge of each 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 until it’s golden brown.

If you’re serving the pancakes all at once, preheat your oven to 250°F and place a baking sheet inside. Continuously add your cooked pancakes to the baking sheet inside the oven to keep them warm until serving.

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Recipe Variations

  • Stir in your favorite mix-ins: Create more flavor by adding cacao nibs, blueberries, or chopped pecans or walnuts to the batter. For the best flavor, toast the nuts.
  • Add more protein: You can add even more protein to this breakfast by topping the pancakes with a nut butter. Adding ground flax seeds or chia seeds is another terrific way to increase the protein per serving.
  • Use keto-friendly toppings: A lot of options for keto-friendly maple syrup sweetened with monk fruit are available. Fresh, tart berries and nuts are also low in carbohydrates and can be used to top your pancakes.

How to Store Protein Pancakes

These pancakes are a wonderful meal-prep option, and you can store them in the refrigerator to eat throughout the week. To store them in the refrigerator, stack room-temperature pancakes between layers of waxed paper and then place them in an airtight container.

Can you freeze protein pancakes?

Yes! To freeze keto protein pancakes, lay room-temperature pancakes on a baking sheet and place them in the freezer for 30 minutes. Stack the frozen pancakes in an airtight bag or container and place them in the back of the freezer for up to two months. You can reheat the pancakes in the microwave by placing them on a microwave-safe plate and microwaving each pancake for 20 seconds.

Protein Pancake Tips

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Are these 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 in these pancakes is a great swap. Almond flour is made of crushed almonds and is incredibly low in carbohydrates. It’s one of the best flour substitutes for keto baking!

One thing to note about 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 help make the pancakes sweet, but if you prefer an even sweeter flavor, turn to alternative sweeteners such as stevia or monk fruit.

How can you keep protein pancakes from falling apart?

Using almond flour for these keto protein pancakes means that your batter will lack gluten, so if you find your first cooked pancake is falling apart, add a little more almond flour to the batter to thicken it. Also, make sure that one side of the pancake is completely cooked before attempting to flip the pancake over.

Protein Pancakes

Prep Time 25 min
Yield 4 servings.


  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • Dash salt
  • 1 to 2 tablespoons protein powder, optional
  • 1 large egg, room temperature, lightly beaten
  • 1/3 cup mashed ripe banana
  • 1 cup fat-free plain Greek yogurt
  • 1-1/2 teaspoons olive oil


  1. In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. If desired, add protein powder. In a second bowl, combine egg, yogurt, banana and oil; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts

2 pancakes: 259 calories, 13g fat (1g saturated fat), 47mg cholesterol, 482mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 17g protein.

Try stirring in cacao nibs, blueberries or chopped pecans to make these pancakes your own. For the best flavor, toast the nuts before adding to the batter. —April Preisler, Auburn, California