Description
Quick 3 ingredient protein pancakes without banana. Made with eggs, Greek yogurt, and protein powder. Fluffy, high-protein breakfast ready in 15 minutes. These pancakes deliver over 30 grams of protein per serving.
Ingredients
- 2 large eggs
- ½ cup plain Greek yogurt (full-fat or 2%)
- ⅓ cup vanilla whey protein powder
Instructions
- Crack the eggs into a medium mixing bowl. Whisk vigorously for 30 seconds until yolks and whites combine and become slightly frothy.
- Add the Greek yogurt to the eggs. Whisk for another 30 seconds until the mixture is smooth with only small lumps remaining.
- Sprinkle the protein powder over the wet mixture. Stir gently with a spatula or spoon until just combined, about 20-30 stirs. The batter will be thick and slightly lumpy.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly coat with cooking spray or a small amount of oil.
- Pour ¼ cup portions of batter onto the heated skillet, leaving space between each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip the pancakes carefully with a spatula. Cook for an additional 1-2 minutes until golden brown on the bottom and cooked through. The pancakes should feel firm when gently pressed.
- Transfer cooked pancakes to a plate. Repeat with the remaining batter, re-greasing the pan between batches as needed.
- Serve immediately topped with desired additions.
Notes
- Let the batter rest for 2-3 minutes after mixing to thicken slightly for easier flipping and fluffier results.
- Keep heat on medium-low to prevent burning, as protein powder browns faster than regular flour.
- Make the pancakes smaller (3-inch diameter) for easier flipping because this batter is more delicate.
- Avoid overmixing the batter after adding protein powder to prevent dense, rubbery pancakes.
- Use a high-quality protein powder that tastes good alone, as it heavily influences the final flavor.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze pancakes for longer storage; reheat frozen pancakes in the microwave for 45-60 seconds or toast directly from frozen.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American