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Need a quick & easy healthy breakfast meal prep? Try these protein pancakes! They’re low-carb, high-protein, and incredibly filling.
Keeping my breakfast meal prep fun is the key to staying on track. That’s why these protein pancakes are always in my rotation!
If you haven’t tried them yet, get ready to fall in love. They’re perfect if you’re trying to cut carbs and increase your protein intake while still keeping the foods you love in your diet.
I prefer them to just having a protein shake because they satiate hunger better and keep you full longer. Plus they’re so delicious – it almost doesn’t seem like you’re eating healthy!
Ingredients
- Protein Powder– Every protein powder has different ingredients, so your pancakes may turn out slightly different depending on what you use. I recommend using a whey protein powder. I have had good results with Pure Label and Ghost.
- Eggs– I developed this recipe using large sized eggs.
- Baking Powder– A little bit of baking powder helps the pancakes rise. It can be omitted, but just know your pancakes will be flat.
- Almond Milk– I like to use unsweetened almond milk for the liquid in my protein pancakes, but you can substitute this with any other milk or even water.
Tips
- Instead of mixing by hand, you can place all of the ingredients in a blender and give it a whirl.
- Allow them to cool on a cooling rack to ensure neither side of the pancake gets soggy.
How To Store
Refrigerator
Make sure the pancakes are completely cool, then put them in a meal prep box or another airtight container. Keep them in the fridge up to 1 week.
Freezer
After the pancakes have cooled completely, place the pancakes in an airtight container like a Ziploc bag. Seal and store in the freezer up to 3 months.
More Breakfast Meal Prep Ideas
Other High Protein Meal Prep Recipes
Protein Pancakes Meal Prep
- Author: Jessica Pinney
- Prep Time: 10 Minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: American
Ingredients
4 Eggs
4 Scoops Whey Protein Powder
2 Teaspoons Baking Powder
3/4 Cup Almond Milk
Instructions
Add all ingredients to a mixing bowl, then mix until incorporated.
Heat a skillet over medium heat. Use non-stick spray or a bit of butter or coconut oil to coat the pan.
Measure out about 1/4 cup pancake batter for each pancake.
Pour into the hot skillet. Cook each side 1 – 2 minutes. You’ll know it’s ready to flip when little bubbles start forming.
Remove from skillet and allow to cool before storing.
Serve with berries, monk fruit syrup, or nut butter.
Notes
*Nutritional info is calculated using whey protein powder and is for the pancakes only.
Nutrition
- Calories: 201
- Fat: 6.8
- Carbohydrates: 3.5
- Protein: 30.5
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