Protein Pancakes

Mmmm Pancakes!

With ground almonds and protein powder.

Oh yes I did!

Protein Pancakes |

I'm a lover of all things pancake. These have become my go-to option for my favourite breakfast treat. Weekend or weekday. I like to whip up a batch and pack them for breakfasts during the week, because they reheat very well in the microwave. Who doesn't love warm pancakes on a weekday morning? If that's not motivation to get out bed when the alarm goes off, then what is?

I know it's been some time since my last post, but it's been for good reason. I've been working hard behind the scenes on a big blog update and moving everthing over to the new squarespace 7. It hasn't gone as smoothly as I'd hoped either. I've ran into some strange technical issues, but I have the very helpful people at squarespace working on it with me. Otherwise, between designing a new logo for the site, making sure my posts are all in order (tag + category wise), redesigning the site, updating my about page etc., it's been keeping me rather busy, but today I'm giving you pancakes.

Protein Pancakes |

For most of my meals, I tend to have a selection of different things to choose from that I put into steady rotation throughout the week. Although I do like a bit of unpredictability. Sometimes it's fun to have some meals and dinners that are off the cuff with whatever I have in house. Or if something pops into my mind that sounds really good instead of something that's I had planned. My lunches, breakfast, and snacks however are always planned. 90% of the time breakfast is oatmeal, eggs with some grapefruit, or greek yogurt + berries (or whatever is in season, like peaches). My meals are very predictable. The other 10% of the time is reserved for things like these protein pancakes. 

Protein Pancakes |

These pancakes are flourless. Instead they're made from a base of ground almond flour and an all natural sugar-free protein powder, Vege Pro 7 by North Coast Naturals. Although any protein powder you have should work, just be sure you enjoy the taste of it. Now these don't have a traditional pancake texture, instead they're more dense and satisfying, and very delicious. I also decided to use lucuma powder to sweeten them, and keep the recipe sugar-free. I'm really loving the lucuma powder, it's made from a Peruvian fruit and it's low glycemic.

Protein Pancakes |

No sugar here! Except for some maple syrup of course ;)

Just endless pancake love!

Protein Pancakes

Protein Pancakes |

by Jennifer Trennum

Keywords: breakfast dairy-free gluten-free grain-free protein sugar-free vegan option almond flour almond milk protein powder

Adapted from Tosca Reno's Protein Pancakes


Ingredients (Serves 3-4 (makes 9 pancakes))

  • 1.5 cups almond meal
  • 2 scoops protein powder (about 56 grams or 4 Tbsp) I used North Coast Naturals Vege Pro-7
  • 2 tsp cinnamon
  • 2 Tbsp lucuma powder
  • small pinch of sea salt
  • 4 eggs or vegan option (1/4 cup flaxseed meal mixed with 1/2 cup water + let rest 5 minutes to thicken)
  • 1 cup unsweetened almond milk
  • 1 Tbsp vanilla extract


Preheat electric griddle to medium heat, or a large skillet on the stove stop.

In a large mixing bowl, combine the dry ingredients (almond meal through sea salt).

In a separate bowl whisk together eggs (or thickened flaxseed if using vegan option), almond milk, and vanilla.

Add the wet ingredients to the dry and stir until combined and batter is smooth. Be careful not to over-blend. If you are using the flax egg method let the batter rest for about 5 minutes before cooking.

Using a 1/4 cup measure, pour 1/4 cup of the pancake batter onto the griddle for each pancake. You should end up with 9 pancakes. Flip when bubbles appear in the middle and around the edges. Cook for 1-2 minutes more on the other side. Remove from griddle and place on a plate to keep warm in the oven until all pancakes are cooked.

Top with fresh berries and maple syrup.

These will reheat very well the next day in the microwave.

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Banana Protein Pancakes


Sounds pretty indulgent.

As if you're cheating, right?

Well, you won't be with these!

If you've never had protein pancakes before I can almost guarantee you'll be in for a real treat. And if you're not a banana lover you may still want to give these a chance. The banana acts like a replacement for the oil or butter in an old-fashioned style pancake batter, and gives the pancakes a nice tropical hint of flavour. If you really don't want to use banana or you just don't have any on hand,  then you can replace it with about 1/3 cup unsweetened applesauce. This will work just the same.

Banana Protein Pancakes | #glutenfree

You'll never know these are made of coconut flour/ ground oats + mashed banana + vanilla protein powder. Not to mention a few other healthy breakfast items like egg whites and natural peanut butter. The flavour of the coconut flour also adds to the tropical theme.

These protein pancakes will help keep you feeling full and nourished until lunchtime without all the guilt that a regular stack of pancakes might give you.

For a weekend treat, you might even want to consider these serving with small handful of dark chocolate chips.

Or maybe a drizzle of maple syrup.

A healthy dollop of almond butter.

...Fresh wild blueberries...

Maybe even all of the above.

Your pancakes just got an upgrade. You're most welcome.

Banana Protein Pancakes | #glutenfree

Banana Protein Pancakes

Yields: 6 small pancakes


  • 1 medium banana, mashed
  • ¼ cup vanilla whey protein powder (I used North Coast Naturals Iso Protein)
  • 1 tablespoon coconut flour (or oat flour)
  • ½ cup liquid egg whites (4 egg whites)
  • 1 tablespoon natural peanut butter
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract


In a large bowl, combine all ingredients and whisk thoroughly until combined into a smooth batter.

Place a non-stick skillet over medium-high heat and lightly grease the pan with sunflower seed oil.

Once the pan is hot, pour about 3-4 tbsp (about 1/4 cup) of the batter onto the skillet, and cook until you see little bubbles appear on the pancake’s surface; about 3-5 minutes. Flip and cook for another 2-3 minutes or until golden.

Transfer to a plate to keep warm in the oven and repeat with remaining batter.

Top with fresh fruits, pure maple syrup, or nut butter.

To store leftovers

Refrigerate covered for up to 5 days or freeze for up to 3 months in an airtight container.


Now just for giggles I thought I'd show you what my first two attempts looked like when cooking.

Ugh! So not pretty. This is what happens when you try multitasking while cooking pancakes.

Happy humpday.