Protein Pancakes


This recipe was inspired by Justine, my protein pancake muse. ๐Ÿ™‚



  • 6 egg whites or 3/4 cup carton egg whites
  • 1/4 tsp cream of tarter
  • 2 TBSP pumpkin
  • 1 scoop or 30 grams of protein powder. I find that rice protein powder works best, but I’ve also used whey. DO NOT use egg white protein powder unless you want a rubber tire for breakfast.
  • 1/8 tsp baking powder
  • pinch of cinnamon (optional)
  • For less rubbery cakes, add one of the following: 1/4 cup rolled oats, 1/4 cup oat bran, or 2 to 4 TBSP flour of choice.


  • Beat the egg whites with cream of tarter until still white peaks form.
  • Mix dry ingredients together.
  • Stir pumpkin into dry ingredients and then fold in egg whites.
  • Once it reaches pancake batter consistency (still a bit lumpy), pour half into a greased skillet over medium high heat.
  • Watch carefully as they do not take very long to cook, only 1 to 2 minutes on each side.


{ 28 comments… read them below or add one }

Dana September 17, 2016 at 8:23 pm

Hi Heather!

Finally I found a way to contact you! You seem so busy with family life, and I know what that’s like. Not 3 kids like, but 1 kid like. I would love to chat with you (one, or at the very most, two emails, I promise) about your transition from yoga to running and how that fits in with being a parent. If you wouldn’t mind me emailing you, or posting on the website somewhere, that would be great. I’d really appreciate it. In the meantime, I’ll peruse your blog and engross myself in the very fabulous things I found thus far.

Take care,


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amada March 15, 2011 at 11:22 pm

This looks really sumptuous. Can’t wait to indulge in it.


Courtney December 7, 2010 at 11:33 am

LOVE PROTEIN PANCAKES!!! I’ve tweaked them since I started eating them every morning for the past 5 days and I think I may have mastered them. Cream of Tartar is necessary, as well as whipping the egg whites up really well. What I did add to the recipe to to moisten it (found it dry on the first day) is 2 t/l of pumpkin. You could probably also use apple sauce. With the Cream of Tartar and pumpkin I got really fluffy and moister pancakes. Love them with PB, but ate them this morning with thawed frozen mixed berries. Delicious.


HEAB December 7, 2010 at 11:35 am

Awesome – will try your version this weekend for Pancake Sunday. Thanks for all the tips! ๐Ÿ™‚


Jessica July 28, 2010 at 5:24 am

Can’t wait to try these…. this morning I tried a recipe I found last night before bed but it used egg-white protein. I definitely see what you mean about the whole rubber tire thing! It doesn’t taste bad but WOW – it really IS like eating rubber. LOL. I will have to rectify my protein-powder-pancake experience with your recipe… it looks wonderful!


Heather Eats Almond Butter July 28, 2010 at 8:09 am

Jessica, If you can find some rice protein, it’s make a world of difference in the recipe (I like Jay Robb’s). I hope you enjoy your next batch…no more rubber tires! ๐Ÿ™‚


Kristina March 10, 2010 at 7:26 pm

can’t have enough protein pancakes. a staple!!


Sara February 1, 2010 at 9:07 pm

Hi Heather,
I have a general question about your pancakes. If I made them the night before and froze them, then reheated them the next morning do you think they would turn out well? I know you can do that with traditional pancakes but I’m not sure if its possible without flour. Often times I only have about ten minutes for breakfast in the morning, but I would love to incorporate these pancakes into my routine. Thanks a bunch!


Heather Eats Almond Butter February 1, 2010 at 9:13 pm

Sara, Sorry, but I’ve never tried freezing them. I do know it works well with other pancakes, and I think it’s definitely worth a try. You could always just refrigerate them instead of freezing since you’re just making them the night before. Please let me know how it works for ya.


April January 8, 2010 at 11:35 am

Sorry i’m a bit late! I just add 2 sprinkles…maybe 1/2 tsp. Looks like you figured it out ๐Ÿ™‚ Love pancakes!!!! YUM!


