Protein Pancakes
Honestly, we make these more than we probably should. Protein pancakes are our go-to when we want something that feels indulgent but actually does something good for you at the same time. They come together in minutes, the batter is dead simple, and the result is a stack of fluffy, satisfying pancakes that hold up to whatever toppings you want to pile on. Whether you're going full banana and peanut butter or keeping it simple with a drizzle of maple syrup, trust us, these hit the spot every single time. Make them tonight and you'll be adding them to your regular rotation by tomorrow.
Before You Start
- Blender
- Non-stick frying pan
Ingredients
- 1 tsp baking powder
- 120g oats
- 30g plant-based vanilla protein powder
- ½ banana
- 240ml almond milk
- peanut butter
- 1 banana
- plant-based custard
- maple syrup
- blueberries
- chia seeds
- chestnutella - our own recipe
- strawberries
- coconut yoghurt
- hazelnuts
- raspberries
- pistachios
Method
Make the batter
- Mix all the pancake ingredients in a blender until smooth
To cook
- Pour about 2 tbsp into a frying pan
- Cook for a minute or two, flip, cook for a further minute
To serve
- Serve with your choice of toppings, we have suggested a few!
Tips & Variations
- Get the pan right: We find a non-stick pan over a medium heat works best here. Too high and the outsides cook before the middle is set, so keep it steady and give each pancake the time it needs.
- Mix up your toppings: This is where you can really have fun. We love fresh berries and a dollop of almond butter, but sliced banana with a little cinnamon and maple syrup is also seriously good. Go with whatever you've got.
- Batch them up: These are brilliant made in a big batch. They keep well in the fridge for a couple of days and you can reheat them in a dry pan in about a minute. Weekday mornings sorted.
Why This Works
The trick here is blending the batter until it's completely smooth. It takes about 30 seconds and it makes a real difference to the texture, you get that light, even fluffiness rather than a lumpy batter that cooks unevenly. The other thing is patience with the flip. Wait until you see bubbles forming on the surface before you turn them, and they'll come away cleanly every time.