Protein Pancakes
This recipe was inspired by Justine, my protein pancake muse. 
Ingredients:
- 6 egg whites or 3/4 cup carton egg whites (for extra fluffy cakes, whip 4 of the egg whites and 1/4 tsp cream of tartar with an electric hand mixer until stiff white peaks form. Then fold whipped egg whites into batter.)
- 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, 1/4 cup wheat bran, 1/4 cup wheat germ, or 2 to 4 TBSP flour of choice.
Directions:
 Slowly whisk protein powder into egg whites. Add baking powder, baking soda, and cinnamon. 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.
Keep in mind these are not your typical fluffy buttermilk pancakes, but once you top them with some nut butter and perhaps a little maple syrup, they’re pretty tasty. Enjoy!
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I can’t wait to try this – anything topped with syrup and nut butter gets my vote
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!
Jiggy – thanks Scott. I’ll have to try your version. The pancakes definitely needed a little fluffing.
is there a way to make theses vegan? they look delicious.
emily
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: http://heathereatsalmondbutter.com/2009/10/06/chocolate-covered-pancakes/.
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
cinnamon
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
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.
Enjoy!
Alissa, I like it! Think I will try your version soon – how much ground flax do you use? Thanks and Happy Holidays! Love, Heather
Can these be made with whole eggs instead of egg whites?
Jane, Yep, however, I would recommend separating eggs, whipping whites, and then folding them back in for fluffier cakes.
Heather,
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!
Daniela
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 http://www.eatliverun.com 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
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!!!!
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!
Sorry i’m a bit late! I just add 2 sprinkles…maybe 1/2 tsp. Looks like you figured it out
Love pancakes!!!! YUM!
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!
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.