April January 6, 2010 at 12:57 pm

I add a bit of cream of tartar before I blend my eggs. I think it makes them fluff up more? Also try cooking them in coconut oil if you already haven’t…YUMMY!!!!


Heather Eats Almond Butter January 6, 2010 at 1:06 pm

April, Yes, someone else told me about the cream of tartar, and I remember my mom always uses it for her meringues. How much do you add to your eggs? We cook everything in coconut oil. The BEST!


Daniela January 3, 2010 at 12:48 pm

I’ve been reading your blog for about 10 months now and finally got around to making these cakes. I made them with hemp protein instead because that was all I had but wow! Oh my god they are soooooo good! Thank you for sharing this heaven with the blog world:-) They are so fluffy and wonderful and I never eat pancakes anymore due to gluten issues but these will be daily I can assure you. I can’t wait to play around with the recipe too:) Up next is your protein ice cream. I’m living in London right now and I can get guar gum anywhere! Is it necessary?
Thanks again for a fantastic blog!


Heather Eats Almond Butter January 3, 2010 at 12:53 pm

Daniela, So glad you enjoyed yourself some pancakes. Life is just better with pancakes, no?

As far as the ice-cream goes, the guar gum does help, but it’s not completely necessary. I know Jenna over at makes the recipe just using 3/4 tsp xanthan gum, but it comes out more like a really thick smoothie. Let me know if you try it. Love, Heather


Jane December 27, 2009 at 6:29 pm

Can these be made with whole eggs instead of egg whites?


Heather Eats Almond Butter December 27, 2009 at 6:30 pm

Jane, Yep, however, I would recommend separating eggs, whipping whites, and then folding them back in for fluffier cakes.


Alissa December 24, 2009 at 10:47 am

I am sooo addicted to a slightly differnt version of pancakes right now. Super yummy! Here is the recipe I use:

1/2 cup egg whites
1/2 cup oatmeal (dry, uncooked) – I use McCanns Steel Cut oats
ground flax seeds
1 Tbsp Oikos non-fat Greek yogurt (optional)
blueberries (I keep a big bag of frozen organic blueberries in the freezer and defrost some as needed for the pancakes)
sliced almonds (optional)

Mix all ingredients together and cook in a greased non-stick skillet. Makes two large pancakes. Top with your fav toppings…almond butter (of course!), maple syrup, honey or anything else you like ๐Ÿ™‚

They fluff up due to the egg whites and the oatmeal gives them some substance without making them heavy. I make two in the morning and eat one for breakfast and take the other one with me to work for a mid-afternoon snack.



Heather Eats Almond Butter December 24, 2009 at 1:10 pm

Alissa, I like it! Think I will try your version soon – how much ground flax do you use? Thanks and Happy Holidays! Love, Heather


emily November 6, 2009 at 3:41 pm

is there a way to make theses vegan? they look delicious.


Heather Eats Almond Butter November 6, 2009 at 4:29 pm

Emily, Well, for this particular recipe, the egg whites are key. I’ve tried it with just water, and it wasn’t so great. However, I did make Katie’s vegan Brownie Batter pancakes using chocolate rice protein powder in place of the chocolate Amazing Meal powder she used, and they turned out amazing. You can read about them here:


Scott in Ohio November 5, 2009 at 12:25 pm

Hey Heather!

Just a quick note to let you know I made these this morning.

I added 1/8 t baking soda and 1/8 t baking powder, let the batter sit while I worked out, and then cooked them up. They actually had some fluffiness to them.

Also, I added cinnamon, nutmeg, and stevia to the batter.

Great substitute for “real” pancakes. Thanks!


Heather Eats Almond Butter November 5, 2009 at 1:27 pm

Jiggy – thanks Scott. I’ll have to try your version. The pancakes definitely needed a little fluffing. ๐Ÿ™‚


eatmovelove November 3, 2009 at 7:17 am

I can’t wait to try this – anything topped with syrup and nut butter gets my vote ๐Ÿ™‚


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