Healthy Protein Pancakes Recipe

I’ve tried a lot of healthy protein pancakes in my day and after many years, I’ve finally developed some that I love! This recipe uses a combination of whole wheat flour, whey protein, collagen peptides, whipped egg whites, and more! They’re filling, delicious, and good for you!

ingredients for healthy protein pancakes:

Whole Wheat Flour: I personally love the taste of whole wheat flour, it’s truly so nutritious! It’s a great source of fiber, protein, and it’s rich in many vitamins/minerals. For my gluten-free friends, see instructions below!

Whey Protein: This recipe calls for vanilla or unflavored whey protein (just what I use and have on hand!). If dairy-free, you can try a plant-based protein in replacement.

Collagen Peptides: Unflavored collagen peptides will add a bit more protein to the recipe. I typically use Vital Proteins but any will do!

Baking Powder: This is a key ingredient to making your pancakes fluffy! Not to be confused with baking soda ๐Ÿ™‚

Egg Whites: I prefer to whip my egg whites in this recipe to make the batter extra fluffy, but whipping is totally optional.

Melted Coconut Oil: This will add moisture that will balance out some dryness that typically comes from using whole wheat flour.

Water: To add liquid to the batter.

tips for making perfect pancakes:

  1. Cook on medium heat. This ensures the bottom doesnโ€™t burn while the middle of the pancake cooks.
  2. Donโ€™t over mix the batter, small clumps are okay!
  3. Resist the urge to flip before bubbles form. Only flip one time.
  4. Wipe the pan in between batches using paper towels if needed. This is so your cooking fat doesnโ€™t burn. If your pan starts smoking at all, wipe in between batches.
  5. Let the batter sit for a minute or two after blending to allow the batter to thicken up a bit. This will make thick, fluffy, and beautiful pancakes!

can I make these pancakes gluten-free?

Yes! I have also tested this recipe with a gluten-free all purpose flour blend (like Bob’s Red Mill, Pillsbury, etc). If you are gluten-free adjust the flour measurement to 1 3/4 to 2 cups of GF blend as opposed to the 1 1/4 of whole wheat flour. Whole wheat flour is more dense, so you generally need less.

healthy protein pancakes

Healthy Protein Pancakes Recipe

Lexi Finke
I've tried a lot of protein pancakes in my day and after many years, I've finally developed some that I love! This recipe uses a combination of whole wheat flour, whey protein, collagen peptides, whipped egg whites, and more! They're filling, delicious, and good for you!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 159 kcal

Equipment

  • Flat Skillet Pan

Ingredients
  

  • 1ยผ cup whole wheat flour for gluten-free, substitute 1 3/4 to 2 cups of an all purpose gluten-free flour blend
  • 1/3 cup whey protein powder vanilla or unflavored
  • 1/4 cup collagen peptides
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 3 whipped egg whites about ~1/3 cup, whipping optional
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup water

Instructions
 

  • Start by mixing the dry ingredients in large mixing bowl: whole wheat flour, whey protein, collagen peptides, baking powder, and sea salt.
  • Whip the egg whites using a blender or hand mixer (I find a blender easier but either will work).
  • Add egg whites, melted coconut oil, vanilla extract, honey, and sea salt to the bowl. Gently mix with a spoon until combined. Try not to over mix, some clumps are good!
  • Heat a flat skillet to medium heat. Add a small amount of butter, oil, or non-stick spray. Using a 1/4 measuring cup, scoop the batter onto the pan and cook for about 2-3 minutes per side, then flip. *See cooking tips above.
  • Repeat for the remaining batter. Serve with honey, organic maple syrup, berries, etc. Enjoy!

Nutrition

Serving: 1pancakeSugar: 1.4gCalories: 159kcalFat: 7.1gProtein: 8.6gCarbohydrates: 14.5g
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