High Protein Pancakes (no protein powder)

~Naturally High in Protein~

I know many of you don’t like protein powder, so this recipe is for you! These pancakes get their protein boost from simple, everyday ingredients like eggs, egg whites, oats, chia, and hemp seeds. They’re fluffy, naturally sweetened with banana, and come together in minutes

Why You’ll Love This Recipe

• High in protein from real, everyday ingredients.
• Naturally sweetened with banana — no added sugar. If you like them sweeter, you can add 1-2 soaked dates, or couple of raisins.
• Quick and easy, perfect for busy mornings.
• Freezer-friendly for meal prep.

Ingredients & Benefits

1. Banana – adds natural sweetness and creaminess.
2. Whole egg – provides protein and healthy fats.
3. Egg whites – boost protein without extra fat.
4. Rolled oats – rich in fiber for lasting energy.
5. Tbsp chia + hemp seeds give extra protein, omega-3s.
6. Baking powder -makes the pancakes light and fluffy.
7. Coconut oil – for cooking and subtle flavor.

High Protein Pancakes Recipe

Ingredients

• 1 medium banana (about 120 g)
• 1 whole egg
• 2 egg whites
• 50 g rolled oats
• 2 t sp chia seeds + hemp seeds (mixed)
• 1 tsp baking powder
• ½ tbsp (7 g) coconut oil, for cooking
  

Instructions

1. Place the banana, egg, egg whites, oats, chia + hemp seeds, and baking powder in a blender. Blend until smooth.
2. Heat the coconut oil in a non-stick skillet over medium heat.
3. Pour the batter in portions of about ¼ cup (60 ml) per pancake.
4. Cook for 2–3 minutes on each side, until golden and set.
5. Serve warm with your favorite toppings, such as fresh fruit or a drizzle of nut butter.

Tip: If you’re not using a blender, substitute oat flour for the rolled oats to achieve a smooth batter.

Note: These pancakes are best enjoyed fresh, but you can also store them in the fridge for up to two days. If you’d like to meal prep, simply freeze the cooked pancakes in a single layer and reheat them in the toaster whenever you need a quick breakfast.

Swaps

• Try applesauce or pumpkin purée, instead of banana, for a different flavor.
• Use oat flour or spelt flakes., instead of rolled oats.
• Ccook with olive oil or avocado oil, if you don’t have coconut one.
• Replace chia and hemp seeds with flaxseeds or sunflower seeds.

Serving Suggestions

• Top with fruits like fresh berries, and yogurt.
• Add a drizzle of almond or peanut butter, or pure maple syrup.
• Serve with scrambled eggs on the side for an extra protein boost.

Nutrition

Per pancake, approx. Calories: 130 kcal |Protein: 6 g | Carbohydrates: 16 g | Fiber: 3 g Fat: 5 g

Dietary Info

High-protein | Dairy-free | No added sugar | Vegetarian