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: High-protein snacks · Protein in chicken breast · Protein in eggs
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
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
Protein per serving and comparisons with regular yogurt and skyr
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.