Trust me, I would have NEVER thought I'd be here sharing the recipe for these egg white protein pancakes without protein powder (and no banana!).
Protein pancakes are very popular especially among fitness enthusiasts, which I don't really identify with. I care about my health, but I am not extremely obsessed with eating SUPER clean (no judgment, it's just me:) love eating nutritious and indulge).
But lately I've been eating these EVERY. SINGLE. DAY for the past couple of months simply because they are delicious. Will you try them?
Why I Am Sure You'll Love These Pancakes
I love having a sweet breakfast and I usually go either with PB and jam on toasted bread or oatmeal with fruit (I love my vanilla strawberry oatmeal).
Sometimes though these breakfasts lack protein, and I don't want to just make use of protein powder (which can also be expensive, not available in some areas or it contains artificial sweeteners).
And one of the reasons why you'll love this pancakes recipe indeed is that it's made without protein powder.
Luckily, you can create nutritious recipes without it. Plus these pancakes are not only a balanced breakfast, but they're also fluffy and delicious (you can see it from the images here).
Because there is NO sugar, I top mine with maple syrup, hazelnut spread or PB and homemade jam for a bit of sweetness;)
Protein Pancakes Ingredients
We all agree that protein pancakes provide essential nutrients to fuel your day. You'll feel more filled and satisfied.
Many protein pancake recipes out there call for protein powder as an ingredient, but you can still create delicious and nutritious pancakes without it. So, here's what my recipe calls for:
- Egg whites. 100 g contain about 11 g of protein, but also vitamins and minerals.
- Greek Yogurt. It's loaded with protein (about 9 g of protein in 100 g of product), a great substitute for protein powder in pancakes;)
- Oat flour. Another great source. Oats have 13 g of proteins per 100 g. Did you know that? (I didn’t, I have to be honest). In addition to that, oats are packed with benefits, starting with fibers but also vitamins.
- All purpose flour, baking soda (or powder), vinegar, salt (and vanilla extract but it's optional). Personally I found that adding AP flour made the pancakes fluffier, less dense, probably because it gives structure (provide gluten) to the batter, and that allows to hold the air bubbles.
(also, try adding chocolate chips into the batter;))
Unluckily, there's nothing you can substitute here except for Greek yogurt. Try to use something like Skyr instead. If you decide to use regular yogurt, add less or the batter will be too runny.
You can top your pancakes with what you want, based on your preference:
- Fresh fruit
- PB & Jam (my favorite:) )
- Nut butter
- Chocolate spread
- Butter and maple syrup
- Yogurt and honey
Step-by-step How To Prepare Pancake Batter
Preparing these egg whites pancakes is pretty simple but I have a few tips for you, steps that I highly recommend you don't skip.
Preheat the pan
I found that preheating the pan (for about 5 minutes, while you're preparing the batter) will give you a better result. On a scale of 1-9 on my induction hob, I usually use 7.
Whip the egg whites + add yogurt
Whip the eggs whites, using an electric whisk at high speed. You want foamy whites, not stiff peaks.
Ad Greek Yogurt (and vanilla if you use it), incorporate using the whisk but gently and for a few seconds only.
Add dry ingredients
Add salt, oat flour and all purpose flour and incorporate very gently with the whisk again.
Lastly add baking soda and vinegar (on top of baking soda) and gently combine with a spatula.
The consistency of these egg whites pancakes is like regular pancakes, a bit thick but not too much.
Cook and eat
Lower the heat at 6 (medium heat). Spray the pan with oil, pour your mix using an ice cream scoop (so the pancakes are even) and cook at medium until bubbles form. Flip them using a spatula.
TIP: to make thing easier I bought a pancake pan like > this <
Enjoy your pancakes with fresh fruit, PB and jam, or your favorite topping!
Do egg whites need to be at room temperature?
You know, it's true that when baking it's recommended to use room-temperature eggs, because they mix better with the batter and also rise more easily.
But this is a simple breakfast and you're not making a cake, so you can use them at "fridge temperature". That's what I do and haven't noticed huge differences.
How to store them
This is one of the few recipes where I highly recommend you eat them immediately.
If that's not possible and you absolutely need to prepare them in advance: store into an airtight container into the fridge until the moment you're ready to eat. Warm them up with using microwave or in a pan at low heat and with cover on.
But trust me it's worth waking up 10 minutes earlier to prepare them.
I want to encourage you to try these pancakes made with no protein powder, so you can finally say goodbye to artificial, processed products:) let me know how it goes!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Protein Pancakes Without Protein Powder
- 3.5 oz Egg whites (from 3 eggs) - 100 g - 3.5 oz
- ¼ cup Greek Yogurt - 70 g - 2.8 oz
- ⅓ cup Oat flour - 45 g
- 2 tablespoons All purpose flour - 15 g
- ½ teaspoon Baking Soda
- 1 teaspoon Apple Cider Vinegar
- a pinch Salt
Toppings (your preference):
- Fresh fruit
- PB & Jam (my favorite)
- Nut butter
- Chocolate spread
- Butter and maple syrup
- Preheat the pan at medium heat while you're preparing pancakes. (On a scale of 1-9 I usually use 7 on my induction hob).
- Whip egg whites at high speed with an electric whisk, until foamy (not necessary to beat them until peaks form).
- Add greek yogurt, and incorporate at low heat for just a few seconds.
- Then add oat and all purpose flour and incorporate very gently with the whisk.
- Lastly add a pinch of salt, baking soda and vinegar (on top of baking soda). Combine with a spatula.
- Spray the pan with oil (or skip this if it's non stick), pour your mix (I use an ice cream scoop to measure how much I pour) and cook at medium heat (6 on my induction hob) until bubbles form. Use a spatula to flip and cook the other side.
- Enjoy with chocolate hazelnut spread, or PB and jam (or your favorite topping).
- You can also use 100% all purpose.
- Highly recommend you eat them immediately, but if you need to prepare them in advance: store into an airtight container into the fridge til the moment you're ready to eat them. Warm them up with a microwave or in a pan at low heat and with cover on.
Don’t forget to pin and share this easy and delicious recipe!
If you loved these protein pancakes recipe, I absolutely recommend you try my super FLUFFY PANCAKES.
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Usually not a fan of egg white pancakes, but I loved these!
Thanks so much Jenn!