Easy protein pancakes with 27 g protein
These protein pancakes combine Greek yogurt, oats, egg and banana for approximately 27 grams of protein and 370 calories per serving.
Quick answer
Blend the ingredients into a thick batter and cook small pancakes over medium-low heat. The recipe takes about 15 minutes and does not require protein powder.
| Calories | Protein | Carbohydrate | Fat | Fiber |
|---|---|---|---|---|
| 370 kcal | 27 g | 45 g | 8 g | 6 g |
See also: Greek yogurt protein · High-protein snacks · Protein in chicken breast
Protein pancake ingredients
The egg and Greek yogurt supply most of the protein, oats add fiber and structure, and banana adds sweetness and moisture. Use certified gluten-free oats if required.
| Ingredient | Amount |
|---|---|
| Plain Greek yogurt | 150 g |
| Large egg | 1 |
| Rolled oats | 40 g |
| Banana | 1/2 medium |
| Baking powder | 1/2 tsp |
| Cinnamon and salt | To taste |
How to make protein pancakes
Keep the pancakes relatively small so the center cooks before the outside browns. Medium-low heat works better than high heat because the banana makes the batter prone to browning.
- Blend the yogurt, egg, oats, banana, baking powder, cinnamon and salt until mostly smooth.
- Rest the batter for 3 minutes so the oats absorb moisture.
- Lightly coat a nonstick pan and heat it over medium-low heat.
- Cook small pancakes for 2–3 minutes, flip when the edges set, then cook for 1–2 minutes more.
- Serve immediately with fruit or another topping of your choice.
How to increase the protein
Protein powder is optional. A small amount can increase protein, but it also absorbs liquid and can make pancakes dry. Add one tablespoon at a time and loosen the batter with milk if needed.
- Use a higher-protein Greek yogurt or skyr.
- Add one extra egg white.
- Serve with cottage cheese or extra Greek yogurt.
- Keep syrup and nut butter portions separate when tracking calories.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container. Reheat in a dry pan, toaster oven or microwave. The pancakes can also be frozen with parchment between layers.
Sources
Nutrition values are estimates based on authoritative food-composition data and public-health guidance. Product labels and serving sizes vary.
- USDA FoodData Central
US Department of Agriculture food-composition database used for representative nutrient values.
- USDA MyPlate: Protein Foods
USDA guidance on protein-food choices, serving equivalents and variety.
Continue exploring protein and nutrition
Protein per serving and comparisons with regular yogurt and skyr
Practical snack ideas with protein and calorie estimates
Protein by cooked portion size, with raw-to-cooked guidance
Protein in one, two or three eggs, plus whites and yolks
Frequently asked questions
- Can I make protein pancakes without protein powder?
- Yes. Greek yogurt and egg provide substantial protein, so powder is optional in this recipe.
- Why are my protein pancakes dry?
- Too much protein powder, high heat or overcooking can dry them out. Keep the batter thick but pourable and cook over medium-low heat.
- Can I make the batter ahead of time?
- It is best cooked soon after mixing because oats continue absorbing liquid. Cooked pancakes store more reliably than raw batter.