Long gone are the days where pancakes have to be unhealthy. Today we show you 10 of the very best tried and tested, simple to make high protein pancake recipes. These will not only leave your tastebuds satisfied but will actually offer you lots of great unrefined nutrition.
Protein & Surprise Ingredients
All of the recipes include a good dose of healthy plant based protein powder, making these an ideal option to fill you up at breakfast or lunch. We also have some truly original recipes here today, like the spinach and chickpea flour protein pancakes, and turmeric protein pancakes, that we hope you give a go, even if you have never tried them before.
After all, life (and food) is pretty boring if we eat the same old flavours day in and day out.
And remember, you don’t even have to be a great cook to pull these recipes off, take our word for it! As everyone is super easy to make and only require a blender, your choice of ingredients and a pan to cook them in. No need to let these sit wasting your precious time either like some recipes suggest. Just make, and eat in one tasty swoop!
1) Banana & Vanilla Protein Packed Quinoa Pancakes Recipe (GLUTEN FREE AND DAIRY FREE)
Yield: 4 pancakes
Ingredients
- 1 cup quinoa flour
- 1 ripe banana
- 2 eggs
- 4 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground cinnamon
- 1/4 cup Half Human vanilla protein powder
- 2 tablespoon flaxseed meal
- 1 tablespoon coconut butter, for cooking
- sliced banana, for garnish
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make thick 4 inch
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
2) Simple Spelt Vegan Protein Pancake Recipe (Low Gluten & Dairy Free)
Yield: 6 pancakes
Ingredients
- 2 cups spelt flour
- 1 scoop Half Half Human Vanilla Protein Powder
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ¾ cups dairy-free milk (any milk can work)
- 2 tablespoons unrefined coconut butter (melted)
- 2 teaspoons vanilla (optional)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
3) Blueberry Protein Pancakes Recipe (Dairy Free)
Yield: 5-6 pancakes
Ingredients
- 1 ripe banana
- 5 cup wheat flour
- 2 eggs
- 3 tsp baking powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground cinnamon
- 1/4 cup Half Human vanilla protein powder
- 2 tablespoons flaxseed meal
- ½ punnet of blueberries
- 1 tablespoon coconut butter, for cooking
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
4) Driving Me Nutty Protein Pancake Recipe (Gluten Free & Dairy Free)
Yield: 6 pancakes
Ingredients
- ½ crushed cashew nuts and pecan nuts
- 1 cup rice flour
- ½ cup macadamia nut flour
- 2 tablespoons Half Human vanilla protein powder
- 2 eggs
- 1 cup of dairy free milk
- 1 teaspoon baking powder
- 2 tablespoons coconut butter (plus extra for cooking)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch wide thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
5) Chocolate & Vanilla Spelt Flour Protein Pancake Recipe (Low Gluten & Dairy Free)
Yield: 6 pancakes
Ingredients
- 1 banana
- 1 egg
- ½ teaspoon of salt
- 3/4 cup of spelt flour
- 1/2 cup of dairy free milk (any kind works)
- 1 scoop of Half Human vanilla vegan protein powder
- 2 teaspoons of cocoa powder
- 1 teaspoon of baking powder
- 2 tablespoons coconut butter (melted - extra needed for lightly greasing the pan)
- 2 tablespoons of dark chocolate drops (more for melting and using as a topping afterwards)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch wide thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
6) Spinach Protein Pancake recipe (Gluten & Dairy Free)
Yield: 6 pancakes
Ingredients
- 1 cup rice flour
- ½ cup chickpea flour
- 1 ripe banana
- 2 eggs
- 3 tsp baking powder
- 1/8 tsp sea salt
- 1/4 cup Half Human vanilla protein powder
- 2 tablespoons flaxseed meal
- 1 cup spinach (finely chopped)
- 2 tablespoons coconut butter melter, (with extra for cooking)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch wide thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
7) Turmeric Anti Inflammatory Protein Pancake recipe (Gluten & Dairy Free)
Yield: 6 pancakes
Ingredients
- 1 cup rice flour
- ½ cup chickpea flour
- 1 ripe banana
- 2 eggs
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/4 cup Half Human vanilla protein powder
- 2 tablespoons flaxseed meal
- 4 capsules of turmeric
- 2 tablespoons coconut butter, (with extra for cooking)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch wide thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
8) Sweet Potato Protein Pancake Recipe (Gluten & Dairy Free)
Yield: 4-5 thick 4 inch pancakes
Ingredients
- 2 cup rice flour flour
- 1 cup sweet potato mash (peeled, chopped and boiled/steamed)
- 1 ripe banana
- 2 eggs
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/4 cup Half Human vanilla protein powder
- 2 tablespoon coconut butter, (with extra for cooking)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ⅓ cup of pancake mix and pour into the pan. This will make 4 x 4 inch wide thick pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
9) Easy Wheat Flour Protein Packed Pancake Recipe (Dairy Free)
Yield: 10 pancakes
Ingredients
- 2 cup wheat flour
- 1 ripe banana
- 2 eggs
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/4 cup Half Human vanilla protein powder
- 2 tablespoon coconut butter, (with extra for cooking)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
10) Raspberry Protein Packed Wheat Flour Pancakes Recipe (Dairy Free)
Yield: 10 pancakes
Ingredients
- 2 cup wheat flour
- 1 cup raspberries
- 2 eggs
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/4 cup Half Human vanilla protein powder
- 2 tablespoons coconut butter, (with extra for cooking)
Method
- Spray pan with non-stick coconut oil / or melt a little coconut butter.
- Add all ingredients to a blender. Blend on high until all ingredients are well combined.
- Measure out ¼ cup of pancake mix and pour into the pan. This will make 3-4 inch thin pancakes.
- Flip when the pancake has cooked for 2-4 minutes, is solid and turning a nice golden brown. Continue letting the pancakes finish cooking on the second side. Until golden on both sides.
- Put your favourite toppings on and enjoy!
Choose Toppings Wisely
You will notice many of the pancakes are pretty simply dressed, with hardly any containing heavy syrups on top (with the exception of the dark chocolate drizzled cacao pancakes, but this is still a very healthy version and the melted chocolate is optional as is the amount!).
But the toppings you choose is where these healthy high protein pancake recipes can come undone. Be wise in your pancake topping choices, so as not to spike your blood sugar levels and fill up on refined sugars that offer no nutritional value.
Little drizzles of maple syrup and date syrup are great options as they are unrefined and nutritious in small doses. Adding simple toppings like nuts and squeezes of fresh lemon go on to further enhance both the flavour and nutritional value of all these pancakes.