Can I make these pancakes vegan?

Yes, you can substitute the eggs with a flax egg (one tablespoon of ground flaxseed mixed with three tablespoons of water) and use a plant-based yogurt. Make sure your protein powder is also vegan-friendly to maintain the structure of the protein pancakes no banana.

Why are my pancakes dry?

Protein powder, especially whey, can dry out quickly if cooked for too long or at too high a temperature. To fix this, keep your heat at medium-low and take them off the pan as soon as the center is set. Adding a little extra yogurt or a splash of almond milk to the batter can also help.

What is the best flour to use?

Oat flour is generally considered the best for protein pancakes no banana because it mimics the texture of white flour while adding fiber. You can make your own by blending dry rolled oats in a blender until they reach a fine powder consistency.

Can I use this batter for waffles?

Most pancake batters work in a waffle iron, but you might want to add a teaspoon of oil to the mix. This helps the exterior get that classic waffle crunch while keeping the inside soft. Make sure your waffle iron is well-greased before pouring in the batter.

Fluffy Protein Pancakes No Banana Recipe

Ingredients

Scale

1 scoop (30g) Vanilla whey or plant-based protein powder
1/2 cup Oat flour or finely ground rolled oats
1 teaspoon Baking powder
1/2 cup Plain Greek yogurt
2 Large eggs
2 tablespoons Unsweetened almond milk
1/2 teaspoon Vanilla extract
1/8 teaspoon Sea salt
1 teaspoon Coconut oil for greasing the pan

Instructions

Mix dry ingredients: Combine the protein powder, oat flour, baking powder, and sea salt in a medium mixing bowl.
Whisk wet ingredients: In a separate bowl, whisk together the eggs, Greek yogurt, almond milk, and vanilla extract until smooth.
Form the batter: Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
Preheat the skillet: Lightly grease a non-stick pan with coconut oil and heat over medium-low heat.
Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on top.
Flip and brown: Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown on both sides.
Serve and enjoy: Plate the pancakes immediately and top with fresh berries or a drizzle of sugar-free syrup.

Notes

If the batter is too thick, add an extra tablespoon of almond milk. Ensure your protein powder is one you enjoy the taste of, as it provides the primary flavor.

Author: Mike
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: High-Protein

Nutrition

Serving Size: 3 pancakes
Calories: 315 kcal
Sugar: 3g
Sodium: 290mg
Fat: 11g
Saturated Fat: 3.5g
Unsaturated Fat: 7g
Trans Fat: 0.1g
Carbohydrates: 22g
Fiber: 4g
Protein: 29g
Cholesterol: 185mg

Keywords: Protein Pancakes, No Banana, Healthy Breakfast, High Protein, Low Sugar, Fluffy Pancakes